CAVU Golf Club Sous Chef

The Sous Chef is a key member of the culinary leadership team and is responsible for supporting the Executive Chef in the daily management and execution of all culinary operations at CAVU Golf Club. This position provides direct leadership to the culinary team, oversees kitchen operations and service execution, and helps ensure consistently exceptional food quality and member experiences. The Sous Chef serves as the leader of the culinary operation in the Executive Chef's absence and is expected to demonstrate strong leadership, sound judgment, accountability, and a commitment to the Club's standards of excellence.

Responsibilities

Assist the Executive Chef with menu development, food preparation, presentation, and execution for à la carte dining, member events, and special functions; Ensure consistent food quality, presentation, portioning, and adherence to established culinary standards; Lead daily kitchen operations and service execution, including preparation, production, and coordination of culinary team members; Support themed dinners, wine events, tournaments, holiday programming, and other member dining experiences; Maintain awareness of member preferences and assist in continually improving the Club's culinary offerings; Directly supervise, schedule, train, coach, and develop culinary team members; Assign work, establish daily priorities, and ensure appropriate staffing and deployment throughout the kitchen; Monitor employee performance, provide ongoing feedback, and hold team members accountable to established standards; Participate in interviewing, hiring, performance evaluations, disciplinary actions, and other personnel decisions in partnership with the Executive Chef; Foster a professional, respectful, and team-oriented kitchen culture; Assume responsibility for the culinary operation and team in the Executive Chef's absence; Assist with food purchasing, inventory management, receiving, and product controls; Monitor food production and inventory levels to minimize waste and support established food cost objectives; Assist with managing culinary labor and scheduling in accordance with operational needs and budget expectations; Ensure compliance with all food safety, sanitation, health, and workplace safety requirements; Maintain a clean, organized, efficient, and professional kitchen environment; Identify operational opportunities and recommend improvements to the Executive Chef; Work closely with the Executive Chef and Food & Beverage leadership to ensure seamless execution of dining and member events; Communicate effectively with culinary and service teams before and during service; Support Club-wide initiatives and contribute positively to the Club's leadership culture; Demonstrate flexibility and leadership during high-volume periods, special events, and changing operational needs

Requirements

Minimum of three years of progressive culinary experience, including previous supervisory or management responsibility; Demonstrated ability to lead, develop, and hold culinary team members accountable; Strong knowledge of food preparation, kitchen operations, sanitation, and food safety standards; Understanding of food cost, inventory control, scheduling, and labor management; Strong organizational, communication, and problem-solving skills; Ability to lead effectively in a fast-paced, service-oriented environment

Nice to have

Experience in a private club, luxury resort, hotel, or upscale restaurant environment preferred; Culinary degree or equivalent professional culinary training preferred