Junior Sous Chef

Horseshoe Bend Country Club; Roswell, Northern (GA, KY); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Paid vacation time

Complimentary employee lunch

Golf and fishing privileges

Discounted Club merchandise

Job summary

Horseshoe Bend Country Club in Roswell, GA is seeking a Junior Sous Chef to support back‑of‑house leadership across multiple outlets, delivering high‑quality cuisine for Members and Guests. You will lead daily food production, supervise line cooks, and mentor staff while upholding sanitation and safety standards.

Ideal candidates have 2–3 years of progressive culinary experience in upscale settings, ServSafe certification, and the ability to manage busy services.

Qualifications

• 2–3 years of progressive culinary experience in a high-volume, upscale resort or private club setting.
• Experience supervising or leading line stations.

Responsibilities

• Oversee daily food production across multiple outlets (fine dining, casual member grills, banquets, private events).
• Maintain quality and sanitation standards in line with Executive Chef recipes and visuals.
• Lead during shifts, mentor and develop line staff, and ensure smooth service with expediters.

Skills

Sauté

Grill

Braise

Stock/Sauce Making

Butchery

Team mentoring

Leadership

Education

High school diploma or equivalent

ServSafe food safety certification

Job description

Horseshoe Bend Country Club - ROSWELL, GA 30076

Description

Join Our Team!
Junior Sous Chef – Build a Rewarding Culinary Career at One of the Finest Private Golf Clubs in Atlanta

Pursue more than a position–advance your professional journey and build a long-term culinary career with one of finest private golf clubs in Atlanta. Earn starting pay of $25 per hour while crafting exceptional food with a team dedicated to delivering memorable dining experiences for Members and Guests at Horseshoe Bend Country Club. Grounded in servant leadership, hospitality, and a rich tradition of excellence, we are committed to developing professionals who aspire to grow, excel, and lead.

Compensation and Benefits

• Industry-leading pay – Starting at $25 per hour, based on experience, with the opportunity for advancement into a salaried position.
• Earn $1,000 bonus after successfully completing your first 90-day performance review
• Health insurance (health, dental, and vision)
• 401(k) plan
• Paid vacation time
• Complimentary employee lunch
• Golf and fishing privileges
• Discounted Club merchandise
• Positive and safe work environment
• Synergistic team culture

Position Summary

The Junior Sous Chef plays a critical role supporting the back of the house leadership team, bridging the gap between line execution and kitchen management. Responsibilities include overseeing daily food production across multiple outlets (fine dining, casual member grills, banquets, and private events), maintaining uncompromising quality and sanitation standards, and stepping in to lead the kitchen in the absence of senior culinary leadership. This position requires a hands‑on leader with strong technical skills, a passion for member satisfaction, and the ability to mentor and develop line staff.

Key Responsibilities & Functions

Kitchen Operations & Food Production

Supervise Daily Prep & Service:

• Oversee all kitchen mise en place, line setups, and active service execution across member dining areas and private function spaces.

Quality & Presentation Control:

• Ensure that all food items are prepared cooked, garnished, and presented according to the strict recipes and visual standards set by the Executive Chef.

Expediting:

• Effectively expedite food orders during peak service hours to guarantee smooth communication between the kitchen and front of house service staff.
• Kitchen Leadership: Act as shift leader or step in to manage kitchen operations fully during the absence of the Senior culinary leadership.

Staff Supervising & Training

Team Development:

• Train, mentor and coach line cooks, prep cooks, and dishwashers, ensuring proper culinary techniques and kitchen fundamentals.

Accountability:

• Hold staff accountable for department rules and standard operating procedures.

Line up & Communication:

• Participate in pre‑shift meetings (line‑ups) with dining room managers and staff to discuss specials, 86 list, and member preferences.

Receiving & Storage:

• Inspect deliveries of meat, seafoods, produce, and dry goods for quality, quantity and correct pricing. Ensure proper FIFO (first in first out) rotation and walk in cooler organization.

Inventory Management:

• Assist senior leadership with periodic physical inventory counts, tracking raw costs, and minimizing food waste.
• Monitor excess food items and coordinate with culinary team to create daily member specials that maintain target food costs.

Sanitation, Safety & Compliance

HACCP & Health Codes:

• Maintain a sanitary and pristine work area.

Equipment Maintenance:

• Monitor kitchen equipment functionality, report maintenance needs promptly, and enforce end of shift cleaning closing protocols.

Safety Protocols:

• Ensure all club and OSHA guidelines are followed by kitchen personnel.

Qualifications & Requirements

Experience:

• Minimum of 2 to 3 years of progressive culinary experience in a high volume, upscale resort, or private country club setting.
• Prior experience supervising or leading line stations.

Education

• High school diploma or equivalent required.

Certification

• ServSafe food safety Manager certification (or equivalent) required or must be obtained within 90 days of hire.

Skills and Competencies

• Comprehensive knowledge of classical and modern cooking techniques (sauté, grill, braise, stock/sauce making, butchery).
• Exceptional organizational and time management skills with the ability to multitask in a high-pressure environment.
• Professional demeanor with a strong customer service mindset tailored to private clubs.
• Clear verbal and written communication skills.

Physical Demand & Working Conditions

• Ability to stand, walk, and maneuver through busy kitchens for extended periods (shifts often exceed 8- 10 hours).

Mobility

• Frequently required to reach, bend, stoop, twist, lift and carry heavy kitchen supplies, pots and food cases weighing up to 50 pounds
• Exposure to variable temperatures (extreme heat from cooking lines and cold from walk‑in units), slippery floors, cleaning chemicals.

Schedule

• Must be able to work a flexible schedule including early mornings, late nights, weekends, and major holidays.