Sous Chef

Tournament Club Of Iowa; Polk City (IA); On-site; USD 40,000 - 60,000; Full time

Job summary

Tournament Club Of Iowa in Polk City, IA, is looking for a dedicated full-time Sous Chef to join their team. The Sous Chef will oversee kitchen operations, ensuring high-quality food preparation and presentation. Responsibilities include managing kitchen staff, maintaining food safety standards, assisting with menu planning and inventory management, and ensuring timely meal delivery during service hours. Candidates should exhibit creativity, maintain cost efficiency, and have relevant culinary experience.

Qualifications

• Proficiency in food preparation, menu planning, and flavor pairing.
• Experience in kitchen management, team leadership, and effective communication.
• Knowledge of food safety and sanitation regulations.
• Ability to manage inventory and monitor food costs.
• Culinary creativity and experience preparing diverse menus.

Responsibilities

• Assist in overseeing kitchen operations.
• Ensure high-quality food preparation and presentation.
• Manage kitchen staff and maintain food safety standards.
• Assist in menu planning and inventory management.
• Ensure timely meal delivery during service hours.

Skills

Food preparation

Menu planning

Kitchen management

Team leadership

Effective communication

Food safety regulations

Culinary creativity

Adaptability

Education

Culinary degree or equivalent

Job description

About the Club

Tournament Club Of Iowa, located in Polk City, IA, is an Arnold Palmer-designed golf course.

Role Description

We are seeking a dedicated full-time Sous Chef to join our team on-site at Tournament Club Of Iowa in Polk City, IA. The Sous Chef will assist in overseeing kitchen operations, ensuring high‑quality food preparation and presentation. Responsibilities include managing kitchen staff, maintaining food safety and sanitation standards, assisting in menu planning, inventory management, and ensuring timely meal delivery during service hours. The ideal candidate will exhibit creativity in menu execution while maintaining cost efficiency and upholding the culinary standards of our establishment.

Qualifications

• Proficiency in food preparation, menu planning, and flavor pairing
• Experience in kitchen management, team leadership, and effective communication
• Knowledge of food safety and sanitation regulations, with experience maintaining a clean kitchen environment
• Ability to manage inventory, monitor food costs, and ensure efficient use of resources
• Culinary creativity and experience preparing diverse menus for various events
• Culinary degree or equivalent professional training is preferred
• Proven experience in a similar role; experience in a fine dining or event catering environment is a plus
• Adaptability, problem‑solving skills, and the ability to work in a fast‑paced environment