SOUS CHEF-Brookside Country Club

Sous Chef
Salary: $60,000–$70,000 annually Benefits: Health Insurance, 401(k), Paid Vacation
Position Overview
We are seeking an experienced, motivated, and hands-on Sous Chef to join our culinary team at our busy private country club. Our operation serves lunch and dinner 6–7 days per week and hosts a full calendar of banquets, weddings, member events, and special functions throughout the year.
The ideal candidate is a strong leader who thrives in a fast-paced environment, takes pride in mentoring staff, and is willing to work alongside the team to deliver exceptional food and service. This position requires flexibility and a commitment to supporting both daily à la carte operations and large-scale events.
Expected hours average approximately 60 hours per week during the peak summer season and 40-50 hours per week during the remainder of the year.
Key Responsibilities
● Assist the Executive Chef with daily kitchen operations and overall management.
● Serve as Manager on Duty and oversee all kitchen functions when the Executive Chef is unavailable or on scheduled days off.
● Help manage food ordering, inventory, and vendor relationships to maintain proper stock levels and cost controls.
● Create and execute daily and weekly specials that align with club standards and seasonal offerings.
● Train, mentor, and develop kitchen staff to maintain consistency, efficiency, and a positive team culture.
● Ensure all food is prepared and presented according to established quality standards.
● Maintain compliance with all food safety, sanitation, and health regulations.
● Work on the hot-line and other stations as needed to support service demands.
● Assist in the planning and execution of banquets, weddings, member events, and special functions.
● Foster teamwork, accountability, and professionalism throughout the kitchen.
Qualifications
● Previous experience as a Sous Chef or in a comparable culinary leadership role.
● Strong knowledge of food preparation, sanitation practices, and kitchen management.
● Experience with banquet and high-volume service preferred.
● Ability to lead, train, and motivate a diverse kitchen team.
● Excellent organizational and communication skills.
● Willingness to work evenings, weekends, holidays, and extended hours during the busy season.
● Culinary degree or equivalent professional experience preferred.
Compensation & Benefits
● Competitive salary of $60,000–$70,000 per year
● Health insurance benefits
● 401(k) retirement plan
● Paid vacation time
● Opportunity to grow within a well-established private club environment
We are looking for a dedicated culinary professional who is passionate about hospitality, leadership, and delivering exceptional dining experiences to our members and guests.