Hands-On Sous Chef: Banquets & A La Carte Lead

Concert Golf Partners; Boynton Beach (FL); On-site; USD 42,000 - 68,000; Full time

Job summary

Indian Spring Country Club is seeking a hands-on Sous Chef to lead daily culinary operations across multiple dining outlets, banquets, and member events. You will work closely with the Executive Chef to develop menus, manage purchasing, and mentor staff, while delivering exceptional service to members and guests.

The role emphasizes line work over office duties, requiring strong leadership, menu execution, and the ability to maintain consistent quality under pressure.

Qualifications

• Minimum of two years experience as a Sous Chef or four years’ experience in culinary roles.
• Led dynamic and high-volume culinary operations with multiple dining outlets.
• Strong leadership, organizational, and coaching skills in the heart of the House.

Responsibilities

• Hands-on, line-focused role; not an office position.
• Coordinate ordering and monitoring of food and kitchen wares; design and standardize menus.
• Train and develop staff through education and creative instruction.
• Ensure consistency of recipes and plating for a la carte and catered events.
• Maintain outstanding service standards for members and guests.
• Oversee daily culinary operations including banquets and member events.
• Assist Executive Chef with menu design, purchasing strategies, and operational management.
• Promote a respectful, team-oriented culture and effective interdepartmental collaboration.

Skills

Sous Chef exp

Team leadership

High-volume ops

Menu planning

Banquet & a la carte

Tools

Purchasing systems

Job description

Indian Spring Country Club is seeking a hands-on Sous Chef to lead daily culinary operations across multiple dining outlets, banquets, and member events. You will work closely with the Executive Chef to develop menus, manage purchasing, and mentor staff, while delivering exceptional service to members and guests.

The role emphasizes line work over office duties, requiring strong leadership, menu execution, and the ability to maintain consistent quality under pressure.