Sous Chef

Company Description Washington Golf and Country Club is a private, member-focused club located in Arlington, VA, offering dining, golf, and social experiences in an upscale yet welcoming environment. The club is known for its high service standards, well-maintained facilities, and a strong sense of community among members and staff. Culinary operations include à la carte dining, banquets, special events, and family-friendly offerings. Team members work collaboratively to deliver quality food, consistent service, and memorable experiences for members and guests. The club values professionalism, reliability, and a commitment to continuous improvement in all areas of hospitality. Role Description The Sous Chef is a full-time, on-site role based in Arlington, VA, supporting the Executive Chef in daily kitchen operations. This role oversees food preparation and cooking on the line, ensures consistency in presentation and portioning, and helps develop and execute menus for à la carte service, events, and banquets. The Sous Chef leads and trains kitchen staff, enforces food safety and sanitation standards, and coordinates with front-of-house teams to deliver timely, high-quality service. Day-to-day responsibilities include managing prep, monitoring inventory, assisting with ordering, and helping control food costs and waste. The Sous Chef also contributes to creating seasonal specials, improving kitchen workflows, and maintaining a positive, collaborative work environment. Qualifications Demonstrated proficiency in culinary techniques, including hot line cooking, prep, and plating, with strong knife skills and familiarity with contemporary and classic cuisine. Experience supervising kitchen staff, delegating tasks, and supporting training and mentorship in a fast-paced, team-oriented environment. Knowledge of food safety, sanitation, and health regulations, with the ability to maintain a clean, organized, and compliant kitchen at all times. Ability to assist with menu development, banquet planning, and recipe standardization while maintaining consistency in quality and presentation. Strong organizational and time-management skills, including experience with inventory, ordering, and basic cost control practices. Effective communication skills and the ability to collaborate with culinary and front-of-house teams to ensure smooth service. Previous experience as a Sous Chef, Lead Line Cook, or similar role in a restaurant, hotel, country club, or high-volume culinary operation. Culinary degree, formal training, or equivalent professional experience; ServSafe or similar food safety certification preferred. Flexibility to work evenings, weekends, and holidays as required by club events and member dining needs. #J-18808-Ljbffr