Benefits:

401(k)

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Health insurance

Paid time off

Vision insurance

Position Overview

The Sous Chef is a key member of the club’s culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests.

Essential Responsibilities

Culinary Leadership & Operations

Assist the Executive Chef in managing all kitchen operations across à la carte, banquet, event, pool, and seasonal outlets.

Direct, train, and mentor line cooks, prep cooks, and stewards.

Ensure consistent execution of menus, recipes, and plating standards.

Oversee daily food production, prep lists, ordering, and inventory when assigned

Quality & Member Experience

Maintain exceptional food quality, presentation, and consistency.

Ensure menu items meet member expectations for freshness and flavor.

Support the creation of specials, seasonal menus, and club event menus.

Staff Management

Lead lineups and pre-service meetings.

Assist with recruiting, onboarding, and performance evaluations.

Promote a positive, professional kitchen culture with high accountability.

Safety, Sanitation & Compliance

Ensure all staff follow health code standards, sanitation procedures, and HACCP practices.

Monitor equipment functionality and report issues promptly.

Help maintain a clean, organized kitchen and storage areas.

Financial & Administrative

Support cost control processes:

Food cost management

Waste reduction

Portion control

Inventory accuracy

Assist with ordering from approved vendors.

Event Support

Execute banquet and special-event menus with precision.

Coordinate with Catering, Events, and Front-of-House teams.

Assist with tastings and banquet planning.

Qualifications

3–5+ years of culinary experience, with at least 1 year in a supervisory role.

Country club, hotel, or high-end restaurant experience preferred.

Strong understanding of modern cooking techniques, menu development, and kitchen management.

Ability to lead and motivate staff during high-volume service.

ServSafe Manager certification or ability to obtain.

Personal Attributes

Hands-on leadership style

Calm under pressure

Strong communication skills

Passion for hospitality and member satisfaction

High standards of professionalism and work ethic

Work Schedule

Flexible schedule including mornings, nights, weekends, and holidays

Split shifts and event-driven schedules as needed

Typically 45–55 hours per week, depending on seasonality and banquet load

Reporting Structure

Reports to: Executive Chef

Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff