Sous Chef

Reports To: Executive Chef

Supervises: Clubhouse Kitchen Staff

Position Summary

The Sous Chef is responsible for the daily operation and management of the Clubhouse kitchen at Crystal Downs Country Club. Working in close partnership with the Executive Chef, Food & Beverage Manager, Front of House Staff, and General Manager. The Sous Chef supports high-quality culinary execution, efficient kitchen operations, and an exceptional dining experience for members and their guests.

Essential Job Functions

• Develops and manages staff schedules to ensure appropriate coverage, efficient labor utilization, and high standards of service.
• Leads, mentors, and trains kitchen staff in food preparation, presentation, and plating in accordance with established menus and culinary standards.
• Oversees daily kitchen operations to ensure freshness, proper inventory levels, and readiness for service.
• Enforces all culinary, sanitation, safety, and regulatory standards.
• Responds to member inquiries and concerns in a professional and service-oriented manner.
• Collaborates with the Executive Chef on seasonal menu development and enhancements based on member preferences and ingredient availability.
• Maintains accurate inventory records and ensures timely replenishment of supplies.
• Cross-trains kitchen staff across multiple stations to support flexibility and continuity of service.
• Ensures adherence to all Standard Operating Procedures (SOPs).
• Assists the Executive Chef with menu costing and pricing to align with budgetary and operational goals.
• Conducts pre-service meetings with kitchen and front-of-house staff to review daily menus, specials, and operational notes.

Educational / Training Qualifications

• Four-year degree, culinary school completion, or equivalent professional culinary experience.

Experience Qualifications

• Minimum of three (3) years of progressive culinary experience in a high-volume, full-service kitchen environment.
• Prior supervisory or leadership experience strongly preferred.