Sous Chef

Salisbury Country Club – Midlothian, VA Position Summary Salisbury Country Club is seeking an experienced Sous Chef to join our culinary leadership team. This position is ideal for a chef who enjoys being hands‑on in the kitchen while also taking responsibility for leading, training, and developing a culinary team. Our operation includes a la carte dining, banquets, private events, club events, pool and casual dining, and special culinary programs. The Sous Chef must be comfortable moving between different styles of service while maintaining consistency and high standards. Responsibilities Assist the Executive Chef with daily kitchen operations Lead and direct cooks during prep and service Run service and expo as needed Maintain consistency, quality, presentation, and proper execution Train, coach, and develop culinary staff Hold employees accountable to established standards and recipes Participate actively in banquet and event preparation Follow and enforce standardized recipes, prep lists, and production systems Assist with ordering, inventory, organization, and other administrative responsibilities Maintain proper sanitation, food safety, cleanliness, and organization Communicate effectively with the Executive Chef, other chefs, cooks, and front‑of‑house management Take ownership of assigned areas and follow through without requiring constant direction Work hands‑on wherever needed, including prep and line stations Contribute ideas for specials, menus, events, and continued development of the culinary program Qualifications Previous professional kitchen experience required Sous Chef, lead cook, or other culinary leadership experience preferred Strong cooking and fundamental culinary skills Ability to lead and develop employees Strong communication and organizational skills Comfortable working within standardized recipes and kitchen systems Ability to work independently and take initiative Banquet, catering, or high‑volume experience is beneficial Availability for evenings, weekends, and holidays as required Compensation $50,000–$60,000 annually , based on experience, qualifications, and demonstrated skills. Benefits include health, dental and vision insurance, paid time off, retirement benefits, and other Club benefits available to eligible employees. What We're Looking For We're looking for someone who wants to be a chef and a leader, not simply a strong line cook with a management title. The right candidate should take ownership, communicate clearly, develop the people around them, maintain standards, and be willing to step in and cook when the operation requires it. The Sous Chef should be someone the culinary team can look to for direction and someone the Executive Chef can rely on to help run the kitchen. #J-18808-Ljbffr