Private Club Sous Chef: Lead Culinary Team & Growth

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 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.