Sous Chef

Rehoboth Beach Country Club; Rehoboth Beach (DE); On-site; USD 68,000 - 72,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with 4% company match

120 hours of paid time off

9 paid holidays

Club privileges, including golf, tenis

Free staff meal every shift

Professional development and careerAdv

Supportive and inclusive team

Job summary

Rehoboth Beach Country Club is seeking an experienced Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef oversees daily kitchen operations and delivers high-quality dining experiences for our members and guests.

This role supports à la carte dining, weddings, golf events, banquets, and special events, while helping lead, train, and develop a strong culinary team. Schedule varies by season; nights, weekends, and holidays required.

Qualifications

• 5+ years of progressive culinary experience with supervisory or leadership experience.
• Strong knowledge of food preparation, techniques, presentation, and kitchen operations.
• Experience working in both à la carte and banquet environments.
• Strong leadership, communication, and interpersonal skills.
• Ability to train, coach, and develop culinary team members.
• Willingness to learn and adapt to new responsibilities and culinary techniques.

Responsibilities

• Assist with day-to-day management of culinary operations, supervise staff, assign tasks, and maintain kitchen standards.
• Lead by example to promote a professional, respectful, and collaborative kitchen environment.
• Assist with training and developing culinary team members in cooking techniques, recipes, food safety, and kitchen procedures.
• Support the development and execution of à la carte, banquet, and special event menus.
• Contribute ideas for new dishes and improvements to existing menus.
• Oversee banquet culinary operations for weddings, golf outings, formal dinners, and other club events.
• Ensure dishes leaving the kitchen meet established standards for quality, flavor, presentation, and consistency.
• Coordinate with the Executive Chef, Event Manager, and Food & Beverage leadership to ensure smooth execution of events.
• Monitor food preparation and quality throughout service and events.
• Manage proper product preparation, storage, rotation, and inventory practices to minimize waste.
• Communicate clearly and professionally with culinary staff and other departments.
• Troubleshoot operational issues during service and communicate with management as needed.
• Maintain clean, organized, and safe kitchen and storage areas.
• Ensure culinary staff remain productive and prepared during slower periods.

Skills

Leadership

Staff supervision

Communication

Interpersonal skills

Problem-solving

Team training

Education

High school diploma or equivalent

Associate degree or formal culinary training

Job description

Description

Rehoboth Beach Country Club is seeking an experienced and talented Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef plays an important role in overseeing daily kitchen operations and delivering consistently high-quality dining experiences for our members and their guests.

This position offers the opportunity to contribute to à la carte dining, weddings, golf events, banquets, and special events, while also helping lead, train, and develop a strong culinary team.

Position: Sous Chef

Reports to: Executive Chef

Location: Rehoboth Beach Country Club | Rehoboth Beach, DE
Salary: $68,000–$72,000 annually

Schedule: varies by season and business volumes, nights, weekends and holidays are required

About Us

At RBCC, our employees are known as the Talon Tribe. We are a team of hospitality professionals who work together to create welcoming, memorable experiences for our members and guests.

Our culture is guided by five core values: Tribework Respect Integrity Innovation Inclusion

We value professionalism, teamwork, and taking pride in the work we do.

What You'll Do

The Sous Chef will support the Executive Chef in managing culinary operations and maintaining high standards for food quality, service, and team performance.

Responsibilities include:

• Assist with the day-to-day management of culinary operations, including supervising staff, assigning tasks, and maintaining kitchen standards.


• Lead by example and promote a professional, respectful, and collaborative kitchen environment.


• Assist with training and developing culinary team members in cooking techniques, recipes, food safety, and kitchen procedures.


• Support the development and execution of à la carte, banquet, and special event menus.


• Contribute ideas for new dishes and improvements to existing menus.


• Oversee banquet culinary operations for weddings, golf outings, formal dinners, and other club events.


• Ensure dishes leaving the kitchen meet established standards for quality, flavor, presentation, and consistency.


• Coordinate with the Executive Chef, Event Manager, and Food & Beverage leadership to ensure smooth execution of events.


• Monitor food preparation and quality throughout service and events.


• Manage proper product preparation, storage, rotation, and inventory practices to minimize waste.


• Communicate clearly and professionally with culinary staff and other departments.


• Troubleshoot operational issues during service and communicate with management as needed.


• Maintain clean, organized, and safe kitchen and storage areas.


• Ensure culinary staff remain productive and prepared during slower periods.

What We're Looking For

The successful candidate will be an experienced culinary professional who is comfortable leading a team and working in a fast-paced, high-volume environment.

Qualifications include:

• 5+ years of progressive culinary experience, with supervisory or leadership experience preferred.


• Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations.


• Experience working in both à la carte and banquet environments.


• Strong leadership, communication, and interpersonal skills.


• Ability to train, coach, and develop culinary team members.


• Strong organizational and problem-solving skills.


• Ability to manage multiple priorities and meet deadlines.


• Commitment to food quality, safety, sanitation, and consistency.


• Ability to remain flexible and solutions-oriented during busy service and special events.


• High school diploma or equivalent required; an associate degree or formal culinary training is preferred.


• Willingness to learn and adapt to new responsibilities and culinary techniques.

Our benefits include:

• Medical, dental, and vision insurance


• 401(k) with 4% company match


• 120 hours of paid time off


• 9 paid holidays


• Club privileges, including golf, tennis, and fitness center


• Free staff meal every shift


• Professional development and opportunities for advancement


• Supportive and inclusive team environment

Join the Talon Tribe

If you're an experienced culinary professional looking for a leadership opportunity in a well-established club environment, we invite you to apply.

At RBCC, you'll have the opportunity to contribute to our culinary program, develop your leadership skills, and be part of a team that takes pride in providing excellent hospitality to our members and guests.

We look forward to learning more about you.