What are the responsibilities and job description for the Sous Chef position at Golf Club of New England?
Position Summary
The Sous Chef serves as the second-in-command within the kitchen, supporting the Executive Chef in daily culinary operations and leadership of the back-of-house team. This role plays a key part in delivering consistent, high-quality dining experiences that meet the expectations of the club’s membership while maintaining operational efficiency, food safety, and team development.
Key Responsibilities
- Assist in the preparation, development, and execution of menus and weekly specials
- Ensure timely, consistent, and high-quality food production across all dining and event outlets
- Lead kitchen operations and food preparation in the Executive Chef’s absence
- Supervise, train, and support kitchen staff; assist with scheduling and daily task assignments
- Place food and supply orders and assist with inventory management and cost control
- Maintain compliance with sanitation, health, and safety regulations
- Promote a clean, organized, and safe kitchen environment
Required Skills & Experience
Required
- Proven experience as a Sous Chef or Lead Line Cook in a professional kitchen
- Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures
- Demonstrated ability to lead, train, and manage kitchen staff
- Ability to perform effectively in a fast-paced, high-volume environment
- Strong problem-solving skills and attention to detail
Preferred
- Experience in private clubs, high-end hospitality, or banquet-focused environments
- Banquet and event service experience
- ServSafe certification (or willingness to obtain)
Physical Requirements
- Ability to stand, walk, bend, stoop, kneel, and lift up to 40 pounds during an eight-hour shift
Pay: $55,319.04 - $66,620.77 per year
Benefits:
- Health insurance
- Paid time off
People with a criminal record are encouraged to apply
Work Location: In person
Salary : $55,319 - $66,621