Sous Chef: Lead Banquets & Daily Specials

Carrollwood Country Club; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Daily employee meals

Golf privileges with reciprocal access

Oasis Advantage discounts and amenit

Yearly paid time off (full-time)

Comprehensive health, dental, vision,

Job summary

Carrollwood Country Club is seeking a skilled Sous Chef to lead high-volume kitchen operations in our club dining program, supporting both banquet and à la carte services. You will prepare diverse menu items, develop daily specials, and ensure consistent quality in a fast-paced environment.

The role emphasizes food cost management, labor oversight, and collaboration with culinary leadership to maintain the highest standards for our members and guests.

Qualifications

• Proven culinary experience in high-volume restaurant, banquet, or catering environments.
• 1–2 years of leadership or supervisory experience in a high-volume or banquet kitchen.
• Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations.
• Demonstrated attention to detail with a strong focus on food quality, consistency, and presentation.
• Ability to remain organized, efficient, and professional in a fast-paced, high-pressure environment.
• Excellent communication skills and the ability to collaborate effectively within a team setting.
• Reliable, focused, and adaptable with a strong work ethic.
• Passion for continuous learning and professional growth, with an interest in developing management and leadership skills.

Responsibilities

• Prepare menu items in accordance with standardized recipes, presentation guidelines, and quality standards.
• Create and execute daily and weekly specials in collaboration with culinary leadership.
• Execute food production in both banquet and à la carte kitchens with strong attention to timing, consistency, and presentation.
• Coordinate and time orders effectively with other kitchen team members to ensure seamless service.
• Maintain the highest standards of food quality control, ensuring only superior products are served to members and guests.
• Ensure all assigned work areas and equipment remain clean, organized, and sanitary at all times in compliance with health and safety standards.
• Set up, maintain, and properly break down prep and line stations, including closing kitchen operations according to established checklists and procedures.
• Properly cover, label, date, and store all reusable food items in accordance with food safety standards.
• Take inventory of items required for station setup and determine necessary preparation needs.
• Requisition ingredients and supplies as needed to produce menu items and notify the Sous Chef or Executive Chef of anticipated shortages.
• Assist with procurement, vendor ordering, and inventory management.
• Learn and participate in food cost management, labor control, invoice coding and tracking, and overall cost-control initiatives.
• Assist in executing plans to reduce controllable costs while maintaining quality standards.
• Monitor kitchen equipment and prep areas, making recommendations for maintenance, repair, and upkeep.
• Attend kitchen staff meetings and actively contribute ideas for improvement and operational innovation.
• Maintain regular attendance in accordance with Club scheduling needs.
• Maintain professional appearance and grooming standards, including adherence to uniform requirements.
• Comply at all times with Club policies, safety standards, and operational regulations.
• Perform other duties as assigned by culinary leadership or management.

Skills

Culinary leadership

High-volume kitchen

Communication

Food safety

Team collaboration

Job description

Carrollwood Country Club is seeking a skilled Sous Chef to lead high-volume kitchen operations in our club dining program, supporting both banquet and à la carte services. You will prepare diverse menu items, develop daily specials, and ensure consistent quality in a fast-paced environment.

The role emphasizes food cost management, labor oversight, and collaboration with culinary leadership to maintain the highest standards for our members and guests.