Sous Chef (ALC/Banquets)

About the position Sharon Heights Golf and Country Club’s À La Carte Dining & Banquets Sous Chef supports the culinary team in delivering exceptional dining experiences for members and guests through consistent execution of high-quality à la carte 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. Responsibilities Assist in the daily supervision of culinary operations for banquets and ala carte diningEnsure food preparation and presentation aligns with established standards, recipes, and expectationsSupport the Executive Sous Chef in planning, organizing, and directing kitchen operationsSupervise effective opening and closing processes, actively managing kitchen operations through serviceSupervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedbackEnsure consistent food quality, portioning, sanitation, and timing through service periodsLead banquet preparation and execution for club events, club programs, member sponsored events, tournaments, etc.Monitor food inventory levels and support responsible purchasing, receiving product, organization, and inventory controlsEnsure compliance with all relevant health, safety, sanitation, and food handling regulationsSupport development and implementation of seasonal menus, specials, recipe standards, etc.Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance managementFoster a collaborative, professional, and hospitality-focused kitchen environmentAct as manager-on-duty within culinary operations in place of the Executive Sous ChefRequirements High School Diploma or equivalent requiredServSafe Manager Certification or equivalent requiredFood Handler Certification requiredMinimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte diningStrong culinary techniqueExcellent verbal and written communication skillsOrganized, high attention to detailAbility to multi-task and prioritize in a fast-paced environmentMotivated, able to work independentlyProficiency in inventory management, prep planning, team scheduling, and kitchen organizationWorking knowledge of kitchen sanitation and food/food preparation safetyAbility to maintain professionalism in high-pressure environmentsNice-to-haves Culinary degree or formal culinary training preferredPrior leadership and supervisory experience in a culinary operation strongly preferredSpanish language skills strongly preferred but not requiredBenefits Meals provided Tuesday through SundayScholarship program for Education/Tuition assistance for yourself or child(ren)Health benefits including medical, dental, visionPaid Time OffHoliday Bonus3% Automatic Employer Contribution to 401(k) after 90 days