Job Description
Job DescriptionBenefits:
- 401(k)
- Competitive salary
- Dental insurance
- Employee discounts
- Flexible schedule
- Free food & snacks
- Free uniforms
- Health insurance
- Paid time off
- Vision insurance
Position Overview
The Sous Chef is a key member of the clubs culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests.
Essential Responsibilities
Culinary Leadership & Operations
- Assist the Executive Chef in managing all kitchen operations across la carte, banquet, event, pool, and seasonal outlets.
- Direct, train, and mentor line cooks, prep cooks, and stewards.
- Ensure consistent execution of menus, recipes, and plating standards.
- Oversee daily food production, prep lists, ordering, and inventory when assigned
Quality & Member Experience
- Maintain exceptional food quality, presentation, and consistency.
- Ensure menu items meet member expectations for freshness and flavor.
- Support the creation of specials, seasonal menus, and club event menus.
Staff Management
- Lead lineups and pre-service meetings.
- Assist with recruiting, onboarding, and performance evaluations.
- Promote a positive, professional kitchen culture with high accountability.
Safety, Sanitation & Compliance
- Ensure all staff follow health code standards, sanitation procedures, and HACCP practices.
- Monitor equipment functionality and report issues promptly.
- Help maintain a clean, organized kitchen and storage areas.
Financial & Administrative
- Support cost control processes:
- Food cost management
- Waste reduction
- Portion control
- Inventory accuracy
- Assist with ordering from approved vendors.
Event Support
- Execute banquet and special-event menus with precision.
- Coordinate with Catering, Events, and Front-of-House teams.
- Assist with tastings and banquet planning.
Qualifications
- 35+ years of culinary experience, with at least 1 year in a supervisory role.
- Country club, hotel, or high-end restaurant experience preferred.
- Strong understanding of modern cooking techniques, menu development, and kitchen management.
- Ability to lead and motivate staff during high-volume service.
- ServSafe Manager certification or ability to obtain.
Personal Attributes
- Hands-on leadership style
- Calm under pressure
- Strong communication skills
- Passion for hospitality and member satisfaction
- High standards of professionalism and work ethic
Work Schedule
- Flexible schedule including mornings, nights, weekends, and holidays
- Split shifts and event-driven schedules as needed
- Typically 4555 hours per week, depending on seasonality and banquet load
Reporting Structure
- Reports to: Executive Chef
- Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff