Sous Chef

ADP, Inc.; Mauk (GA); On-site; USD 42,000 - 62,000; Full time

Job summary

The Fall Line is seeking a Sous Chef for a seasonal full-time position in Georgia. The role supports the Executive Chef and Chef de Cuisine across multiple dining venues, delivering refined, ingredient-driven cuisine within a private club setting.

You will lead and mentor line cooks, contribute to menu development, and uphold rigorous standards for food quality, sanitation, and safety. This opportunity emphasizes craftsmanship, teamwork, and ongoing professional growth.

Qualifications

• Two to four years of progressive culinary experience in fine dining, private clubs, resorts, 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.
• Maintain a clean, organized, and professional kitchen environment.
• Lead by example in professionalism, teamwork, and attention to detail.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Seasonal Full Time Mauk, GA, US

30+ days ago Requisition ID: 1082

Position Title: Sous Chef

Location: The Fall Line - Butler, Georgia

Department: Culinary

Reports To: Chef de Cuisine

Season: September - June (Seasonal Appointment)

About The Fall Line

The Fall Line is a premier private destination golf and sporting club located in Southwest Georgia. Our club offers state-of-the-art facilities, including two Ogilvy, Cocking and Mead-designed 18-hole golf courses, a 9-hole short course, and world-class facilities for shooting, hunting, and angling. In addition to our outstanding outdoor offerings, we pride ourselves on exceptional hospitality, with multiple dining and lodging options, all enhanced by our 25-acre farm that serves as the centerpiece of our 4,500-acre property.

Position Overview

The Sous Chef plays a key role within the Fall Line's culinary operation, supporting the Executive Chef and Chef de Cuisine in delivering refined, ingredient-driven cuisine across multiple dining venues. This position is well suited for a culinary professional seeking immersive, high-caliber seasonal experience within a private club environment that values craftsmanship, teamwork, and continuous development.

Key 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. Maintain a clean, organized, and professional kitchen environment. Lead by example in professionalism, teamwork, and attention to detail.

Qualifications

• Two to four years of progressive culinary experience, preferably in fine dining, private clubs, resorts, 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

Drug-Free Workplace

The Fall Line is committed to maintaining a safe, healthy, and drug-free workplace. As a condition of employment, applicants who receive a conditional offer may be required to successfully complete a drug screening. Employees are also subject to drug and alcohol testing in accordance with company policy and applicable law.

The Fall Line participates in Georgia's Drug-Free Workplace Premium Credit Program.