SOUS CHEF

Now Hiring Sous Chef

River Hall Country Club is excited to announce an exceptional career opportunity for a talented and passionate Sous Chef to join our culinary team. Reporting directly to the Executive Chef, this role is ideal for an ambitious culinary professional who is eager to grow, embrace creativity, and take their culinary career to the next level.

We're looking for a leader who is passionate about great food, takes pride in creating exceptional dining experiences, and thrives in a collaborative, fast-paced environment. The ideal candidate is creative, detail-oriented, accountable, and a true team player who enjoys mentoring others while continuously learning and growing. At River Hall Country Club, we believe in developing talent from within and are committed to supporting your professional growth through mentorship, education, and hands-on leadership opportunities.

If you're passionate about culinary excellence and love creating memorable dining experiences for our members and their guests, we'd love to welcome you to our team.

River Hall Country Club, located within a beautifully master-planned community, features an award-winning golf course designed by Davis Love III. Since opening in 2007, this 7,000+ yard course has delivered a fun yet challenging experience for members and guests, surrounded by natural beauty and thoughtful design. The Club also offers exceptional practice facilities, including a 400-yard double-sided driving range, expansive putting greens, chipping and bunker areas, and a short coursemaking it a premier golf destination in the region.

Pay: $25 to $28 per hour, based on experience

Benefits Include:

• Comprehensive Medical, Dental, and Vision Insurance
• 401(k) with company match
• Paid Time Off
• Professional growth and development opportunities
• Supportive leadership committed to mentoring and career advancement

If you're a passionate culinary professional committed to excellence and ready to take the next step in your career, we invite you to join the team at River Hall Country Club.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title: Sous Chef

Reports to: Executive Chef

Classification: May be hourly or salary, full time, part time, exempt or nonexempt

Working Hours: According to shift assignment

Job purpose: A Sous Chef is the second in command in any kitchen. The Sous Chef serves as the executive chef's direct assistant. The Sous Chef works in conjunction with the Executive Chef to coordinate daily shift management to ensure client satisfaction and retention for the Company. The Sous Chef will implement business practices in order to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. When the executive chef is off duty, the Sous Chef is in charge and oversees the preparation and service of food. When required to, the Sous Chef also fills in for and/or assists the line cooks to ensure that the kitchen runs smoothly.

Duties and responsibilities:

• Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation (ie. salads, soups)
• Accountable for the execution of service quality by maintaining the highest level of delivery
• Promotes and supports workplace diversity initiatives
• Assists and supports the head/executive chef
• Assists Executive Chef with employee training and cross training
• Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
• Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
• Continuing professional relationships with vendors
• Helps the executive chef select and train kitchen staff
• Assists with the planning of menus and meals
• Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
• Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
• Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
• Assists the executive chef in enforcement of health and safety standards in the kitchen
• Inspects and signs for orders received during shift to ensure product quality
• Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
• Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
• Maintain, troubleshoot and report any problems with kitchen equipment
• Ensure proper storage of walk-in refrigerator, freezer and dry storage
• Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
• Establishes operating standards, implements quality improvements and communicates them to employees
• Help in ensuring customers are served efficiently and effectively
• Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts.
• Establishes and assigns scheduling tasks.
• Performs other duties as assigned.

Qualifications: Five years of Sous Chef experience OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved

Working conditions: Works indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements: Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping. Able to sit for a sustained amount of time.

Direct reports: Cooks