Sous Chef

Troon Golf, L.L.C • Broussard, LA

71d

About The Position

Le Triomphe Golf & Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. The Sous Chef is a key member of the culinary leadership team, supporting the Executive Chef in overseeing daily kitchen operations at the club. This role involves supervising food preparation and execution across all dining outlets, including à la carte service, banquets, special events, and member functions. The Sous Chef ensures the highest standards of food quality, presentation, and consistency while maintaining kitchen cleanliness, staff training, and safety compliance. A strong emphasis is placed on teamwork, leadership, creativity, and the ability to deliver an exceptional dining experience to members and guests.

Requirements

• Associate's degree (AA); or two to three years of related experience and/or training.
• Food Safety and Sanitation Training.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts.
• Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates.
• Addresses complaints and resolves problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

What This Job Offers

• Job Type: Full-time
• Industry: Amusement, Gambling, and Recreation Industries
• Education Level: Associate degree