Unique Club/Facility Details

Golf Facilities

• 9 hole course, designed by Joe Finger
• 9 hole course, designed by Joe Finger
• 9 hole course, designed by Joe Finger

Racquet Facilities

• 6 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Golf Simulator Rooms

Dining Facilities

• 1 Ballroom that seats 450
• 1 Outdoor Dining that seats 700
• 2 Casual Dining Room that seats 200
• 1 Snack Bar that seats 90

Summary: The Senior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. 

 Key Responsibilities:

• An engaged self-starter. A confident leader with empathy and ability to supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers.
• The Senior Sous Chef ensures all food is prepared, portioned, and presented in accordance with established recipes and Club standards.
• Is the supervisor of all a la carte food operations, checking daily for the quality and quantity of la carte food items needed. Also to lend creativity and help to ensure that the food quality and presentation of banquet meals and buffets are of the highest standards.
• He/she monitors food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers.
• Oversee deliveries to ensure products meet quality, quantity, and pricing standards. Assists with inventory management, including monthly counts and organization of food and kitchen supplies.
• He/she is highly organized, with the ability to meet deadlines related to a la carte service, event execution, weekly features, and operational deliverables.
• Passionate about all things culinary and committed to staying current with food trends, techniques, and equipment.
• Ensure the production of all a la carte items such as soups, sauces, and daily mise en place meets quality standards.
• Represents the Culinary Team when working dining room ‘Action Stations.’ Is visible and engages with membership in a professional manner.
• Understand and assist with the development of all menus including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering system.
• The Senior Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He or she will communicate weekly schedules and document the performance of employees under his or her supervision.
• Work with the Executive Sous Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff.
• The Culinary Director writes budgets for the department. The Senior Sous Chef role will be able to monitor food costs and labor costs to help stay in line with the budget.
• Oversee EDR (employee dining room) food for proper holding temps and quality of food items. The quality of the employee meals is vitally important to the morale of the Club staff. Therefore, The Senior Sous Chef will help ensure that attractive, quality food is available for staff meals.
• Work with maintenance on general upkeep of kitchen. Perform monthly kitchen inspections for general upkeep and cleanliness.
• To assume responsibility for the Executive Sous Chef’s duties in conjunction with other Sous Chefs and understand the operations of all food outlets including banquets, a la carte, and special events.

Educational Requirements

Salary Range