Golf Club South River | Sous Chef

Golfclubsr; Edgewater (MD); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Medical Insurance

401K

Employee discounts on dining

Playing/Practice Privileges

Growth opportunities

Merchandise discounts

Golf club experience

Job summary

Golf Club South River in Edgewater, MD, seeks an experienced Sous Chef to lead all phases of kitchen operations for resort dining and events. You will supervise staff, ensure quality, manage food production and costs, and collaborate with the Executive Chef on menu development.

The ideal candidate has 6–7 years in luxury food production, 3+ years as Sous Chef in high-volume settings, and strong leadership. This exempt role offers competitive pay and growth within VIVÂMEE Hospitality.

Qualifications

• Culinary degree from a recognized culinary institute.
• 6–7 years of experience in luxury food production.
• Minimum 3 years of Sous Chef experience in high-volume operations.
• Fluent in English; additional languages are a plus.
• Strong leadership skills and people management ability.
• Knowledge of food costing and kitchen budgeting.

Responsibilities

• Manage kitchen shift operations and ensure compliance with all policies and procedures.
• Assist the Executive Chef with kitchen operations and food preparation.
• Ensure cleanliness, organization, and proper maintenance of all kitchen equipment.
• Supervise and schedule associates; conduct daily pre-shift meetings.
• Support, lead, and motivate all sous chefs and line-level associates.
• Recruit, interview, and hire associates; conduct evaluations and coaching.
• Ensure all food is prepared to proper specifications in a timely manner.
• Collaborate on menu development and cost recipes; train culinary staff.

Skills

Leadership

Culinary skills

Food costing

Microsoft Office

English fluency

Education

Culinary degree

Tools

Microsoft Office

Job description

Golf Club South River| A VIVÂMEE Hospitality Property

About The Golf Club of South River

Located along Maryland’s scenic South River in Edgewater, The Golf Club of South River is a premier private club offering championship golf, elevated dining, and exceptional member experiences. We pride ourselves on delivering personalized service in a welcoming, community-focused environment—where our team is dedicated to excellence, collaboration, and creating memorable moments for every guest.

At VIVÂMEE Hospitality, our culture is grounded in our core virtues:

• JOY – We genuinely enjoy serving others and winning together as a team
• HUMILITY – We respect and uplift one another, always willing to learn and support
• MINISTRY – We view hospitality as a meaningful act of service, creating transformative guest experiences

We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization.

Position Overview

Sous Chef

The Sous Chef supervises all phases of food production and service directly related to catering functions, resort dining outlets, and group events to ensure the highest quality standards and guest satisfaction.

This role is responsible for maintaining quality and quantity control of all food production while managing staffing levels and controlling food and labor costs. Success in this role is achieved through effective delegation, strong leadership, and collaboration with all culinary team members.

Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Ensure cleanliness, organization, and proper maintenance of all kitchen equipment.
• Supervise and schedule associates; conduct daily pre-shift meetings.
• Support, lead, and motivate all sous chefs and line-level associates.
• Assist in recruiting, interviewing, and hiring associates; conduct performance evaluations, coaching, counseling, and progressive discipline.
• Ensure all food is prepared to proper specifications in a timely manner.
• Maintain refrigerators and storage areas in a clean and organized manner with proper labeling and dating.
• Ensure efficient food production to minimize waste and control costs.
• Maintain and enforce all food safety, handling, and sanitation standards.
• Monitor proper handling and temperature control of all food products.
• Collaborate on menu development and remain current with culinary trends.
• Develop, standardize, and cost recipes for all outlets.
• Maintain an effective training program for all culinary associates.
• Supply personal basic culinary tools (chef’s knife, paring knife, peeler, etc.).
• Perform any other reasonable duties as assigned by management.

Position Requirements

• Professional demeanor appropriate for a luxury resort environment.
• 6–7 years of experience in high-quality food production within a luxury hotel or upscale restaurant.
• Minimum of 3 years of Sous Chef experience in high-volume culinary operations.
• Strong culinary skills and in-depth knowledge of food production techniques.
• Ability to effectively listen, understand, and respond to associate and guest concerns.
• Proven leadership skills with the ability to motivate and inspire a team.
• Strong problem-solving skills, including anticipating and resolving operational challenges.

Education

• Culinary degree from a recognized culinary institute or equivalent professional experience.

Skills and Abilities

• Fluent in English; additional languages are a plus.
• Ability to work a flexible schedule, including holidays and weekends.
• Knowledge of proper chemical handling, cleaning techniques, and kitchen equipment.
• Ability to multitask in a fast-paced, high-volume environment.
• Proficiency in basic financials, food costing, and arithmetic functions.
• Experience with Microsoft Office (Word, Excel, Outlook).

Physical Requirements

• Ability to work in a fast-paced, high-volume environment.
• Medium work: exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently.
• Ability to push/pull carts up to 200 pounds.
• Requires prolonged standing, walking, reaching, and bending throughout the shift.

Compensation & Benefits

• Annual Salary: $60,000-$70,000 (exempt position)
• Paid time off
• Employee discounts on dining, wine, resort experiences, and retail offerings
• Growth opportunities within VIVÂMEE Hospitality
• Collaborative and values-driven culture
• Opportunity to work in a private Golf Club
• Medical Insurance (Health, Dental, and Vision)
• 401K
• Playing/Practice Privileges
• 100% of lesson Income
• Personal use discounts on merchandise and equipment

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

Golf Club South River is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Golf Club South River may provide reasona