Senior Sous Chef

Senior Sous Chef — Job Description

Private Member-Owned Country Club

Position Title: Senior Sous Chef

Reports To: Executive Chef / F&B Director

Position Overview:

The Senior Sous Chef supports the Executive Chef in managing all day-to-day kitchen operations of a private member-owned club. This leadership role ensures exceptional food quality, consistency, presentation, and safety across both member dining and banquet/event outlets. The Executive Sous Chef assists in menu development, staff training, event execution, culinary standards, and operational efficiency—helping elevate the club's overall culinary program.

Key Responsibilities:

Culinary Leadership & Kitchen Operations

• Oversee kitchen operations in the absence of the Executive Chef.
• Lead, train, mentor, and supervise cooks, prep staff, and culinary team members.
• Maintain quality, consistency, and presentation standards for all menus and food items.
• Ensure compliance with health, safety, and sanitation guidelines (HACCP, ServSafe, etc.).
• Monitor line execution, ticket times, prep lists, and workflow during service.

Menu Development & Culinary Execution

• Collaborate with the Executive Chef to develop menus, specials, seasonal items, and event offerings.
• Implement standardized recipes, plating guides, and portion control.
• Support innovation while maintaining member preferences and club culinary identity.

Banquets & Events

• Coordinate kitchen operations for private events, banquets, and club-wide functions.
• Work closely with Banquets & Events teams to meet event timelines and production needs.
• Ensure food quality, timing, and presentation standards are upheld during large-scale events.

Inventory, Purchasing & Cost Controls

• Assist with inventory tracking, ordering, vendor relations, and product quality evaluation.
• Help manage food cost, waste reduction, and portioning strategies.
• Support budget planning and operational cost control initiatives.

Staff Development & Culture

• Train team members on techniques, safety, equipment use, and execution standards.
• Promote a culture of professionalism, teamwork, consistency, and accountability.
• Participate in hiring, onboarding, scheduling, evaluations, and disciplinary processes.

Administrative Responsibilities

• Maintain recipe databases, prep systems, training guides, and SOPs.
• Assist with kitchen labor schedules, timekeeping, and performance documentation.
• Communicate closely with FOH leadership to ensure alignment with service needs.

Qualifications

• Culinary degree or equivalent experience preferred.
• 3–5+ years of progressive culinary experience; private club or fine dining with banquet/event background strongly preferred.
• Strong leadership presence with the ability to coach, motivate, and elevate staff performance.
• Excellent organizational skills and ability to manage multiple tasks simultaneously.
• Knowledge of cost controls, inventory processes, and kitchen operations management.
• Ability to work flexible hours including nights, weekends, and holidays.
• Professional demeanor and strong communication skills.

Success Metrics

• Member satisfaction (food quality, consistency, event execution).
• Achievement of food cost and labor goals.
• Smooth banquet and event execution.
• Strong team culture and low turnover in the kitchen.
• Improved operational efficiency and collaboration with FOH.

Pay: $50, $55,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person