Sous Chef

Heritage Golf Group; Zion Crossroads (VA); On-site; USD 45,000 - 65,000; Full time

Job summary

Spring Creek Golf Club in Virginia is seeking an experienced Sous Chef to join the culinary team and support the Executive Chef in daily kitchen operations.

You will oversee menu item production, supervise cooks, maintain quality and presentation, and help manage food safety, inventory, and labor costs while leading the team during the Executive Chef's absence.

Qualifications

• Previous professional culinary experience required; supervisory or Sous Chef experience preferred.
• Strong knowledge of food preparation, kitchen operations, and sanitation standards.
• Ability to lead and motivate a culinary team.
• Strong organizational and time-management skills.
• Ability to work evenings, weekends, and holidays based on business needs.

Responsibilities

• Assist the Executive Chef with daily kitchen operations and culinary production.
• Prepare and oversee the preparation of high-quality menu items according to established standards.
• Supervise and support cooks and other culinary team members during service.
• Help maintain consistency in food quality, portioning, presentation, and timing.
• Assist with training and developing culinary staff.
• Support banquet, tournament, member event, and special-event food production.
• Monitor food inventory and assist with ordering, receiving, and proper storage.
• Help minimize waste and maintain appropriate food and labor cost controls.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Maintain a clean, organized, and professional kitchen environment.
• Assume kitchen leadership responsibilities in the Executive Chef's absence.

Skills

Leadership

Food preparation

Sanitation standards

Team supervision

Time management

Fast-paced environment

Job description

Spring Creek Golf Club is seeking an experienced and motivated Sous Chef to join our culinary team. Working closely with the Executive Chef, the Sous Chef will help oversee daily kitchen operations, maintain high standards for food quality and presentation, and provide leadership to the culinary team.

Essential Duties & Responsibilities

• Assist the Executive Chef with daily kitchen operations and culinary production.
• Prepare and oversee the preparation of high-quality menu items according to established standards.
• Supervise and support cooks and other culinary team members during service.
• Help maintain consistency in food quality, portioning, presentation, and timing.
• Assist with training and developing culinary staff.
• Support banquet, tournament, member event, and special-event food production.
• Monitor food inventory and assist with ordering, receiving, and proper storage.
• Help minimize waste and maintain appropriate food and labor cost controls.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Maintain a clean, organized, and professional kitchen environment.
• Assume kitchen leadership responsibilities in the Executive Chef's absence.

Qualifications

• Previous professional culinary experience required; supervisory or Sous Chef experience preferred.
• Strong knowledge of food preparation, kitchen operations, and sanitation standards.
• Ability to lead and motivate a culinary team.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment.
• Availability to work evenings, weekends, and holidays based on business needs.