Sous Chef

Sous Chef Job Description Quail Creek Country Club | Full-Time |

Exempt Position Title:

Sous Chef Reports To:

Executive Sous Chef | Executive Chef Position Summary The Sous Chef assists the Executive Sous Chef and other Sous Chef in directing and overseeing all culinary operations for the club's dining outlets, banquet functions, and special events. This position plays a critical leadership role in maintaining the highest standards of food quality, consistency, sanitation, organization, and kitchen professionalism expected within a Quail Creek Country Club environment. The Sous Chef is responsible for supervising culinary staff, supporting menu execution, ensuring proper preparation and presentation standards, controlling food costs, maintaining inventory and organization, and delivering exceptional member dining experiences across all service periods including breakfast, lunch, dinner, banquets, and club events. The ideal candidate is a hands-on leader with strong culinary knowledge, excellent organizational and communication skills, and the ability to perform effectively in a fast-paced, high-volume operation. Essential Duties & Responsibilities Culinary Operations Assist the Executive Chef and other Sous Chef in the daily operation of all kitchen outlets and culinary production. Supervise food preparation and execution for: À la carte dining Casual dining outlets Banquets and private events Holiday buffets and club functions Member events and themed dinners Ensure all dishes are prepared and presented according to established recipes, portion standards, and presentation guidelines. Maintain consistency, quality, and timeliness during all meal periods. Expedite service during peak operational periods and assist stations as needed. Participate in menu development, seasonal features, specials, and banquet menus. Ensure proper food rotation, freshness, labeling, and storage procedures. Monitor product usage and minimize waste through proper production practices. Leadership & Staff Supervision Supervise, coach, and motivate line cooks, prep cooks, stewards, and kitchen staff. Assist with hiring, onboarding, training, and performance development of culinary employees. Maintain a positive, professional, and team-oriented work environment. Ensure all staff follow club standards, kitchen procedures, and sanitation requirements. Assist in creating and managing staff schedules based on business demands and seasonal volume. Support cross-training initiatives to improve operational flexibility and efficiency. Address employee performance issues professionally and communicate concerns to the Executive Chef. Banquets & Events Support all banquet and event culinary operations for club functions, tournaments, weddings, holiday events, and member activities. Coordinate production timelines and event execution with the Banquet Manager and Food & Beverage leadership team. Ensure banquet food quality, presentation, and timing meet club standards. Assist with buffet setup, plating standards, carving stations, and event culinary displays. Inventory & Cost Control Assist with food ordering, receiving, inventory management, and product organization. Verify quality and quantity of incoming products and ensure proper storage. Maintain organized walk-ins, freezers, dry storage, and prep areas. Support food cost control initiatives through portion management and waste reduction. Monitor inventory levels and communicate shortages or ordering needs promptly. Sanitation & Safety Ensure full compliance with: Health department regulations HACCP procedures Club sanitation standards Workplace safety guidelines Maintain clean and organized kitchen stations at all times. Ensure proper cleaning schedules are followed for equipment and kitchen areas. Enforce safe food handling and sanitation practices among all kitchen staff. Member Service & Club Standards Support a member-focused dining experience by ensuring exceptional food quality and consistency. Respond professionally and promptly to member feedback and special requests. Maintain a polished and professional appearance and demeanor at all times. Work collaboratively with front-of-house management to ensure smooth service operations. Uphold the standards and reputation of the club through professionalism, teamwork, and attention to detail. Qualifications & Skills Minimum 3-5 years of culinary supervisory experience in a country club, upscale restaurant, resort, hotel, or similar hospitality environment. Culinary degree or formal culinary training preferred.

Strong knowledge of:

Food preparation techniques Banquet production Inventory management Sanitation and safety standards Kitchen leadership and staff development Ability to work efficiently in a high-volume, fast-paced environment. Excellent communication, organizational, and leadership skills. Ability to multitask and maintain composure under pressure. Proficient in kitchen equipment operation and food safety procedures. ServSafe Certification preferred. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, cold, and fast-paced kitchen environments. Ability to bend, stoop, reach, and perform repetitive motions. Schedule Expectations Must be available to work: Nights Weekends Holidays Extended hours during peak season and club events Flexibility required based on operational demands and member activities. Work Environment This position operates within a high-volume private country club culinary environment featuring multiple dining outlets, banquet operations, and seasonal business fluctuations. The Sous Chef is expected to maintain exceptional culinary and professional standards while supporting a collaborative team culture focused on hospitality excellence and member satisfaction.

Job Type:

Full-time Pay:

From $75,000.00 per year

Benefits:

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

Work Location:

In person