Sous Chef

Job Summary

We are seeking an experienced Sous Chef who is passionate about culinary excellence, member satisfaction, and creating memorable dining experiences. The ideal candidate takes pride in delivering exceptional food, leading by example, and supporting a kitchen team that brings together fine dining, family traditions, and special occasions with consistency, creativity, and attention to detail.

The Sous Chef supports the Executive Chef in overseeing daily culinary operations, delivering exceptional food quality, and maintaining the highest standards of service, consistency, and presentation. This role helps lead the kitchen team in preparing a diverse range of offerings, from refined fine dining to casual member meals, family gatherings, holiday celebrations, and signature social events that honor the Club’s traditions.

The ideal candidate is a hands-on culinary professional who combines strong cooking skills with leadership, organization, and a passion for creating memorable dining experiences for members and their guests.

Essential Duties:

· Assist the Executive Chef with daily kitchen operations, food preparation, menu execution, and service coordination.

· Ensure consistent food quality, flavor, presentation, and portion control across all dining outlets and events.

· Support the preparation and execution of fine dining menus, seasonal offerings, buffets, banquets, and special event menus.

· Help plan and execute weddings, holiday celebrations, family events, member functions, and other Club activities.

· Maintain high standards of food safety, sanitation, cleanliness, and kitchen organization.

· Monitor food inventory, storage, product rotation, and waste to support cost control and efficient operations.

· Supervise, train, and support kitchen associates to promote teamwork, accountability, and professional development.

· Provide hands-on direction during service to ensure food is prepared accurately, efficiently, and on time.

· Assist with scheduling, station assignments, and coordinating staffing needs based on reservations, events, and business volume.

· Foster a positive, professional kitchen culture focused on quality, consistency, and collaboration.

· Assist with menu development, recipe standardization, ordering, inventory management, and food cost control.

· Coordinate with the Executive Chef and service team to ensure seamless execution of daily dining and special events.

· Help maintain compliance with applicable health regulations, food safety standards, and Club policies.

· Communicate supply needs, staffing concerns, and operational challenges to the Executive Chef.

· Step into the Executive Chef’s responsibilities when needed to maintain continuity of kitchen operations.

Qualifications:

• Culinary degree or formal culinary training preferred; equivalent professional experience will be considered.
• Previous experience as a Sous Chef, Junior Sous Chef, or experienced Kitchen Supervisor in a country club, private club, upscale restaurant, hotel, or banquet operation.
• Strong knowledge of culinary techniques, food safety, sanitation, and kitchen operations.
• Experience supporting both à la carte dining and large-scale banquets or special events.
• Demonstrated ability to lead a kitchen team in a fast-paced, service-focused environment.
• Understanding of food costs, inventory controls, purchasing, and waste management.
• Strong organizational, communication, and problem-solving skills.
• Flexibility to work evenings, weekends, holidays, and special events as Club operations require.

Physical Demands:

· Ability to stand and walk for extended periods.

· Ability to lift and carry up to 50 pounds.

· Ability to work in indoor and outdoor environments and tolerate heat and humidity.

· Ability to bend, reach, stoop, and perform repetitive motions required in food preparation and kitchen operations.

Work Environment

This position operates in a professional club kitchen and event environment, requiring extended periods of standing, frequent movement, and the ability to lift and carry kitchen supplies and equipment as needed. Work schedules may include evenings, weekends, holidays, and extended hours during peak seasons and special events.

Certificates/Licenses:

· Food Handler Certification preferred (or willingness to obtain).

Job Knowledge, Skill, and Ability Preference:

• Culinary Excellence: Consistently delivers high-quality food with attention to detail and presentation.
• Leadership & Accountability: Sets clear expectations and leads by example.
• Member-Focused Service: Understands the importance of personalized service and creating memorable experiences for members and guests.
• Adaptability: Balances changing service demands, event schedules, and kitchen priorities.
• Teamwork: Works collaboratively with culinary, service, and Club leadership teams.
• Operational Discipline: Maintains standards for food safety, cleanliness, cost control, and efficiency.

This job description is not an exclusive list of all job duties that an associate in this position may be asked to perform from time to time by the Manager.

Must be available to work evenings, weekends, and holidays as needed.

Pay: $20.00 - $25.00 per hour

Expected hours: 40.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $20 - $25