Sous Chef

BallenIsles Country Club • Urbana, IL

19d • $58,000 - $60,000 • Onsite

About The Position

Atkins Golf Club in Urbana, Illinois, is hiring a full-time Sous Chef to assist the Chef du Cuisine with daily operations of its college sports bar and restaurant. The role supports food preparation, kitchen supervision, menu execution, inventory management, and standards for food quality, consistency, cleanliness, and safety. The Sous Chef is expected to be hands-on and effective in a fast-paced, team-oriented hospitality environment, including high-volume service during college sporting events, weekends, private parties, and other peak periods.

The position includes supervising and developing kitchen employees; coordinating preparation and service; assisting with menu development, purchasing, inventory, food-cost control, and administrative records; and ensuring compliance with food-safety requirements and company policies. The Sous Chef must be flexible to work evenings, weekends, holidays, and major sporting events. The salary range is $58,000–$60,000 per year, depending on experience.

Requirements

• Previous experience in a professional kitchen; experience in a high-volume restaurant, sports bar, hotel, banquet operation, or similar food-service environment is preferred.
• 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.
• Demonstrated ability to lead a team and maintain 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 kitchen; bend, reach, and perform repetitive food-preparation tasks; and safely operate standard commercial kitchen equipment.

Nice To Haves

• Previous supervisory or leadership experience.

Responsibilities

• Assist with daily kitchen operations, including food preparation, cooking, plating, and presentation.
• Ensure menu items meet established recipes, portion standards, and quality expectations.
• Supervise food preparation and service to ensure orders are completed accurately and on time.
• Assist with menu development, recipe testing, seasonal offerings, and daily specials.
• Monitor production levels and adjust preparation plans to anticipated business volume.
• Supervise, train, and develop cooks, prep cooks, dishwashers, and other kitchen personnel.
• Assign tasks, monitor performance, and assist with scheduling, shift assignments, and labor management.
• Communicate and coordinate with kitchen staff, management, servers, bartenders, and other departments.
• Prepare for and coordinate high-volume service during game days, weekends, private parties, and special events.
• Monitor ticket times and help resolve delays or service issues with front-of-house personnel.
• Assist with ordering, receiving, inspecting, and storing food and kitchen supplies.
• Monitor inventory, communicate purchasing needs, conduct inventory counts, track waste, and support food-cost management.
• Use FIFO rotation and proper date labeling; monitor portion sizes and food usage to minimize waste.
• Ensure compliance with health regulations, food-safety requirements, and company policies.
• Maintain food-handling, temperature-control, storage, cooling, reheating, sanitation, and personal-hygiene standards.
• Keep food-preparation areas, equipment, utensils, and storage areas clean and maintained; complete required logs and checklists.
• Assist with monitoring food and labor costs, waste, and kitchen performance, and follow applicable purchasing, receiving, inventory, and cash-handling procedures.
• Maintain production records and prep lists; recommend improvements to workflows, equipment use, staffing, and food production.
• Communicate equipment maintenance needs and operational concerns to management.
• Perform the role professionally and contribute to food quality, operational efficiency, employee development, and an exceptional guest experience.

Benefits

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

What This Job Offers

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