Junior Sous Chef

THE GOLF CLUB OF GA•Roswell, GA

2d•Onsite

About The Position

The Junior Sous Chef plays a critical role supporting the back of the house leadership team, bridging the gap between line execution and kitchen management. Responsibilities include overseeing daily food production across multiple outlets (fine dining, casual member grills, banquets, and private events), maintaining uncompromising quality and sanitation standards, and stepping in to lead the kitchen in the absence of senior culinary leadership. This position requires a hands-on leader with strong technical skills, a passion for member satisfaction, and the ability to mentor and develop line staff.

Requirements

Minimum of 2 to 3 years of progressive culinary experience in a high volume, upscale resort, or private country club setting.
Prior experience supervising or leading line stations.
High school diploma or equivalent required.
ServSafe food safety Manager certification (or equivalent) required or must be obtained within 90 days of hire.
Comprehensive knowledge of classical and modern cooking techniques (sauté, grill, braise, stock/sauce making, butchery).
Exceptional organizational and time management skills with the ability to multitask in a high-pressure environment.
Professional demeanor with a strong customer service mindset tailored to private clubs.
Clear verbal and written communication skills.

Responsibilities

Supervise Daily Prep & Service: Oversee all kitchen mise en place, line setups, and active service execution across member dining areas and private function spaces.
Quality & Presentation Control: Ensure that all food items are prepared cooked, garnished, and presented according to the strict recipes and visual standards set by the Executive Chef.
Expediting: Effectively expedite food orders during peak service hours to guarantee smooth communication between the kitchen and front of house service staff.
Kitchen Leadership: Act as shift leader or step in to manage kitchen operations fully during the absence of the Senior culinary leadership.
Team Development: Train, mentor and coach line cooks, prep cooks, and dishwashers, ensuring proper culinary techniques and kitchen fundamentals.
Accountability: Hold staff accountable for department rules and standard operating procedures.
Line up & Communication: Participate in pre-shift meetings (line-ups) with dining room managers and staff to discuss specials, 86 list, and member preferences.
Receiving & Storage: Inspect deliveries of meat, seafoods, produce, and dry goods for quality, quantity and correct pricing. Ensure proper FIFO (first in first out) rotation and walk in cooler organization.
Inventory Management: Assist senior leadership with periodic physical inventory counts, tracking raw costs, and minimizing food waste.
Waste Reduction: Monitor excess food items and coordinate with culinary team to create daily member specials that maintain target food costs.
HACCP & Health Codes: Maintain a sanitary and pristine work area.
Equipment Maintenance: Monitor kitchen equipment functionality, report maintenance needs promptly, and enforce end of shift cleaning closing protocols.
Safety Protocols: Ensure all club and OSHA guidelines are followed by kitchen personnel.

Benefits

Industry-leading pay – Starting at $25 per hour, based on experience, with the opportunity for advancement into a salaried position.
Earn $1,000 bonus after successfully completing your first 90-day performance review
Annual bonuses
Health insurance (health, dental, and vision)
401(k) plan
Paid vacation time
Complimentary employee lunch
Golf and fishing privileges
Excellent working hours
Discounted Club merchandise
Positive and safe work environment
Synergistic team culture