Job Purpose:

Sharon Heights Golf and Country Club's Pool House & Banquets Sous Chef supports the culinary team in delivering exceptional dining experiences for members and guests through consistent execution of high-quality pool house and banquet food service. This role assists in supervising day-to-day back of house operations, maintaining culinary standards, supporting team development, and ensuring successful operational execution across multiple outlets and events.

Job Summary (Essential Functions):

• Assist in the daily supervision of culinary operations for poolhouse dining outlet and banquet events

• Ensure food preparation and presentation aligns with established standards, recipes, and expectations

• Support the Chef's team in planning, organizing, and directing kitchen operations

• Supervise effective opening and closing processes, actively managing kitchen operations through service

• Supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback

• Ensure consistent food quality, portioning, sanitation, and timing through service periods

• Monitor food inventory levels and support ordering, receiving storage, organization, and inventory controls

• Ensure compliance with all relevant health, safety, sanitation, and food handling regulations

• Support development and implementation of rotating/seasonal menus, specials, recipe standards, etc.

• Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management.

• Foster a collaborative, professional, and hospitality-focused kitchen environment

• Act as manager-on-duty within culinary operations in place of the Executive Sous Chef/Executive Chef/Sous Chef (ALC/Banquets)

Qualifications:

• Education

• • High School Diploma or equivalent required

• • Culinary degree or formal culinary training preferred

• Licensure/Certifications

• • ServSafe Manager Certification or equivalent required

• • Food Handler Certification required

• Experience

• • Minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte dining

• • Prior leadership and supervisory experience in a culinary operation strongly preferred

• Skills

• • Strong culinary technique

• • Excellent verbal and written communication skills

• • Organized, high attention to detail

• • Ability to multi-task and prioritize in a fast-paced environment

• • Motivated, able to work independently

• • Proficiency in inventory management, ordering, prep planning, team scheduling, and kitchen organization

• • Working knowledge of kitchen sanitation and food/food preparation safety

• • Ability to maintain professionalism in high-pressure environments

• • Spanish language skills strongly preferred but not required

Work Schedule and Hours:

Schedule includes mornings, evenings, weekends, and holidays. Extended hours required based on operational needs and club events. Availability required during peak season, tournaments, and events.

Physical Requirements and Work Environment:

Ability to stand and walk for extended periods of time. Ability to lift, push, pull, and carry up to 50 pounds. Ability to bend, kneel, crouch, reach, and perform repetitive motions. Ability to work safely around hot surfaces, sharp equipment, and commercial culinary equipment.

Work performed primarily in kitchen environments, refrigeration units, and some outdoor banquet areas. Regular and prolonged exposure to varying temperatures and environmental conditions. Fast-paced, high-volume hospitality environment. Exposure commercial-grade cleaning products and tools.

Pay Rate:

This is a salaried position ranging from 90K-95K annual Pay commensurate with experience and qualifications.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the club.