Sous Chef - Sycamore Creek Country Club

Sous Chef Sycamore Creek Country Club – Springboro, Ohio Sycamore Creek Country Club is looking for a talented and motivated Sous Chef to help lead our culinary team and deliver exceptional dining experiences for our members and guests. Working alongside the Executive Chef, the Sous Chef plays a key role in the daily operation of the kitchen—from executing high-quality à la carte dining to supporting banquets, golf outings, wine dinners, and club events. This role is ideal for someone who enjoys working in a collaborative environment, mentoring team members, and contributing to a creative and member-focused culinary program. At Sycamore Creek, food is a central part of the member experience. We’re looking for a Sous Chef who takes pride in consistency, organization, and hospitality while bringing energy and professionalism to the kitchen each day. What You’ll Do As Sous Chef, you will support the Executive Chef in overseeing daily culinary operations while helping maintain the high standards expected in a private club environment. • Assist in the preparation and execution of à la carte dining, banquets, golf outings, and special events • Ensure consistent food quality, presentation, and portion control across all service periods • Support menu execution and contribute creative ideas for seasonal features and events • Maintain high culinary standards in flavor, presentation, and consistency Kitchen Leadership & Operations • Supervise and support kitchen staff during service, ensuring efficient workflow and strong communication throughout the team • Assist with scheduling, training, and mentoring line cooks while helping foster a positive, professional kitchen culture • Support hiring, onboarding, and development of kitchen staff in collaboration with the Executive Chef • Assist with ordering, inventory management, and proper product rotation to maintain kitchen organization and efficiency • Monitor food cost controls, portioning, and waste reduction to support overall kitchen profitability • Maintain high standards of cleanliness, organization, and sanitation throughout all kitchen areas • Ensure compliance with all food safety, sanitation, and health department regulations What We’re Looking For • Passion for culinary excellence and hospitality • Strong work ethic and attention to detail • Ability to thrive in a fast-paced kitchen environment • Team-oriented mindset with strong leadership potential • Excellent organizational and communication skills • Ability to maintain consistency during high-volume service Bonus Points For (Not Required but a Plus) • Culinary school education preferred • Minimum 2–3 years of kitchen leadership or supervisory experience • Experience in à la carte dining and banquet production • Private club or hospitality experience preferred but not required • Food safety certification (or ability to obtain upon hire) The Environment • Engaged private club membership • Mix of à la carte dining, banquets, golf outings, and special events • Collaborative leadership team and supportive culture • Opportunity to grow within a respected culinary program