Sous Chef

Troon; Millsboro (DE); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Healthcare Benefits

Retirement Benefits

Employee Meals

Job summary

Plantation Lakes Golf and Country Club in Millsboro, DE, seeks a Full-Time Sous Chef to join the culinary leadership team. You will assist daily kitchen operations and play a key role in banquets, private events, and other Food & Beverage operations for members and guests.

The role reports to the Executive Chef and collaborates with Kitchen Manager, Food & Beverage Director, Banquet Director, and management to ensure quality and efficient service during events and daily dining.

Qualifications

• Previous culinary experience required; supervisory or Sous Chef experience preferred.
• Experience in a high-volume restaurant, country club, hotel, banquet, catering, or event environment is strongly preferred.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Ability to lead by example and work alongside the culinary team.

Responsibilities

• Assist with the daily operation and leadership of the restaurant kitchen.
• Support food preparation and execution for à la carte dining, banquets, weddings, golf outings, buffets, and special events.
• Help supervise, train, coach, and develop culinary team members.
• Assist with opening and closing kitchen procedures and ensure all required tasks are completed properly.
• Work alongside the culinary team during high-volume service and events.
• Maintain consistent food quality, presentation, portioning, and recipe standards.
• Coordinate with Banquet Director and Food & Beverage management on events, menus, guest counts, timelines, dietary restrictions, and requests.
• Assist with banquet preparation, event execution, and kitchen scheduling to ensure events are properly staffed.
• Maintain communication between front-of-house, banquet, and culinary teams.
• Assist with ordering, receiving, inventory management, and proper food storage.
• Monitor food usage, waste, portion control, and other areas that impact food cost.
• Ensure sanitation, cleanliness, food safety, and health department standards are followed.
• Help maintain organization in kitchen, walk-ins, and storage areas.
• Assist with developing specials, banquet menus, seasonal offerings, and new menu items.
• Help ensure equipment is maintained and communicate maintenance or safety concerns.
• Step into leadership when Executive Chef or Kitchen Manager is unavailable.
• Assist other areas of Food & Beverage to ensure service and events succeed.

Skills

Culinary leadership

High-volume service

Team supervision

Food safety

Job description

Plantation Lakes Golf and Country Club, located in Millsboro, DE, is pleased to announce an excellent career opportunity for a Full-Time Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

We are seeking an experienced, dependable, and motivated Sous Chef to join our culinary leadership team. This position will assist with the daily operation of our restaurant kitchen while also playing an important role in banquets, private events, golf outings, special events, and other Food & Beverage operations throughout the club.

The Sous Chef will work closely with the Executive Chef, Kitchen Manager, Food & Beverage Director, Banquet Director, and management team to ensure consistent food quality, efficient kitchen operations, and an exceptional experience for our members and guests.

Key Responsibilities

• Assist with the daily operation and leadership of the restaurant kitchen.
• Support food preparation and execution for à la carte dining, banquets, weddings, golf outings, buffets, and special events.
• Help supervise, train, coach, and develop culinary team members.
• Assist with opening and closing kitchen procedures and ensure all required tasks are completed properly.
• Work alongside the culinary team during high-volume service and events.
• Maintain consistent food quality, presentation, portioning, and recipe standards.
• Coordinate closely with the Banquet Director and Food & Beverage management team regarding upcoming events, menus, guest counts, timelines, dietary restrictions, and special requests.
• Assist with banquet preparation, event execution, and kitchen scheduling to ensure events are properly staffed and prepared.
• Maintain strong communication between the front-of-house, banquet, and culinary teams.
• Assist with ordering, receiving, inventory management, product rotation, and proper food storage.
• Monitor food usage, waste, portion control, and other areas that impact food cost.
• Ensure proper sanitation, cleanliness, food safety, and health department standards are followed at all times.
• Help maintain organization and cleanliness throughout the kitchen, walk-ins, storage areas, and culinary workspaces.
• Assist with developing specials, banquet menus, seasonal offerings, and new menu items.
• Help ensure equipment is properly maintained and immediately communicate maintenance or safety concerns.
• Step into a leadership role when the Executive Chef or Kitchen Manager is unavailable.
• Assist other areas of the Food & Beverage operation as needed to ensure successful restaurant service and events.

Qualifications

• Previous culinary experience required; supervisory or Sous Chef experience preferred.
• Experience in a high-volume restaurant, country club, hotel, banquet, catering, or event environment is strongly preferred.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Ability to lead by example and work alongside the culinary team.
• Strong communication, organization, and time-management skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Must be dependable, professional, and team-oriented.
• Must be available to work a flexible schedule, including nights, weekends, holidays, and special events.

What We're Looking For

We are looking for someone who understands that a successful culinary operation goes beyond the regular restaurant line. Our Sous Chef must be comfortable transitioning between daily restaurant service and large-scale events while maintaining quality, organization, and communication.

The ideal candidate is a hands-on leader who takes pride in their kitchen, supports their team, communicates well with both culinary and front-of-house leadership, and is willing to jump in wherever needed to make the operation successful.

Benefits & Other Compensation

This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Additional Compensation – Eligibility for Employee Meals

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com.