About the Role
Position Summary
The Sous Chef is responsible for assisting the Executive Chef in leading all culinary operations of the club, ensuring exceptional food quality, consistency, sanitation, and kitchen efficiency. This position plays a key leadership role by supervising kitchen staff, maintaining high culinary standards, controlling food costs, and delivering an outstanding dining experience for members and guests.
The ideal candidate is a passionate culinary professional who thrives in a fast-paced environment, enjoys mentoring others, and understands the expectations of private club members.
Essential ResponsibilitiesCulinary Operations
Prepare and oversee the production of high-quality meals for:
À la carte dining
Banquets and weddings
Golf outings
Holiday buffets
Member events
Pool dining
Ensure consistency in food preparation, presentation, and portion control.
Execute menus developed by the Executive Chef.
Assist with seasonal menu development and daily specials.
Maintain the highest culinary standards.
Leadership
Supervise line cooks, prep cooks, pantry staff, and dishwashers.
Train, coach, and develop kitchen team members.
Lead daily line-up meetings.
Monitor employee performance and maintain accountability.
Foster a positive, professional team culture.
Food Safety
Ensure compliance with all health department regulations.
Maintain ServSafe standards.
Monitor food temperatures and HACCP procedures.
Ensure proper storage, labeling, and rotation using FIFO.
Inventory & Cost Control
Assist with ordering food and kitchen supplies.
Receive and inspect deliveries.
Monitor inventory levels.
Reduce waste through proper production planning.
Assist with monthly inventory counts.
Help achieve food cost goals.
Kitchen Operations
Schedule and assign daily production.
Ensure cleanliness and organization of all kitchen areas.
Maintain equipment and report repair needs.
Ensure timely ticket execution during service.
Qualifications
Culinary degree preferred.
3–5 years of progressive culinary experience.
Previous supervisory experience required.
Private club, resort, hotel, or upscale restaurant experience preferred.
ServSafe Certification (or ability to obtain within 90 days).
Strong knowledge of classic and modern cooking techniques.
Experience with banquet production.
Excellent organizational and communication skills.
Preferred Skills
Strong leadership abilities
Creative menu development
Scratch cooking experience
Knowledge of wine and food pairing
Ability to work calmly under pressure
Excellent time management
Team-oriented mindset
Passion for hospitality
Physical Requirements
Stand for extended periods.
Lift up to 50 pounds.
Work in hot and cold environments.
Ability to bend, reach, and climb stairs.
Flexible schedule including evenings, weekends, and holidays.
Performance Expectations
The successful Sous Chef will:
Deliver exceptional member dining experiences.
Maintain food quality and consistency.
Lead by example.
Build a positive kitchen culture.
Meet labor and food cost goals.
Maintain a clean, safe kitchen.
Support club events with professionalism and creativity.
Why Join Our Club?
At Bel-Wood Country Club, hospitality is at the heart of everything we do. We are committed to creating exceptional experiences for our members while fostering a culture where employees are valued, supported, and encouraged to grow. As Sous Chef, you'll have the opportunity to showcase your creativity, mentor a talented culinary team, and contribute to a vibrant calendar of dining events, golf outings, weddings, and member celebrations.
This is more than a kitchen position—it's an opportunity to help shape the culinary experience at one of the region's premier private clubs.
Pay: $45,000.00 - $50,000.00 per year
Benefits:
Food provided
Paid time off
Work Location: In person