Sous Chef

Canebrake Country Club is one of Mississippi’s premier private clubs, offering exceptional dining, golf, racquet, and social experiences to our members and guests. From casual lunches and daily dining to special events and large-scale banquets, our culinary team plays a central role in the member experience.

We are seeking an accomplished, hands-on Sous Chef to help transform our kitchen through strong leadership, exceptional food, and consistent execution. Working alongside the Executive Chef, this individual will help elevate our culinary offerings, strengthen kitchen systems, develop our team, and establish clear expectations for quality and accountability.

This is not simply a position for a talented cook. We are looking for a driven culinary leader who can recognize what needs to improve, take initiative, and follow through. The ideal candidate brings a strong savory foundation, professional pastry experience, and the ability to turn creative ideas into consistently well-executed dishes.

The Role

The Sous Chef will be an active presence in daily kitchen operations by leading by example, coaching staff, maintaining standards, and ensuring the team is prepared for successful service. Success in this role requires equal parts culinary skill, organization, sound judgment, and the ability to earn the respect of the team.

Key Responsibilities

Culinary Quality & Execution

• Partner with the Executive Chef to elevate food quality, presentation, consistency, and service execution across à la carte dining, banquets, and special events.
• Develop and execute seasonal menus, daily specials, and dessert offerings that balance creativity, member preferences, and operational practicality.
• Bring professional pastry skills to the development and production of desserts, pastries, and baked goods.
• Establish and reinforce clear standards for recipes, preparation, portioning, plating, and presentation.
• Remain hands-on during preparation and service, ensuring every station is organized, prepared, and ready to execute.

Leadership & Team Development

• Lead with professionalism, urgency, and a commitment to excellence.
• Train, coach, and develop kitchen staff, providing clear direction and constructive feedback.
• Hold team members accountable for food quality, preparation, cleanliness, teamwork, and follow-through.
• Build a kitchen culture rooted in respect, ownership, collaboration, and pride in the finished product.
• Take charge of kitchen operations in the Executive Chef’s absence, maintaining standards and making sound decisions under pressure.

Operational Discipline

• Identify operational weaknesses and work with the Executive Chef to implement practical, lasting improvements.
• Strengthen prep planning, station organization, production schedules, and communication to support efficient, consistent service.
• Assist with inventory, purchasing, product utilization, waste reduction, and food cost management.
• Maintain rigorous standards for sanitation, food safety, storage, labeling, and equipment care.
• Coordinate closely with the Food & Beverage team to support accurate timing, clear communication, and exceptional member and guest experiences.

Qualifications

• At least 3–5 years of progressive culinary experience, including a minimum of 2 years as a Sous Chef or in a kitchen leadership role, preferably at a country club.
• Demonstrated success leading a culinary team and improving food quality, consistency, organization, and execution.
• Strong hands-on savory cooking skills and professional experience producing desserts, pastries, or baked goods in a restaurant, hotel, resort, or private club.
• Experience executing both à la carte service and banquet or event production.
• The confidence to set expectations, address performance concerns directly and respectfully, and maintain accountability.
• Excellent organizational, communication, and time-management skills.
• Working knowledge of food cost controls, inventory management, purchasing, and food safety requirements.
• A calm, solutions-oriented approach and the ability to maintain high standards in a demanding service environment.
• A culinary degree or formal training is preferred; equivalent professional experience will be considered.
• Availability to work evenings, weekends, and holidays as required by club operations.

What We Offer

• Competitive compensation based on experience and qualifications.
• Health, dental, and vision benefits.
• Paid time off and holiday benefits.
• Opportunities for professional growth and advancement.
• A team-oriented environment in a beautiful private club setting.
• The opportunity to make a meaningful impact on our culinary program and help shape the next chapter of dining at Canebrake Country Club.

We are looking for a chef who takes pride not only in the food leaving the kitchen, but also in the people, preparation, and standards behind it. If you are ready to lead from the front and help build a stronger culinary operation, we encourage you to apply.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance