A private member-owned club, recognized as a Distinguished Club™,  beautifully situated on 600 acres from the ocean to the river.

Seeking a full-time, year-round Sous Chef with potential opportunities for career growth, a competitive salary, and excellent benefits package. Two fine dining restaurants, casual poolside dining, the 9th Hole Snack Shop, and banquet events. You will be afforded the ideal opportunity to put your culinary expertise to work in a beautiful environment, pristine and professional kitchens, and friendly atmosphere, and under the guidance of our Culinary Institute of America-trained Executive Chef.

Supervises: Culinary and Utility Staff

Job Summary (Essential Functions)

The Sous Chef assists the Executive Chef and Executive Sous Chef in in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to supervising and developing culinary staff, assisting with food production tasks, and assuring quality and cost standards are consistently attained and within budget. The Sous Chef must possess excellent organizational skills, the ability to plan and create menus, manage food and labor costs, and have a keen attention to detail while conducting themselves in a professional & friendly manner.

Essential Duties & Responsibilities include the following but are not limited to:

• Directly supervises kitchen staff responsible for the daily preparation of all food products to ensure that cooking, garnishing, and portion-sizing methods are as prescribed by the Club's standard recipes.
• Places food and supply orders for the kitchen from established purveyors with proper amounts based on business levels.
• Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning, and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Supervises Utility Staff to ensure overall cleanliness of the Areas of Responsibility.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
• Understands and consistently follows proper sanitation practices and hygiene regulations.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Makes recommendations for kitchen and equipment maintenance, repair, and upkeep.
• Personally works in any station as assigned by the Executive Chef, when needed.
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories.
• Assists in food ordering and proper storage of food and supplies.
• Expedites food orders during service hours.
• Supervises, trains, and evaluates kitchen personnel; leads by providing positive and constructive feedback to employees to reward, coach, correct, and motivate
• Assists Executive Chef with Buffet presentations.
• Checks mise en place of food for quality before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest comments to the Executive Chef and assists in resolution.
• Upholds grooming and uniform policies with all BOH team members.
• Performs other appropriate tasks assigned by the Executive Chef.

Education and/or Experience

• Five years' culinary experience, encompassing all phases of food preparation and kitchen operations required.
  A degree from a post-secondary culinary arts program is preferred.

Job Knowledge, Core Competencies, and Expectations

• Knowledge of safe food handling, preparation principles, and procedures for all foods produced and served in The Club.
• Must be familiar with, and have worked with, all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in safety practices and recognizing hazards.
• Ability to effectively supervise all Culinary and Utility employees.
• Knowledge of and ability to perform required roles during emergencies.
• Leadership and supervision skills.
• Flexibility in day-to-day operations.
• Ability to speak, read and write English.

Licenses and Special Requirements
Food Managers Safety Certification.

Working Conditions and Physical Requirements

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, or reach.
• Push, pull, or lift to 50 pounds.
• Continuous repetitive motions
• Work in a hot, humid, and noisy environment