Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club by the two organizations that rate the very best clubs in the world, Scioto actively seeks out top prospects for employment. Founded in 1916, the Club has a tradition of excellence and seeks individuals that are interested in being a part of a service team that exceeds member’s expectations at the same time providing our staff members with rewarding opportunities to further their careers. Our eligible employees enjoy excellent benefits such as paid time off, medical and dental coverage, 401K, free lunch and staff golfing privileges. 

Title: Sous Chef

Objective: To serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Responsibilities and Expectations:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “features” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Codes all invoices to the proper account and sends signed copies to accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Assists in food procurement, delivery, storage and issuing of food items.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

Education and Experience:

• Degree from post-secondary culinary arts program preferred.
• Certification from American Culinary Federation or other hospitality association preferred.
• Three years in a food preparation encompassing all phases of food preparation and kitchen operation is required.
• Food safety certification.

Thank you for applying.