Sous Chef

Troon; Urbana (IL); On-site; USD 58,000 - 60,000; Full time

Benefits offered by this job

Healthcare Benefits

Retirement Benefits

Paid Time Off

Job summary

The Sous Chef at Atkins Golf Club in Urbana, IL supports the Chef du Cuisine in a high-volume college sports bar and restaurant, driving food quality, consistency, and safety. This full-time role requires hands-on leadership during peak events, with responsibility for menu execution, inventory, and staff development.

Candidates should have supervisory experience, strong kitchen knowledge, and the ability to manage multiple priorities in a fast-paced environment, including evenings and weekends,

Qualifications

• Supervisory or leadership experience preferred.
• Strong knowledge of cooking techniques, food preparation, kitchen organization and safety.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication, organizational and problem-solving skills.
• Lead a team with high standards of accountability.
• Inventory, portion control and food cost principles awareness.
• Illinois food handler certification and SAFMAN certification within 30 days.

Responsibilities

• Assist with daily kitchen operations including prep, cooking, plating and presentation.
• Ensure menu items meet recipes, portions, quality and standards.
• Supervise food prep and service for timely order completion.
• Assist with menu development, recipe testing, and specials.
• Monitor inventory, purchasing needs and FIFO practices.
• Train and develop cooks and kitchen staff; schedule shifts.
• Maintain sanitation and food safety compliance; hygiene oversight.
• Communicate with front-of-house to manage peak service and events.

Skills

Leadership

Team management

High-volume kitchen

Culinary knowledge

Food safety

Communication

Problem solving

Inventory control

Flexible scheduling

Labor management

Job description

Atkins Golf Club, located in Urbana, IL, is pleased to announce an excellent career opportunity for aFull-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 ofTroon, you will contribute to a global leader in golf and community management.

Salary Range: $58,000 to $60,000 per year (depending on experience)

Position Summary

The Sous Chef assists the Chef du Cuisine in overseeing the daily operations of our college sports bar and restaurant. This position plays a key role in food preparation, kitchen supervision, menu execution, inventory management, and maintaining the highest standards of food quality, consistency, cleanliness, and safety.

The ideal candidate is a hands-on culinary professional who thrives in a fast-paced, team-oriented environment. The Sous Chef must be comfortable managing high-volume service during college sporting events, weekends, special events, and other peak business periods while ensuring guests receive excellent food and service.

Essential Duties and Responsibilities

Kitchen Operations & Food Quality

• Assist with the daily management of all kitchen operations, including preparation, cooking, plating, and food presentation.
• Ensure all menu items are prepared according to established recipes, portion standards, and quality expectations.
• Maintain consistency in food quality, taste, temperature, appearance, and presentation.
• Supervise food preparation and service to ensure timely and accurate completion of orders.
• Assist with menu development, recipe testing, seasonal offerings, and daily specials.
• Monitor food production levels and adjust preparation plans based on anticipated business volume.
• Maintain an organized, efficient, and professional kitchen environment.
• Supervise, train, and develop cooks, prep cooks, dishwashers, and other kitchen personnel.
• Assign daily tasks and monitor employee performance to ensure operational standards are met.
• Assist with employee scheduling, shift assignments, and labor management.
• Lead by example by demonstrating professionalism, accountability, teamwork, and a strong work ethic.
• Communicate effectively with kitchen staff, management, servers, bartenders, and other departments.
• Help foster a positive work environment that emphasizes teamwork, respect, and guest satisfaction.
• Assist with onboarding and ongoing training of new employees.

High-Volume & Game-Day Service

• Prepare the kitchen for peak business periods, including college sporting events, game days, weekends, private parties, and special events.
• Coordinate food preparation and staffing levels to accommodate fluctuations in customer volume.
• Maintain speed, accuracy, and quality during periods of heavy demand.
• Monitor ticket times and communicate with front-of-house personnel to resolve delays and service issues.
• Ensure adequate preparation of high-demand menu items before anticipated rush periods.
• Remain flexible with scheduling requirements, including evenings, weekends, holidays, and major sporting events.
• Assist with ordering, receiving, inspecting, and storing food and kitchen supplies.
• Monitor inventory levels and communicate purchasing needs to management.
• Rotate products using FIFO (first in, first out) procedures and ensure proper date labeling.
• Assist with inventory counts, waste tracking, and food cost management.
• Monitor portion sizes and food usage to minimize waste and maintain established cost targets.
• Identify opportunities to improve efficiency and control operating expenses without compromising quality.

Sanitation & Food Safety

• Ensure compliance with applicable health department regulations, food safety requirements, and company policies.
• Maintain proper food handling, temperature control, storage, cooling, reheating, and sanitation procedures.
• Ensure all food preparation areas, equipment, utensils, and storage areas are clean and properly maintained.
• Monitor employee compliance with personal hygiene and food safety standards.
• Complete required temperature logs, cleaning checklists, and other operational records.
• Immediately address unsafe food handling practices, sanitation concerns, and equipment issues.Assist management in monitoring food costs, labor costs, waste, and overall kitchen performance.
• Follow established purchasing, receiving, inventory, and cash-handling procedures when applicable.
• Help maintain accurate production records, prep lists, and kitchen checklists.
• Recommend improvements to kitchen workflows, equipment use, staffing, and food production.
• Communicate equipment maintenance needs and operational concerns to management.

Qualifications

• Previous experience in a professional kitchen, preferably in a high-volume restaurant, sports bar, hotel, banquet operation, or similar food service environment.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of cooking techniques, food preparation, kitchen organization, and food safety practices.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication, organizational, and problem-solving skills.
• Demonstrated ability to lead a team and maintain high standards of accountability.
• Knowledge of inventory management, portion control, and food cost principles.
• Food handler certification as required by Illinois law; Illinois Food Service Sanitation Manager Certification required within 30 days of hire.
• Ability to work a flexible schedule, including nights, weekends, holidays, and major sporting events.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry food supplies and equipment, with or without reasonable accommodation.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to bend, reach, and perform repetitive food preparation tasks.
• Ability to safely operate standard commercial kitchen equipment.

Performance Expectations

The Sous Chef will be evaluated based on the following areas:

• Food quality, consistency, and presentation.
• Kitchen cleanliness and compliance with food safety standards.
• Ticket times, order accuracy, and service efficiency.
• Employee training, leadership, and teamwork.
• Food cost management, inventory accuracy, and waste reduction.
• Preparation and execution of game-day and special-event service.
• Communication, reliability, professionalism, and overall operational performance.

Additional Responsibilities

This job description is intended to describe the general nature and level of work performed by the Sous Chef. Duties and responsibilities may be adjusted as necessary to meet the operational needs of the business.

The Sous Chef is expected to perform all responsibilities in a professional manner and contribute to an environment focused on food quality, operational efficiency, employee development, and an exceptional guest experience.

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)
• Time Off - Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria

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 .

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.