SOUS CHEF-Brookside Country Club

Sous ChefSalary: $60,000–$70,000 annually Benefits: Health Insurance, 401(k), Paid VacationPosition OverviewWe 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%CF; Assist the Executive Chef with daily kitchen operations and overall management.%CF; Serve as Manager on Duty and oversee all kitchen functions when the Executive Chef is unavailable or on scheduled days off.%CF; Help manage food ordering, inventory, and vendor relationships to maintain proper stock levels and cost controls.%CF; Create and execute daily and weekly specials that align with club standards and seasonal offerings.%CF; Train, mentor, and develop kitchen staff to maintain consistency, efficiency, and a positive team culture.%CF; Ensure all food is prepared and presented according to established quality standards.%CF; Maintain compliance with all food safety, sanitation, and health regulations.%CF; Work on the hot-line and other stations as needed to support service demands.%CF; Assist in the planning and execution of banquets, weddings, member events, and special functions.%CF; Foster teamwork, accountability, and professionalism throughout the kitchen.Qualifications%CF; Previous experience as a Sous Chef or in a comparable culinary leadership role.%CF; Strong knowledge of food preparation, sanitation practices, and kitchen management.%CF; Experience with banquet and high-volume service preferred.%CF; Ability to lead, train, and motivate a diverse kitchen team.%CF; Excellent organizational and communication skills.%CF; Willingness to work evenings, weekends, holidays, and extended hours during the busy season.%CF; Culinary degree or equivalent professional experience preferred.Compensation & Benefits%CF; Competitive salary of $60,000–$70,000 per year%CF; Health insurance benefits%CF; 401(k) retirement plan%CF; Paid vacation time%CF; Opportunity to grow within a well-established private club environmentWe are looking for a dedicated culinary professional who is passionate about hospitality, leadership, and delivering exceptional dining experiences to our members and guests.