Sous Chef

Welcome to Blowing Rock, one of the most highly sought-after locations in the Carolinas. With an elevation of 3,700 feet above sea level, we enjoy a very pleasant summer and the ski slopes in the winter. If you are interested in a lifestyle change, you might want to look at this wonderful opportunity. Blowing Rock Country Club is a seasonal, member owned, private club operating from mid-April until the end of October. We are hiring a Sous Chef which is a seasonal full-time position.

Job Summary:

The Sous Chef assists the Executive Chef and Executive Sous Chef in the management of the kitchen operations at Blowing Rock Country Club (BRCC). This position is responsible for supervising kitchen staff, ensuring food quality and consistency, and assisting with menu development, inventory control, and maintaining high sanitation and safety standards. The Sous Chef will oversee daily meal preparation, support banquet and event operations, and ensure a high-quality dining experience for members and guests.

Requirements:

• Culinary degree or equivalent professional experience.
• Minimum of 3+ years of experience in a high-volume kitchen.
• Proven ability to supervise and train kitchen staff.
• Knowledge of classical and modern cooking techniques.
• Experience with inventory control, ordering, and cost management.
• Strong leadership, organization, and problem-solving skills.
• Availability to work nights, weekends, and holidays.
• ServSafe certification or equivalent required

Responsibilities:

• Manage the kitchen in the absence of the Executive Chef (evening events, Markers, Lake House, etc.).
• Supervise kitchen staff and ensure proper execution of food preparation.
• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g., chopping vegetables, cutting meat, preparing sauces).
• Cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food quality, consistency, and presentation standards are met.
• Answer, report, and follow Chef's instructions.
• Maintain a clean and sanitary workstation.
• Follow food safety and sanitation guidelines.
• Stock inventory appropriately and oversee inventory control.
• Work efficiently during high-volume service periods.
• Ensure that food comes out simultaneously, in high quality, and in a timely fashion.
• Monitor product freshness and rotate out old product to prevent waste.
• Work with team of cooks to do portion prep work for other shifts when needed.
• Operate the industrial dishwasher and oversee kitchen cleanliness.
• Empty and clean all trash receptacles.
• Provide training and mentorship to culinary team members.
• Assist in menu development, recipe creation, and food cost control.
• Ensure compliance with all health and safety regulations.
• Monitor and maintain cleanliness and organization of the kitchen.
• Assist in hiring, training, and evaluating kitchen staff.
• Perform all other duties as assigned by the Executive Chef or Manager on duty.

Reports to:

Executive Chef, Executive Sous Chef Job Type:

Full-time Pay:

$26.00

• $28.

00 per hour

Benefits:

401(k) 401(k) matching Flexible schedule Food provided

Work Location:

In person