Sous Chef- Hope Valley Country Club

Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that members and customers desire and the environment in which our employees will thrive.

Hope Valley Country Club, managed by Bobby Jones Links, is seeking a talented and motivated Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to oversee kitchen operations, lead the culinary staff, and ensure an exceptional dining experience for our members and guests. This role requires strong leadership, a passion for culinary excellence, and the ability to thrive in a fast-paced, high-standards environment.

Key Responsibilities

• Assist the Executive Chef in planning, developing, and executing seasonal menus, daily specials, and catered events.
• Supervise, train, and motivate kitchen staff while promoting a positive, team-oriented work culture.
• Maintain consistency, quality, and presentation of all food items.
• Monitor inventory levels, conduct ordering, and manage food costs in alignment with budgetary goals.
• Oversee kitchen cleanliness, sanitation, and compliance with health and safety regulations.
• Support the execution of banquets, private dining, and special events with creativity and precision.
• Step into leadership of the kitchen in the absence of the Executive Chef.
  
  

What We Offer

• Competitive salary and benefits package.
• Opportunities for professional growth and development.
• A collaborative, supportive environment in one of the premier country clubs in North Carolina.
• The chance to work with a team dedicated to excellence in member service and culinary innovation.
  
  

Required Skills

• 3 years of progressive culinary experience, with at least 1–2 years in a supervisory role; country club, fine dining, or hotel experience preferred.
• Strong culinary skills and a passion for food, creativity, and innovation.
• Proven leadership abilities with experience managing and mentoring a team.
• Excellent organizational and time management skills.
• Knowledge of kitchen operations, food safety, and sanitation standards.
• Flexibility to work evenings, weekends, and holidays as needed.
  
  

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
  
  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.