Sous Chef

Heritage Golf Group; Lake in the Hills (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Boulder Ridge Country Club in Illinois is seeking a talented Sous Chef to join our culinary leadership team. This hands-on role supports the Executive Chef in daily kitchen operations, ensuring exceptional food quality and presentation for Members and guests.

The ideal candidate brings 2+ years of leadership in a country club or upscale setting, strong team development, and a firm commitment to food safety.

Qualifications

• 2+ years of culinary leadership experience as a Sous Chef or in a similar supervisory role.
• Previous country club, hotel, resort, or upscale restaurant experience preferred.
• Strong leadership, communication, and organizational skills.
• Passion for developing and mentoring team members.
• Knowledge of food safety and sanitation regulations.
• Ability to thrive in a fast-paced, team-oriented environment.
• Flexible schedule, including evenings, weekends, and holidays as business needs require.

Responsibilities

• Assist the Executive Chef in overseeing daily culinary operations across all food service outlets.
• Lead, coach, and develop culinary team members while fostering a positive, collaborative work environment.
• Ensure all food is prepared and presented to the highest quality standards with consistency and attention to detail.
• Assist with scheduling, inventory management, ordering, and cost control initiatives.
• Maintain proper food safety, sanitation, and health department standards at all times.
• Monitor kitchen organization, cleanliness, and equipment maintenance.
• Support menu execution, recipe consistency, and seasonal menu development.
• Help train new team members and reinforce established culinary standards.
• Step into leadership responsibilities in the Executive Chef's absence.
• Work collaboratively with front‑of‑house leadership to deliver exceptional Member experiences.

Skills

Culinary leadership

Team development

Food safety

Communication

Kitchen operations

Job description

Boulder Ridge Country Club is a premier private club dedicated to delivering exceptional dining experiences, outstanding service, and memorable moments for our Members and guests. As part of Heritage Golf Group, Boulder Ridge offers a collaborative culture, opportunities for professional growth, and the chance to be part of a team committed to hospitality excellence.

Position Summary

Boulder Ridge Country Club is seeking a talented and motivated Sous Chef to join our culinary leadership team. This hands‑on role supports the Executive Chef in all aspects of daily kitchen operations, ensuring consistent food quality, exceptional presentation, and an outstanding dining experience for our Members and guests.

The ideal candidate is a passionate culinary professional who thrives in a fast‑paced environment, leads by example, develops team members, and takes pride in maintaining the highest standards of food quality, cleanliness, and kitchen organization.

Key Responsibilities

• Assist the Executive Chef in overseeing daily culinary operations across all food service outlets.
• Lead, coach, and develop culinary team members while fostering a positive, collaborative work environment.
• Ensure all food is prepared and presented to the highest quality standards with consistency and attention to detail.
• Assist with scheduling, inventory management, ordering, and cost control initiatives.
• Maintain proper food safety, sanitation, and health department standards at all times.
• Monitor kitchen organization, cleanliness, and equipment maintenance.
• Support menu execution, recipe consistency, and seasonal menu development.
• Help train new team members and reinforce established culinary standards.
• Step into leadership responsibilities in the Executive Chef's absence.
• Work collaboratively with front‑of‑house leadership to deliver exceptional Member experiences.

Qualifications

• 2+ years of culinary leadership experience as a Sous Chef or in a similar supervisory role.
• Previous country club, hotel, resort, or upscale restaurant experience preferred.
• Strong leadership, communication, and organizational skills.
• Passion for developing and mentoring team members.
• Knowledge of food safety and sanitation regulations.
• Ability to thrive in a fast‑paced, team‑oriented environment.
• Flexible schedule, including evenings, weekends, and holidays as business needs require.