SOUS CHEF

Contentment Golf Club; Hays (NC); On-site; USD 52,000 - 72,000; Full time

Job summary

Contentment Golf Club is seeking a talented Sous Chef to support the Executive Chef and lead culinary operations at our scenic North Carolina golf course. This role focuses on quality, sanitation, and consistent kitchen performance.

You will assist with menu development, food purchasing, portion control, and staff training, ensuring top-notch dining experiences while managing costs. Join a team dedicated to memorable meals with stunning mountain views.

Qualifications

• Associate degree in culinary arts preferred.
• One year of experience as a chef.
• Certified Food Protection Manager (ServSafe) preferred.

Responsibilities

• Promote and uphold the values of the organization in daily work.
• Ensure policies, procedures, standards, and training are followed.
• Monitor health and safety regulations in food preparation and service.
• Plan, direct and participate in food preparation under the Executive Chef.
• Recruit, interview, hire, evaluate, and discipline kitchen staff as needed.
• Maintain cleaning schedules for kitchen areas and equipment.
• Check quality of raw and cooked foods against standards.
• Manage food holding and refrigeration temperature controls.
• Assist with inventory, vendor orders and stock checks.
• Instruct staff in cooking, plating, and presentation.
• Collaborate on menu pricing, portion sizes, and recipe cards.
• Supervise cooks and kitchen workers to ensure consistency.
• Schedule staff to meet business activity and labor cost goals.
• Inspect facilities and equipment for standards compliance.
• Assist in planning, budgeting, and purchasing for food operations.
• Oversee ongoing training on equipment, safety, and procedures.
• Coordinate with others to develop recipes and menus.
• Demonstrate new techniques and equipment to staff.
• Ensure cleanliness and safe operation of equipment.
• Meet with guests for menus on special occasions when needed.
• Assist with required paperwork and reporting as needed.
• Support event setup and teardown and complete reports.
• Maintain confidentiality of information.
• Show commitment to club success with positive interactions.
• Attend staff meetings and perform other duties as assigned.

Skills

Culinary ops

Food safety

Staff management

Menu development

POS systems

Communication

Education

Culinary degree

1 year chef experience

ServSafe Certified

Job description

Description

Landscapes Golf Management and Contentment Golf Club are seeking a talented and motivated Sous Chef to support our culinary operations, uphold high standards of quality, and contribute to creating memorable dining moments in a beautiful golf course setting.Contentment is a unique blend of modern golf innovation and classic design philosophies inspired by CB MacDonald and Seth Raynor. The course harmonizes with the natural landscape, showcasing the dramatic terrain and breathtaking views of the Blue Ridge Mountains, creating a golfing experience that’s both timeless and contemporary.

Discover more about this exclusive club and exceptional property at www.contentmentgolf.com

Our Values Bring Us Together; Our Expertise Sets Us Apart. We at LGM believe these values are instrumental to our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best

To learn more about Landscapes Golf Management visit www.landscapesgolf.com

JOB SUMMARY

Assists the Executive Chef in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

ESSENTIAL JOB FUNCTIONS

1. Promote, work, and act in a manner consistent with the values of LGM
2. Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
3. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
4. Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef.
5. Assists with employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
6. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
7. Checks the quality of raw or cooked food products to ensure that standards are met.
8. Checks and maintains proper food holding and refrigeration temperature control points.
9. Checks in stock orders delivered by vendors and assists with inventory management.
10. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food.
11. Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items.
12. Supervises or coordinates activities of cooks or workers engaged in food preparation.
13. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
14. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
15. Inspect supplies, equipment, or work areas to ensure conformance to established standards.
16. Collaborates on how food should be presented and create decorative food displays.
17. Assists in planning, budgeting, or purchasing for all the food operations.
18. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
19. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests.
20. Demonstrates new cooking techniques or equipment to staff.
21. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
22. May meet with guests to discuss menus for special occasions like weddings, parties, or banquets.
23. May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner.
24. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event.
25. Maintains the confidentiality of LGM, employee, and member/guest information.
26. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
27. Attends and actively participates in regularly scheduled staff meetings.
28. Performs additional assignments per the direction of LGM managers.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES

1. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management.
2. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
3. Proven culinary knowledge and techniques.
4. Ability to negotiate, organize, delegate and prioritize work under pressure.
5. Proficient with MS Word, Excel, Outlook, and POS systems.
6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

1. Associate’s degree in culinary arts preferred.
2. One year of experience as a chef.
3. Certified Food Protection Manager (ServSafe Manager Certification).

PHYSICAL REQUIREMENTS

• Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100%
• Standing and walking 50-100%
• Lift up to 25 Pounds 50-75%
• Climbing, stooping, squatting, and kneeling 0-25%
• Dexterity: utilizing phone, typing, and writing 0-50%
• Lift more than 25 pounds 0-24%

Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.