Sous Chef

Centerville Ohio; Centerville (OH); On-site; USD 48,000 - 64,000; Full time

Job summary

The City of Centerville is seeking a full-time Sous Chef for The Golf Club at Yankee Trace in the Restaurant Division. The role supports kitchen operations, leads cooks, and ensures high culinary standards during banquets and daily service.

Candidates should have secondary education and at least four years of restaurant management experience. The position requires flexibility, holidays, weekends, and evening shifts as needed.

Qualifications

• Completion of secondary education or equivalent.
• Four (4) years of progressively responsible experience in restaurant management.

Responsibilities

• Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking dishes.
• Oversees workers involved in preparing portioning and garnishing foods to ensure sizes are following accepted standards.
• Provides instruction through training to cooking personnel in fine points and details of cooking.
• Prepares cooked dishes during rush periods for banquets and conferences.
• Assumes responsibility for the kitchen in the absence of the Executive Chef.
• Schedules kitchen staff to ensure proper coverage for reservation and attendance trends.
• Demonstrates regular and predictable attendance.
• Works holidays, weekend, and evening hours are required, as necessary.

Education

High school diploma or equivalent

Job description

Job Opportunities

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The City of Centerville is now hiring a full-time Sous Chef with The Golf Club at Yankee Trace in the Restaurant Division. The Golf Club at Yankee Trace is a championship 27-hole resort-style golf course that includes a full-service restaurant and high-end banquet facilities. We seek energetic and hardworking people who can assist us in delivering exemplary customer service to our guests.

Job Responsibilities:

• Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking dishes.
• Oversees workers involved in preparing portioning and garnishing foods to ensure sizes are following accepted standards.
• Provides instruction through training to cooking personnel in fine points and details of cooking.
• Prepares cooked dishes during rush periods for banquets and conferences.
• Assumes responsibility for the kitchen in the absence of the Executive Chef.
• Schedules kitchen staff to ensure proper coverage for reservation and attendance trends.
• Demonstrates regular and predictable attendance.
• Works holidays, weekend, and evening hours are required, as necessary.

Minimum Qualifications:

• Completion of secondary education or equivalent.
• Four (4) years of progressively responsible experience in restaurant management.

Knowledge of:

• Equipment, materials, and supplies used in restaurant operations.
• Business management practices of restaurants and banquet facilities.