Sous Chef

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

Job summary

Castlewood Country Club in Pleasanton, California is seeking a skilled Sous Chef to lead a busy kitchen team and uphold the club’s standard of excellence. You will oversee food preparation, ensure consistency, and collaborate with the Executive Chef on menus and pastry initiatives.

The role emphasizes cost control, sanitation, staff training, and timely food delivery while maintaining compliance with health codes.

Qualifications

• AA degree or 2-3 years of related kitchen experience.
• Food Safety and Sanitation Training completed.
• Experience leading pastry operations is preferred.

Responsibilities

• Oversees and manages food preparation for a specific kitchen area with high-quality output.
• Maintains cost control through recipes, inventories, and food costing records.
• Monitors kitchen equipment maintenance and sanitation programs daily.
• Supports Executive Chef with food ordering and menu concepts development.
• Trains staff and assigns duties to ensure efficient kitchen operation.

Skills

English fluency

Cost control

Team leadership

Education

AA degree

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.