Sous Chef

A Taste of Who We Are:

Backed by a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services, Continental consistently ranks among the top contract dining and refreshment providers in the nation according to Food Management Magazine, the industry's source for food service news and trends.

Our Mission

Delight our guest. Every meal. Every day.

Our Core Values

Exceptional – We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.

Hospitality – We are tirelessly committed to providing the highest quality food, beverages, and service by anticipating our guests' needs so they can count on memorable experiences every time.

Collaboration – We prioritize working together with a shared vision and effective & transparent communication, we unite as one team to achieve remarkable experiences.

Responsibility – we hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.

Innovation – We are forward-thinkers always looking for new processes, technologies, and techniques to increase efficiencies and scalability to improve our services.

The Sous Chef is the second-in-command in the kitchen and plays a critical role in ensuring exceptional food quality, smooth operations, and a positive, collaborative culinary environment. This position supports all food service programs for a multi-outlet pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering.

The Sous Chef assists in menu development, supervises daily kitchen operations, and steps into the Executive Chef role as needed. The ideal candidate is creative, dependable, and passionate about food—someone who contributes positively to the kitchen culture and fosters strong relationships with staff, management, and the Executive Chef.

This role requires a hands-on leader who thrives in a fast-paced, evolving environment and can consistently deliver high-quality food that elevates the guest experience.

Culinary Execution & Support

• Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event-driven offerings.
• Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
• Maintain high standards for food quality, presentation, and portion control.
• Ensure all dishes are prepared according to standardized recipes and venue specifications.
• Lead the kitchen during the Executive Chef's absence.

Kitchen Operations

• Coordinate the day-to-day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
• Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
• Maintain compliance with ServeSafe guidelines and ensure sanitation and safety practices are followed at all times.
• Assist with event execution, including menu preparation, buffet setups, and catering logistics.

Leadership & Team Development

• Support the Executive Chef in training, coaching, and mentoring culinary staff.
• Model a positive, professional attitude and help maintain a supportive, respectful workplace.
• Assist in scheduling, evaluating, and developing kitchen team members.
• Encourage collaboration with front-of-house teams and contribute to strong interdepartmental communication.

Quality, Consistency & Standards

• Monitor food production throughout service to ensure timeliness and consistency.
• Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
• Help troubleshoot operational challenges and recommend process improvements.

Business & Financial Support

• Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
• Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.

Performs other related duties as assigned.

Required:

• Minimum 2 years of experience as a Sous Chef in a high-volume kitchen.
• ServeSafe Certification required.
• Strong cooking skills and clear understanding of kitchen operations.
• Ability to supervise staff, maintain composure, and lead during busy service periods.
• Strong communication and interpersonal skills.
• Ability to work a flexible schedule including evenings, weekends, and event days.

Preferred:

• Culinary degree or formal culinary training.
• Experience in country clubs, resorts, or multi-outlet operations.
• Experience with catering, banquets, or special event food preparation.
• Familiarity with cost control, ordering systems, and inventory procedures.

Location(s) & Logistics:

• Ability to stand and work in a fast-paced kitchen for extended periods.
• Ability to lift up-to 50 lbs. and perform physical kitchen tasks safely.

We offer a range of benefits for eligibles team members, including:

• Health Coverage – Medical, Dental and Vision
• Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness
• 401(k)
• Paid Time Off
• Wellness Programs
• Additional Perks

To see a summary of current benefits, please