Seasonal Sous Chef - Farm-Forward Private Club Kitchen

FL Club Operations LLC; Mauk (GA); On-site; USD 52,000 - 66,000; Full time

Job summary

The Fall Line invites a skilled Sous Chef to join its culinary team in Butler, GA, overseeing daily kitchen operations and guiding the culinary team across multiple dining venues. This seasonal, full-time role reports to the Chef de Cuisine and focuses on crafting refined, ingredient-driven dishes that reflect farm-forward sourcing.

You will mentor line cooks, assist with menu development and seasonal transitions, and ensure the highest standards of food quality, sanitation, and safety while

Qualifications

• Two to four years of progressive culinary experience in fine dining or luxury hospitality environments.
• Prior leadership or supervisory experience in a professional kitchen.
• Strong foundational cooking skills with knowledge of classic and modern culinary techniques.
• Working knowledge of food safety, sanitation, and kitchen best practices.
• Ability to work a flexible schedule, including weekends and holidays.
• Demonstrated passion for hospitality, learning, and culinary excellence.

Responsibilities

• Support the Executive Chef in daily kitchen operations, execution, and leadership across assigned outlets.
• Supervise, train, and mentor line cooks and culinary team members to ensure consistency and excellence.
• Assist with menu development, daily specials, and seasonal menu transitions with an emphasis on farm-forward and locally sourced ingredients.
• Ensure adherence to food quality, presentation, sanitation, and safety standards. Participate in ordering, inventory control, and cost management.

Skills

Culinary skills

Leadership experience

Food safety knowledge

Flexibility with schedule

Hospitality mindset

Job description

The Fall Line invites a skilled Sous Chef to join its culinary team in Butler, GA, overseeing daily kitchen operations and guiding the culinary team across multiple dining venues. This seasonal, full-time role reports to the Chef de Cuisine and focuses on crafting refined, ingredient-driven dishes that reflect farm-forward sourcing.

You will mentor line cooks, assist with menu development and seasonal transitions, and ensure the highest standards of food quality, sanitation, and safety while