Sous Chef

Arcis Golf•Medina, OH

24d•Onsite

About The Position

Weymouth Country Club is seeking an energetic, organized, and passionate Sous Chef to help lead our culinary team in delivering exceptional dining experiences for our members and guests. The Sous Chef serves as the Executive Chef's second-in-command, overseeing daily kitchen operations while maintaining the highest standards of food quality, consistency, cleanliness, and hospitality. This leadership position plays a vital role in supporting our diverse food and beverage operation, including à la carte dining, golf events, weddings, member tournaments, banquets, pool operations, holiday buffets, and special club events.

Requirements

Minimum 3-5 years of progressive culinary leadership experience.
Previous Sous Chef experience preferred.
Experience in a private club, resort, hotel, or upscale restaurant preferred.
Strong knowledge of banquet and à la carte production.
Excellent organizational and communication skills.
Ability to lead in a fast-paced, high-volume environment.
Strong knife skills and culinary fundamentals.
Current ServSafe Food Protection Manager Certification (or ability to obtain).

Nice To Haves

Scratch cooking experience
Menu development
Banquet production
High-volume event execution
Cost control and purchasing
Inventory management
Staff training and development
Knowledge of Microsoft Office and restaurant POS systems

Responsibilities

Assist the Executive Chef with all daily culinary operations.
Lead kitchen operations in the Executive Chef's absence.
Supervise, coach, train, and develop line cooks, prep cooks, banquet cooks, and dishwashing staff.
Foster a positive, respectful, team-oriented work environment.
Maintain high culinary standards and ensure consistent execution of recipes and presentations.
Prepare and oversee production for lunch, dinner, banquets, golf events, and specialty functions.
Ensure every plate leaving the kitchen meets Weymouth Country Club's standards for quality and presentation.
Maintain consistency in recipes, portion control, and plating.
Assist in developing seasonal menus and daily specials.
Participate in menu tastings and new menu development.
Maintain a member-first service philosophy.
Respond quickly and professionally to member requests and dietary accommodations.
Work closely with front-of-house leadership to ensure seamless service.
Assist with interactive culinary events and chef demonstrations when appropriate.
Coordinate daily production schedules.
Assist with inventory management and ordering.
Ensure proper product rotation using FIFO methods.
Monitor food waste and assist in achieving targeted food cost goals.
Verify product quality upon delivery.
Assist in planning and executing weddings, tournaments, galas, business meetings, holiday events, and club functions.
Ensure banquet production timelines are met.
Work collaboratively with the Events Team to exceed member expectations.
Ensure compliance with all local health department regulations.
Maintain ServSafe standards throughout the kitchen.
Monitor cleanliness and organization of all kitchen areas.
Ensure proper food temperatures and safe food handling procedures.
Promote a culture of safety and cleanliness.
Support labor scheduling to maximize productivity.
Monitor food cost, waste, and purchasing.
Assist with monthly inventory.
Help achieve departmental budget goals.