A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$60,000 - $65,000 About The Medallion Club The Medallion Club is a premier private club in Westerville, OH, dedicated to delivering exceptional experiences for our members and guests. Our team is committed to professionalism, hospitality, and upholding the highest standards across all club operations. Position Overview The Sous Chef supports The Medallion Club experience by assisting in the daily management of kitchen operations and ensuring the consistent delivery of high-quality culinary offerings in a member focused environment . This role works closely with the Executive Chef to uphold high standards of food preparation, presentation, safety, and service. The ideal candidate is a skilled culinarian with strong leadership abilities, a commitment to teamwork, and a passion for maintaining an exceptional member dining experience. Essential Responsibilities Support the Executive Chef in overseeing daily kitchen operations, ensuring all culinary activities align with club standards and service expectations. Lead and supervise cooks across all stations, providing guidance, training, and support to maintain consistency and quality. Assist with menu execution, recipe adherence, and presentation standards for a la carte dining, banquets, events, and seasonal outlets. Coordinate daily prep lists, production schedules, and station assignments to ensure efficient workflow. Maintain working knowledge of all kitchen stations, including sauté, grill, pantry, banquet production, and pool snack bar operations. Monitor food quality, portioning, and timing to ensure excellence in every dish served. Uphold proper sanitation, food safety, and equipment handling procedures throughout the kitchen. Assist with inventory management, including ordering, receiving, labeling, and proper storage of food products. Communicate shortages, equipment concerns, or operational needs to the Executive Chef promptly. Support the execution of club events, banquets, and special functions with professionalism and attention to detail. Foster a positive, team-oriented environment rooted in respect, communication, and a commitment to service . Ensure all work areas, equipment, and storage spaces remain clean, organized, and compliant with safety standards. Qualifications Prior experience as a Sous Chef or lead cook in an upscale or high-quality culinary environment. Strong knowledge of culinary techniques, kitchen operations, and food safety standards. ServSafe Certification required. Ability to lead, train, and motivate a team in a fast-paced environment. Excellent communication skills and the ability to collaborate effectively with kitchen and front-of-house teams. Demonstrated commitment to hospitality, teamwork, and upholding club standards . Reliable transportation required. Physical Requirements Ability to lift up to 50 lbs. Ability to stand for extended periods. Ability to work in hot, cold, and fast-paced kitchen environments. Compensation & Benefits Compensation is competitive and commensurate with experience.
Benefits may include:
Health, dental, and vision insurance (for eligible full-time employees) Complimentary staff meals Golf and club amenity privileges (employee-level access) Opportunities for professional development and culinary growth A supportive, team-oriented workplace committed to excellence
