Club Sous Chef

Barton Creek Country Club; Austin (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

401(k)

Job summary

Barton Creek Country Club in the Texas Hill Country is seeking an experienced Sous Chef to oversee daily kitchen operations across multiple venues and banquet events, including Canyons Grill, Pool Cabana, 19th Hole, and Arnie's at Lakeside.

The role requires leadership of kitchen teams, menu development collaboration, and maintaining food safety and brand standards in a luxury resort setting. Competitive salary with bonus opportunities and comprehensive benefits are offered.

Qualifications

• 3+ years of culinary leadership in high-volume restaurants or resorts.
• Ability to manage multiple outlets and shifting priorities.
• ServSafe certification required.

Responsibilities

• Lead daily kitchen operations and ensure food quality, consistency, and safety.
• Support culinary execution in both restaurant service and banquet production.
• Train, mentor, and supervise culinary team members.
• Assist with inventory management, ordering, and food cost control.
• Collaborate on menu development and seasonal offerings.
• Uphold Omni and Barton Creek hospitality and brand standards.

Skills

Culinary leadership

High-volume operations

Team mentoring

Food safety

Tools

Inventory management tools

Job description

Join the award-winning culinary team at Barton Creek Country Club, a luxury resort and private club destination in the Texas Hill Country. We are seeking an experienced Sous Chef with strong leadership, culinary, and operational skills to help oversee a diverse range of food & beverage outlets and large-scale banquet operations.

About the Role:

The Sous Chef will play a key role in daily kitchen operations across multiple venues, including:

• Canyons Grill - fast-casual fare
• Pool Cabana - classic poolside offerings
• 19th Hole - card room snacks and light buffets
• Arnie's at Lakeside - supper club atmosphere
• Tournament & Banquet Events - up to 1,500 guests

Responsibilities:

• Lead daily kitchen operations and ensure food quality, consistency, and safety
• Support culinary execution in both restaurant service and banquet production
• Train, mentor, and supervise culinary team members
• Assist with inventory management, ordering, and food cost control
• Collaborate on menu development and seasonal offerings
• Uphold Omni and Barton Creek hospitality and brand standards

Requirements:

• 3+ years of culinary leadership in high-volume restaurants or resorts
• Ability to manage multiple outlets and shifting priorities
• Proficiency in inventory, prep systems, and kitchen management tools
• ServSafe certification required
• Competitive salary & bonus opportunities
• Full benefits package including health, dental, and 401k
• Associate discounts, golf privileges, and career advancement opportunities within Omni Hotels & Resorts