Sous Chef

Troon; Pleasanton (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

Castlewood Country Club is seeking a Sous Chef to lead a section of the kitchen, ensuring consistent high‑quality meals for the clubs managed by Troon.

The role emphasizes cost control, adherence to recipes, sanitation, training, and collaboration with the Executive Chef to develop new concepts.

This is a full‑time, on‑site position with competitive pay of 75,000 to 85,000 USD annually.

Qualifications

• Associate's degree (AA) or 2–3 years of related experience.
• Food Safety and Sanitation Training.
• Ability to read and speak English.
• Knowledge of sanitation standards and applicable health codes.
• Pastry operations oversight experience.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Supervises and ensures production of consistently high quality food.
• Adheres to cost control procedures and uses standard recipes, inventories and food costing sheets.
• Monitors kitchen equipment maintenance daily.
• Maintains a quality sanitation program and proper food handling.
• Assists Executive Chef with ordering of food products.
• Assigns duties to associates for efficient operation.
• Maintains and evaluates existing food concepts and assists in new concept development.
• Supports budgeting objectives for the Food and Beverage Department.
• Ensures proper receiving, storage and rotations per health regulations.

Skills

English proficiency

Pastry experience

Education

Associate's degree (AA)

Job description

Castlewood Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Pay: $75,000 - $85,000

Key Responsibilities of the Sous Chef:

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training

Job Knowledge, Skills and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of accepted sanitation standards and applicable health codes.
• Background that includes hands‑on pastry experience or direct oversight of pastry operations, with the ability to lead, evaluate, and support a dedicated Pastry Chef.

Minimum Qualifications for the Sous Chef:

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:

• Food Safety and Sanitation Training
• Regular and reliable attendance.