Sous Chef - Beechmont Country Club

Troon; Cleveland (OH); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Healthcare benefits

401(k) with employer match

Paid time off

Job summary

Beechmont Country Club in Orange, OH, is seeking an experienced Sous Chef for a full-time, salaried role. You will work closely with the Director of Culinary in a fast-paced kitchen, ensuring exceptional food quality and presentation in a dining environment that blends casual and fine dining.

Eligible candidates have a strong background in professional cooking, food safety, and inventory control, with flexibility for day, night, and weekend shifts in a hospitality-driven setting.

Qualifications

• Knowledge of food safety and sanitation guidelines is required.
• Advanced understanding of professional cooking, equipment and knife handling.
• Ability to communicate well and professionally with others and promote a positive work environment.

Responsibilities

• Prepare food for large-scale catering events and ensure high quality portions.
• Follow recipes, control costs, and maintain proper food production charts and inventories.
• Coordinate with Director of Culinary and Sous Chefs on menu planning and kitchen procedures.

Skills

Food safety knowledge

Professional cooking

Communication

Work under pressure

Education

College/Technical certificate

Food Safety Certification preferred

Job description

Beechmont Country Club, located in Orange, OH, is pleased to announce an excellent career opportunity for a full-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 of Troon, you will contribute to a global leader in golf and community management.

COMPENSATION

$60,000.00 - $70,000.00 annually

POSITION SUMMARY

Beechmont Country Club is seeking an experienced and passionate Sous Chef to join our team in the fast-paced kitchen. The Sous Chef will work closely with the Director of Culinary. This position is a full-time salaried position and operates in a professional kitchen environment in Orange, Ohio.

SCHEDULE

• Day shift
• Holidays
• Night shift
• Weekend availability

PRIMARY RESPONSIBILITIES

• The Sous Chef should have solid knowledge of food and beverage and a proven track record of working in a professional kitchen
• Food prep for large scale catering events
• Take inventory of all items required for station set-up and determine those items that require preparation
• Responsible for ensuring that food that leaves the kitchen is of the highest quality. The Sous Chef will be responsible for ensuring that portions are correct, and the food is presented in an attractive manner
• 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
• Notifies Exec Sous Chef of expected shortages
• Work closely with the Director of Culinary and Sous Chefs on menu preparation and procedures
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
• Work from a production sheet provided by the Catering Director
• Ensure proper equipment operation/maintenance
• Attends culinary staff meetings and offers suggestions for improvements.
• Other tasks as assigned by the Director of Culinary

QUALIFICATIONS & EXPERIENCE

• Flexible schedule – must be able to work days, nights, weekends and holidays as needed. Be able to adjust to rapidly changing workflows.
• Knowledge of food safety and sanitation guidelines
• Ability to work in a standing position for long periods of time. Be able to reach, bend, stoop, and frequently lift 35 pounds and occasionally lift/move up to 50 pounds
• Maintain effective working relationship with kitchen management and dining and banquet service staff.
• Ability to communicate well and professionally with others and promote a positive work environment.
• Advanced understanding of professional cooking, equipment and knife handling skills.
• Ability to work calmly and effectively under pressure.

MINIMUM QUALIFICATIONS

• Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience.
• Food Safety and Sanitation Training Preferred.

CLUB RELATED RESPONSIBILITIES

• Represents themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents.
• Consistently complies with the rules and regulations stated in the Troon Associate Handbook

PHYSICAL SETTING

• Casual dining restaurant
• Fine dining restaurant

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.