Sous Chef (Oasis)

MEDINAH COUNTRY CLUB • Medinah, IL

5d • $65,000 - $72,000 • Onsite

About The Position

The Sous Chef supports the daily culinary operations of The Oasis at Medinah Country Club, working closely with the Chef de Cuisine. The role contributes to menu development and helps lead the culinary team in a year-round dining operation whose menu, staffing, pace, and member experience change with the seasons. The Oasis operates at higher volume during peak season, May 1 through October 31, and at lower volume during the off-season, November 1 through April 30. Club events, holidays, golf tournaments, and leagues may affect business volume, hours, and operating flow.

The position involves developing seasonal menus, weekly specials, and themed dining experiences; training and supporting full-time and seasonal culinary staff; maintaining food quality and service standards; and supporting kitchen operations, inventory, purchasing, and cost controls. The Sous Chef collaborates with the Chef de Cuisine and Front of House leadership to provide a strong member experience, maintains safety and sanitation standards, and leads the kitchen in the Chef de Cuisine’s absence.

This is a full-time, year-round role reporting to the Chef de Cuisine – The Oasis. The salary range is $65,000–$72,000 annually. Availability to work evenings, weekends, holidays, and special events is required. Hours and days of operation may change based on the needs of the Club.

Requirements

• Approximately three to five years of progressive culinary experience.
• Strong knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Experience training, mentoring, and supporting culinary team members.
• Strong organizational, communication, and time-management skills.
• Understanding of food safety, sanitation, inventory management, and cost controls.
• Availability to work evenings, weekends, holidays, and special events.

Nice To Haves

• Experience in an upscale restaurant, private club, resort, or similar environment.
• Previous leadership experience as a Sous Chef, Senior Line Cook, or in a comparable position.
• Culinary degree or formal culinary training.

Responsibilities

• Collaborate on seasonal menus, rotating weekly specials, and themed dining experiences.
• Train, mentor, and support full-time and seasonal culinary team members while fostering a positive, collaborative kitchen culture.
• Maintain food quality, presentation, consistency, and execution during daily service.
• Support daily kitchen operations, inventory, purchasing, and food and labor cost controls.
• Work with the Chef de Cuisine and Front of House leadership to support seamless service and an exceptional member experience.
• Maintain kitchen safety, sanitation, food handling, and regulatory compliance standards.
• Provide leadership and direction when the Chef de Cuisine is absent.
• Adapt kitchen leadership and operations to seasonal changes in volume, staffing, hours, and Club business needs.

Benefits

• Medical, dental, and vision insurance for eligible team members.
• Generous paid time off.
• 401(k) with employer match.
• Uniforms provided.
• Employee meals.
• Opportunities to learn, grow, and develop a career within a large and dynamic hospitality operation.

What This Job Offers

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