Sous Chef

Qualifications

Position Summary

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, consistency, presentation, and service. This position provides leadership and supervision to culinary staff while maintaining high standards of sanitation, food safety, efficiency, and member satisfaction.

The Sous Chef plays an essential role in supporting à la carte dining, banquets, special events, and other food and beverage operations throughout Rock Barn Country Club & Spa.

Essential Duties and Responsibilities

Culinary Operations

• Assist the Executive Chef in planning, organizing, and directing daily kitchen operations.

• Oversee food preparation, cooking, and presentation to ensure consistent quality and adherence to established standards.

• Support à la carte dining, banquet functions, private events, and special dining experiences.

• Ensure food is prepared and served accurately, efficiently, and in a timely manner.

• Assist with menu development, daily specials, and seasonal offerings.

• Maintain consistency in recipes, portion sizes, and presentation.

Kitchen Leadership and Supervision

• Supervise, train, coach, and motivate culinary team members.

• Assist with employee scheduling and daily work assignments.

• Promote teamwork, professionalism, accountability, and a positive work environment.

• Provide guidance and hands-on assistance during peak service periods.

• Assist the Executive Chef with employee performance evaluations and addressing performance concerns.

• Assume responsibility for kitchen operations in the Executive Chef's absence.

Food Safety and Sanitation

• Ensure compliance with all applicable food safety, sanitation, and health department regulations.

• Monitor proper food storage, labeling, rotation, and temperature controls.

• Maintain clean, organized, and safe kitchen work areas.

• Ensure proper handling and maintenance of kitchen equipment.

• Identify and address potential safety hazards.

Inventory and Cost Control

• Assist with ordering, receiving, and inventory management.

• Monitor food waste and implement practices to improve efficiency.

• Support food cost management through portion control, proper storage, and responsible use of ingredients.

• Assist with maintaining appropriate inventory levels to meet operational demands.

Member and Guest Satisfaction

• Maintain high standards of food quality and presentation.

• Respond professionally to special dietary requests and member preferences.

• Collaborate with Food & Beverage management to ensure seamless service.

• Address food quality concerns promptly and professionally.

Qualifications

• Previous culinary experience in a supervisory or leadership position required.

• Experience in country clubs, resorts, hotels, or upscale dining establishments preferred.

• Strong knowledge of culinary techniques, food preparation, and kitchen operations.

• Experience with banquet and high-volume food service operations preferred.

• Knowledge of food safety and sanitation requirements.

• Strong leadership, communication, and organizational skills.

• Ability to work effectively in a fast-paced environment.

• Culinary degree or equivalent professional experience preferred.

• ServSafe certification preferred.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to lift and carry up to 50 pounds.

• Ability to work in environments with varying temperatures, including hot kitchens and refrigerated storage areas.

• Ability to bend, reach, and perform repetitive movements associated with food preparation.

Work Schedule

Must be available to work a flexible schedule, including evenings, weekends, holidays, and special events, based on operational needs.

Additional Responsibilities

Perform other duties as assigned by the Executive Chef or management.