SOUS CHEF-Brookside Country Club

Brookside Country Club; East Texas (PA); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Health insurance

401(k) retirement plan

Paid vacation time

Job summary

Brookside Country Club in East Texas seeks a motivated Sous Chef to join its culinary team. The ideal candidate will assist the Executive Chef, manage daily kitchen operations, and ensure exceptional food quality. The position requires flexibility to support events and a dedication to mentoring staff.

With competitive pay ($60,000–$70,000 annually) and benefits like health insurance and retirement plans, this role is perfect for a culinary professional looking to advance in a vibrant private club environment.

Qualifications

• Experience as a Sous Chef or similar culinary leadership role.
• Knowledge of food preparation and sanitation practices.
• Experience with banquet and high-volume service.

Responsibilities

• Assist Executive Chef with daily operations.
• Manage kitchen functions in the Chef's absence.
• Control food ordering and inventory management.
• Train and develop kitchen staff.
• Ensure food quality and safety compliance.
• Assist in planning and executing banquets and events.

Skills

Food preparation

Leadership

Sanitation practices

Kitchen management

Banquet service

Communication

Organization

Team motivation

Education

Culinary degree or equivalent experience

Job description

Sous Chef

Salary: $60,000–$70,000 annually. Benefits: Health Insurance, 401(k), Paid Vacation.

Position Overview

We are seeking an experienced, motivated, and hands‑on Sous Chef to join our culinary team at our busy private country club. Our operation serves lunch and dinner 6–7 days per week and hosts a full calendar of banquets, weddings, member events, and special functions throughout the year.

The ideal candidate is a strong leader who thrives in a fast‑paced environment, takes pride in mentoring staff, and is willing to work alongside the team to deliver exceptional food and service. This position requires flexibility and a commitment to supporting both daily à la carte operations and large‑scale events.

Expected hours average approximately 60 hours per week during the peak summer season and 40–50 hours per week during the remainder of the year.

Key Responsibilities

• Assist the Executive Chef with daily kitchen operations and overall management.
• Serve as Manager on Duty and oversee all kitchen functions when the Executive Chef is unavailable or on scheduled days off.
• Help manage food ordering, inventory, and vendor relationships to maintain proper stock levels and cost controls.
• Create and execute daily and weekly specials that align with club standards and seasonal offerings.
• Train, mentor, and develop kitchen staff to maintain consistency, efficiency, and a positive team culture.
• Ensure all food is prepared and presented according to established quality standards.
• Maintain compliance with all food safety, sanitation, and health regulations.
• Work on the hot‑line and other stations as needed to support service demands.
• Assist in the planning and execution of banquets, weddings, member events, and special functions.
• Foster teamwork, accountability, and professionalism throughout the kitchen.

Qualifications

• Previous experience as a Sous Chef or in a comparable culinary leadership role.
• Strong knowledge of food preparation, sanitation practices, and kitchen management.
• Experience with banquet and high-volume service preferred.
• Ability to lead, train, and motivate a diverse kitchen team.
• Excellent organizational and communication skills.
• Willingness to work evenings, weekends, holidays, and extended hours during the busy season.
• Culinary degree or equivalent professional experience preferred.

Compensation & Benefits

• Competitive salary of $60,000–$70,000 per year.
• Health insurance benefits.
• 401(k) retirement plan.
• Paid vacation time.
• Opportunity to grow within a well‑established private club environment.

We are looking for a dedicated culinary professional who is passionate about hospitality, leadership, and delivering exceptional dining experiences to our members and guests.