Sous Chef

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 is recruiting for a Sous Chef. The Sous Chef is responsible for assisting with oversight of the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience.

Key Responsibilities:

• This is a very hands-on working sous chef position, not an office role. Execution of daily operations is the first priority.
• She / He will work with the Executive Chef to coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
• The Sous Chef will also work with the Executive Chef in regards to staff training/development through education and creative instruction.
• By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the culinary team are expected to deliver a memorable dining experience for all Members and guests.
• The Sous Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation.
• This position oversees daily culinary operations including al a carte, member events, and banquets.
• Assisting the Executive Chef with creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success.
• Again, this is a hands-on working role, not an official position.
• The Sous Chef will be on the line each day.
• A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture.

Skills/Qualifications:

• Minimum of Two years experience as a Sous Chef or Four years’ experience in culinary roles.
• Has successfully led dynamic and high-volume culinary operations with multiple dining outlets.
• Possesses characteristics that command a presence in the dining room.
• Proven track record of team management, organizational, and coaching skills within the heart of the House.
• Solid understanding of a la carte and banquet operations.
• Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
• Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations.
• Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff.
• Motivates and maintains a cohesive team while managing and directing their performance.
• Promotes positive work relationships with other departments.
• Manages change effectively.
• Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses.
• Experience with purchasing and inventory systems is a plus.
• Creative menu development skills.
• Superior client service skills and the ability to maintain poise under pressure.
• Bilingual (English - Spanish) communication ability a positive.