The Sous Chef will assist the Executive Chef and Executive Sous Chef in supervising all food production for all food outlets, banquets events, and any other function at the club; help supervise all kitchen employees; ensure that all food quality standards are met within budgetary parameters. ESSENTIAL DUTIES AND RESPONSIBILITIES: Core duties and responsibilities include the following. Other duties may be assigned. Ensures that all persons working in the Back of House operations (BOH) are performing to the standards set by the Executive Chef and Ballantyne Country Club. Maintains financial and labor percentages set by Executive Chef by supervision of product ordering, receiving and utilization, and appropriate scheduling of personnel