Club Sous Chef

Barton Creek Country Club; Austin (TX); On-site; USD 65,000 - 85,000; Full time

Job summary

Barton Creek Country Club is seeking a Club Sous Chef for its Austin, TX kitchen, reporting to the Executive Chef. You will oversee line cooks and prep staff, ensure recipes, quality, and portion controls, and support menu execution for dining and events.

This on-site role requires leadership, food safety adherence, and strong collaboration with management and service teams. Ideal candidates bring professional culinary training or equivalent high-volume kitchen experience, plus leadership and

Qualifications

• Professional culinary training or equivalent experience in a high-volume or upscale kitchen.
• Experience in kitchen leadership, including supervising staff and delegating tasks.
• Knowledge of food safety, sanitation standards, and local health regulations.
• Ability to manage time, prioritize tickets, and work efficiently during peak service periods.
• Strong communication skills for coordinating with culinary, service and management teams.
• Flexibility to work evenings, weekends and holidays.
• ServSafe or similar certification preferred.

Responsibilities

• Supervise line cooks and prep staff, ensuring adherence to recipes, quality standards and portion controls.
• Assist with menu execution and coordination of service for à la carte dining and events.
• Monitor food presentation and timing to maintain guest satisfaction.
• Oversee food safety and sanitation practices and inventory management.
• Provide training and mentoring to team members and support career development.
• Collaborate with management to address guest feedback and continuously improve offerings.

Skills

Culinary training

Kitchen leadership

Food safety knowledge

Time management

Communication skills

Flexible scheduling

Education

ServSafe certification

Job description

Company Description

Barton Creek Country Club is a hospitality and food production destination located near Austin, Texas, with operations based at 1900 Clubhouse Hill Dr in Spicewood. The club offers members and guests high-quality dining experiences, supported by professional culinary and service teams. Barton Creek Country Club focuses on consistent food quality, presentation, and service standards across its restaurants and events. Team members work in a collaborative environment that values professionalism, safety, and guest satisfaction. The culinary team plays a central role in shaping the club’s reputation as a premier dining and leisure venue in the region.

Role Description

The Club Sous Chef is a full-time, on-site role located in Austin, TX, supporting the Executive Chef in daily kitchen operations. This role oversees line cooks and prep staff, ensuring food is prepared to established recipes, quality standards, and portion controls. The Club Sous Chef assists with menu execution, coordinates service for à la carte dining and events, and monitors food presentation and timing. Responsibilities include supervising food safety and sanitation practices, managing inventory and prep levels, and supporting efficient ordering and storage procedures. The role also involves training and mentoring team members, helping to maintain a positive work environment, and collaborating with management to address guest feedback and continuously improve culinary offerings.

Qualifications

• Professional culinary training or equivalent experience in a high-volume or upscale kitchen, with strong skills in cooking techniques, food preparation, and plating.
• Experience in kitchen leadership, including supervising staff, delegating tasks, and supporting a collaborative, respectful team culture.
• Knowledge of food safety, sanitation standards, and compliance with local health regulations, with a commitment to maintaining a clean and organized kitchen.
• Ability to manage time, prioritize multiple tickets and events, and work efficiently during peak service periods.
• Strong communication skills for coordinating with culinary, service, and management teams, and addressing guest needs when required.
• Flexibility to work varying schedules, including evenings, weekends, and holidays, based on club and event needs.
• ServSafe or similar food handler/manager certification preferred.
• Previous experience as a Sous Chef, Junior Sous Chef, or Lead Line Cook in a country club, hotel, resort, or comparable environment is highly beneficial.