Sous Chef

Rehoboth Beach Country Club•Rehoboth Beach, DE

49d•Onsite

About The Position

Rehoboth Beach Country Club is seeking an experienced and talented Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef plays an important role in overseeing daily kitchen operations and delivering consistently high-quality dining experiences for our members and their guests. This position offers the opportunity to contribute to à la carte dining, weddings, golf events, banquets, and special events, while also helping lead, train, and develop a strong culinary team.

Requirements

5+ years of progressive culinary experience, with supervisory or leadership experience preferred.
Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations.
Experience working in both à la carte and banquet environments.
Strong leadership, communication, and interpersonal skills.
Ability to train, coach, and develop culinary team members.
Strong organizational and problem-solving skills.
Ability to manage multiple priorities and meet deadlines.
Commitment to food quality, safety, sanitation, and consistency.
Ability to remain flexible and solutions-oriented during busy service and special events.
High school diploma or equivalent required.
Willingness to learn and adapt to new responsibilities and culinary techniques.

Nice To Haves

an associate degree or formal culinary training is preferred.

Responsibilities

Assist with the day-to-day management of culinary operations, including supervising staff, assigning tasks, and maintaining kitchen standards.
Lead by example and promote a professional, respectful, and collaborative kitchen environment.
Assist with training and developing culinary team members in cooking techniques, recipes, food safety, and kitchen procedures.
Support the development and execution of à la carte, banquet, and special event menus.
Contribute ideas for new dishes and improvements to existing menus.
Oversee banquet culinary operations for weddings, golf outings, formal dinners, and other club events.
Ensure dishes leaving the kitchen meet established standards for quality, flavor, presentation, and consistency.
Coordinate with the Executive Chef, Event Manager, and Food & Beverage leadership to ensure smooth execution of events.
Monitor food preparation and quality throughout service and events.
Manage proper product preparation, storage, rotation, and inventory practices to minimize waste.
Communicate clearly and professionally with culinary staff and other departments.
Troubleshoot operational issues during service and communicate with management as needed.
Maintain clean, organized, and safe kitchen and storage areas.
Ensure culinary staff remain productive and prepared during slower periods.