Sous Chef River Strand Golf and Country Club — Bradenton, FL About Us River Strand Golf and Country Club is a premier private club community offering members, guests, and the public an exceptional dining experience across multiple venues. Our kitchens and clubhouse recently underwent major renovations, giving our culinary team a clean, modern, and newly equipped environment to work in. We are seeking a talented and driven Sous Chef to join our culinary team and help lead our expanding food and beverage operation Position Overview The Sous Chef will support the Executive Chef in overseeing daily kitchen operations across the club's diverse food outlets, ensuring consistent quality, presentation, and service standards. This role requires a hands-on leader who can manage multiple points of service and adapt to the fast-paced, seasonal nature of private club dining. Outlets & Areas of Responsibility The Strand Restaurant (main dining — open to both members and the public) The Terrace Pool Bar (full food service, in addition to beverages ) Two Beverage Carts (on-course service) Weddings and large-scale private events Golf tournaments and tournament-related catering Key Responsibilities Assist the Executive Chef in menu planning, food preparation, and kitchen management across all outlets Supervise, train, and mentor kitchen staff to maintain high standards of food quality and safety Ensure consistency in recipes, portioning, and plating across The Strand Restaurant, Terrace Pool Bar full menu, and beverage cart offerings Coordinate food production and staffing for weddings, large private functions, and golf tournaments Maintain compliance with health, safety, and sanitation regulations Manage inventory, ordering, and food cost controls in partnership with the Executive Chef Step in as kitchen leader in the Executive Chef's absence Foster a positive, collaborative kitchen culture Qualifications 5+ years of experience in a supervisory culinary role, preferably in a private club, resort, or high-volume restaurant setting Culinary degree or equivalent professional experience Strong knowledge of food safety standards (ServSafe certification preferred) Ability to manage multiple outlets and adapt to varying service styles (fine dining, poolside, on-course, banquet/events, tournament catering) Experience with high-volume banquet or wedding catering a plus Excellent leadership, organizational, and communication skills Ability to work flexible hours, including weekends, holidays, and event-based schedules. We close early on the holidays after buffet service and we are also closed on Christmas Day. Why Join Us Newly renovated kitchens and clubhouse — a clean, modern space to do your best work. Diverse, high-volume culinary program across multiple outlets and event types. Competitive pay with a manageable, predictable schedule.

Compensation & Benefits Salary:

$65,000-$75,000/year

Schedule:

Average 45-hour work week Additional benefits package details available upon interview (health, PTO, employee meals, golf privileges, etc.)

Pay:

$65,000.00 - $75,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Paid time off Retirement plan Vision insurance

Work Location:

In person