Sous Chef

Troon • Urbana, IL

18d • Onsite

About The Position

Atkins Golf Club in Urbana, Illinois, is hiring a full-time Sous Chef. The Sous Chef assists the Chef du Cuisine with daily operations of the college sports bar and restaurant, including food preparation, kitchen supervision, menu execution, inventory management, and maintaining food quality, consistency, cleanliness, and safety. This hands-on role supports high-volume service during college sporting events, weekends, private parties, special events, and other peak periods, while ensuring excellent food and service for guests.

The role includes supervising and developing kitchen personnel; coordinating preparation, staffing, and service; supporting purchasing and cost controls; and ensuring compliance with food safety and sanitation requirements. The Sous Chef must be available for a flexible schedule that includes evenings, weekends, holidays, and major sporting events. Compensation is $58,000–$60,000 per year, depending on experience.

The position requires standing and walking for extended periods, lifting and carrying food supplies and equipment with or without reasonable accommodation, working in a hot kitchen, bending and reaching, performing repetitive food preparation tasks, and safely operating standard commercial kitchen equipment. The role is evaluated on food quality and presentation, cleanliness and food safety, service speed and accuracy, staff leadership and teamwork, cost and inventory management, event execution, communication, reliability, and overall operational performance.

Requirements

• Previous experience in a professional kitchen.
• Strong knowledge of cooking techniques, food preparation, kitchen organization, and food safety practices.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication, organizational, and problem-solving skills.
• Ability to lead a team and maintain high standards of accountability.
• Knowledge of inventory management, portion control, and food cost principles.
• Food handler certification as required by Illinois law.
• Illinois Food Service Sanitation Manager Certification required within 30 days of hire.
• Ability to work a flexible schedule, including nights, weekends, holidays, and major sporting events.
• Ability to stand and walk for extended periods; lift and carry food supplies and equipment with or without reasonable accommodation; work in a hot, fast-paced kitchen; bend and reach; perform repetitive food preparation tasks; and safely operate standard commercial kitchen equipment.

Nice To Haves

• Experience in a high-volume restaurant, sports bar, hotel, banquet operation, or similar food service environment.
• Previous supervisory or leadership experience.

Responsibilities

• Assist with the daily management of kitchen operations, including food preparation, cooking, plating, and presentation.
• Ensure menu items follow established recipes, portion standards, and quality expectations.
• Supervise food preparation and service to support timely, accurate orders and consistent food quality.
• Assist with menu development, recipe testing, seasonal offerings, and daily specials.
• Monitor food production and adjust preparation plans based on anticipated business volume.
• Maintain an organized, efficient, and professional kitchen environment.
• Supervise, train, and develop cooks, prep cooks, dishwashers, and other kitchen personnel.
• Assign daily tasks and monitor employee performance; assist with scheduling, shift assignments, and labor management.
• Communicate with kitchen staff, management, servers, bartenders, and other departments, and support a positive, team-oriented work environment.
• Prepare the kitchen and coordinate food preparation and staffing for sporting events, weekends, private parties, and special events.
• Monitor ticket times and work with front-of-house personnel to resolve delays and service issues.
• Assist with ordering, receiving, inspecting, and storing food and kitchen supplies; monitor inventory and communicate purchasing needs.
• Rotate products using FIFO procedures, ensure date labeling, assist with inventory counts and waste tracking, and support food cost management.
• Monitor portion sizes and food usage to reduce waste and meet cost targets.
• Ensure compliance with health department regulations, food safety requirements, and company policies.
• Maintain proper food handling, temperature control, storage, cooling, reheating, and sanitation procedures.
• Ensure preparation areas, equipment, utensils, and storage areas are clean and maintained; monitor staff hygiene and food safety practices.
• Complete temperature logs, cleaning checklists, production records, prep lists, and other operational records.
• Address unsafe food handling, sanitation concerns, and equipment issues; communicate maintenance needs to management.
• Assist management in monitoring food and labor costs, waste, and kitchen performance; follow purchasing, receiving, inventory, and applicable cash-handling procedures.
• Recommend improvements to kitchen workflows, equipment use, staffing, and food production.
• Perform additional duties as needed to meet operational needs and support food quality, efficiency, employee development, and guest experience.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for employees age 19 and older.
• Paid time off and leaves of absence, subject to applicable law, eligibility criteria, plan terms, and company policies.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed