Private Club Sous Chef – Culinary Leader at Elite Golf Club

Scioto Country Club; Columbus (OH); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision coverage

Scholarship opportunities

401(k) retirement plan with company 
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Employee meals

Staff golfing privileges

Job summary

Scioto Country Club, a distinguished private club in Columbus, OH, seeks a Sous Chef to lead daily kitchen operations for the Grille Room and three-meal restaurant. You will supervise culinary staff, ensure top-quality food, and uphold the club’s standards of service, sanitation, and cost control for members and guests.

The role requires hands-on kitchen leadership, strong cost management, and collaboration with the culinary leadership team to deliver an exceptional dining experience in a

Qualifications

• Degree from post-secondary culinary arts program preferred.
• Certification from American Culinary Federation or other hospitality association preferred.
• Three years in a food preparation encompassing all phases of food preparation and kitchen operation is required.
• Food safety certification is required.

Responsibilities

• Oversee daily kitchen operations for the Grille Room and club dining.
• Provide hands-on leadership to culinary team and ensure high-quality food and dining experiences.
• Maintain standards for food quality, presentation, sanitation, and cost control.
• Administer staffing, inventory, cost controls, and production forecasts.
• Assist with menu planning, training, and safety compliance.

Skills

Kitchen leadership

Staff supervision

Cost control

Food safety

Education

Post-secondary culinary arts degree

American Culinary Federation certification

Job description

Scioto Country Club, a distinguished private club in Columbus, OH, seeks a Sous Chef to lead daily kitchen operations for the Grille Room and three-meal restaurant. You will supervise culinary staff, ensure top-quality food, and uphold the club’s standards of service, sanitation, and cost control for members and guests.

The role requires hands-on kitchen leadership, strong cost management, and collaboration with the culinary leadership team to deliver an exceptional dining experience in a