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.