Golf Club Sous Chef — Menu Innovation & Kitchen Leadership

Stadium Scene; North Carolina; Vor Ort; USD 42.000 - 64.000; Vollzeit

Zusammenfassung

Landscapes Golf Management is seeking a talented and motivated Sous Chef to support our culinary operations at Contentment Golf Club, a premier golf course setting blending modern innovation with classic design.

The role assists the Executive Chef in menu development, food purchasing, preparation, and maintaining quality and sanitation standards while leading kitchen staff and controlling costs in a live club environment.

Qualifikationen

• Associate’s degree in culinary arts preferred.
• One year of experience as a chef.
• ServSafe Manager Certification is required.

Aufgaben

• Promote and model the club values in daily operations.
• Follow policies, procedures, standards, and training programs.
• Monitor health and fire regulations in food prep and service.
• Plan, direct, and assist in club food preparation under the Exec Chef.
• Recruit, interview, hire, and discipline kitchen staff as appropriate.
• Maintain cleaning schedules for kitchen areas and equipment.
• Ensure food quality, temperature control, and proper holding.
• Collaborate on menu pricing, portion sizes, and recipe cards.
• Schedule staff to meet business activity while controlling labor costs.
• Oversee training of kitchen staff on equipment, sanitation, safety.
• Meet with guests for menus for events as needed.

Kenntnisse

Food & Bev ops

Safe food handling

Culinary knowledge

Staff management

MS Office & POS

Communication skills

Ausbildung

Associate degree in culinary arts

Chef experience 1 year

ServSafe Certification

Tools

MS Word

MS Excel

Outlook

POS systems

Jobbeschreibung

Landscapes Golf Management is seeking a talented and motivated Sous Chef to support our culinary operations at Contentment Golf Club, a premier golf course setting blending modern innovation with classic design.

The role assists the Executive Chef in menu development, food purchasing, preparation, and maintaining quality and sanitation standards while leading kitchen staff and controlling costs in a live club environment.