SOUS CHEF

BOCA WOODS COUNTRY CLUB ASSOCIATION INC•Boca Raton, FL

43d•Onsite

About The Position

The Sous Chef is a hands-on culinary leader who supports the Executive Chef and Executive Sous Chef in the daily operation of the culinary department at Boca Woods Country Club. This position leads assigned shifts, maintains exceptional food quality and presentation, and ensures production and service standards are consistently executed across à la carte dining, banquets, special events, and other club outlets.

Requirements

Minimum 3–5 years of progressive culinary experience, including supervisory or lead responsibilities; private club, upscale hotel, resort, or fine-dining experience preferred.
Strong proficiency in multiple culinary disciplines, including grill, sauté, roasting, garde manger, and foundational pastry techniques.
Demonstrated ability to lead, train, coach, and motivate a diverse culinary team.
Ability to maintain quality and standards in a high-volume, fast-paced environment while managing multiple priorities and changing service demands.
Strong eye for presentation, consistency, and detail with an interest in seasonal and member-focused cuisine.

Nice To Haves

Culinary degree or equivalent professional training preferred.
ServSafe Food Handler and/or Manager certification preferred.

Responsibilities

Assist in Culinary Leadership: Support the Executive Chef and Executive Sous Chef in directing daily culinary operations. Lead assigned shifts, set expectations, maintain accountability, and ensure the kitchen is staffed, organized, and prepared for service.
Maintain Food Quality & Execution: Maintain Boca Woods standards for flavor, temperature, presentation, portion control, consistency, and timing. Perform regular line, prep, buffet, and service checks and immediately address deficiencies.
Hands-On Cooking & Menu Development: Remain actively engaged in production and service while contributing to seasonal menus, daily specials, club events, buffets, and member dining experiences.
Production, Ordering & Inventory: Assist with production planning, ordering, receiving, inventory control, par management, product rotation, and storage standards while supporting food-cost objectives.
Sanitation, Safety & Organization: Maintain a clean, organized, safe, and professional kitchen. Ensure food-safety practices, sanitation standards, equipment procedures, and applicable regulations are consistently followed.
Team Development: Coach, teach, mentor, and develop cooks and prep staff. Reinforce standards, provide real-time feedback, recognize strong performance, and participate in performance management when appropriate.
Banquets & Special Events: Work with the culinary leadership team to execute weddings, tournaments, holiday events, private functions, and other high-volume events with strong organization, timing, communication, and attention to detail.
Cost Control & Stewardship: Support food and labor cost goals through accurate production, portion control, waste reduction, proper product utilization, and efficient deployment of labor.