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

Stadium Scene; Boynton Beach (FL); On-site; USD 52,000 - 74,000; Full time

Job summary

Indian Spring Country Club in Boynton Beach, FL is seeking a hands-on Sous Chef to oversee daily culinary operations across multiple dining outlets, pools, and banquets.

Work with the Executive Chef on menu engineering, purchasing strategies, and staff development while maintaining food quality and cost controls.

The ideal candidate has 2+ years as a Sous Chef or 4+ years in culinary roles, proven leadership, and a strong track record in high-volume service.

Qualifications

• Minimum of two years as a Sous Chef or four years in culinary roles.
• Led dynamic, high-volume culinary operations with multiple dining outlets.
• Proven track record in banquets and a la carte service.
• Strong management, budgeting, and people skills.
• Proficient in menu planning and cost control.
• Bilingual English/Spanish a plus.

Responsibilities

• Hands-on role on the line; daily operations execution is priority.
• Coordinate ordering and monitoring of food and wares; design menus for margins.
• Lead staff training and development with the Executive Chef.
• Standardize recipes and plating for all venues and catered events.
• Deliver outstanding service to members and guests.
• Oversee daily culinary operations including a la carte, events, and banquets.
• Assist with creative menu design and purchasing strategies.
• Maintain a strong ambassador for club culture.
• Line cook on a daily basis.
• Manage relationships with other departments.

Skills

Sous Chef experience

High-volume operations

Team leadership

Menu planning

Banquet operations

A la carte service

Cost control

Staff training

Job description

Indian Spring Country Club in Boynton Beach, FL is seeking a hands-on Sous Chef to oversee daily culinary operations across multiple dining outlets, pools, and banquets.

Work with the Executive Chef on menu engineering, purchasing strategies, and staff development while maintaining food quality and cost controls.

The ideal candidate has 2+ years as a Sous Chef or 4+ years in culinary roles, proven leadership, and a strong track record in high-volume service.