Sous Chef

Carrollwood Country Club • Tampa, FL

15h

About The Position

The Sous Chef supports the Club’s daily culinary operations across à la carte and banquet services, preparing a wide range of menu items and helping ensure consistency, quality, and excellent presentation. The role includes creating daily and weekly specials, assisting with ingredient procurement and inventory, and maintaining food quality and safety standards. The position also offers opportunities to develop skills in food cost management, labor oversight, invoice tracking, and culinary facilities management while contributing to the Club’s dining program.

Requirements

• Proven culinary experience in a high-volume restaurant, banquet, or catering environment.
• Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations.
• Attention to detail and a strong focus on food quality, consistency, and presentation.
• Ability to remain organized, efficient, and professional in a fast-paced, high-pressure environment.
• Excellent communication skills and ability to collaborate effectively within a team.
• Reliable, focused, and adaptable, with a strong work ethic.
• Passion for continuous learning and professional growth, with an interest in developing management and leadership skills.
• Ability to stand, walk, bend, stoop, and reach for extended periods.
• Ability to lift, carry, push, or pull objects weighing up to 50 pounds.

Nice To Haves

• 1–2 years of leadership or supervisory experience in a high-volume or banquet kitchen.

Responsibilities

• Prepare menu items according to standardized recipes, presentation guidelines, and quality standards.
• Create and execute daily and weekly specials in collaboration with culinary leadership.
• Produce food for banquet and à la carte kitchens, ensuring appropriate timing, consistency, and presentation.
• Coordinate and time orders with other kitchen team members.
• Maintain food quality control and ensure only superior products are served to members and guests.
• Keep assigned work areas and equipment clean, organized, and sanitary in compliance with health and safety standards.
• Set up, maintain, and break down prep and line stations, including closing kitchen operations according to established procedures.
• Cover, label, date, and store reusable food items in accordance with food safety standards.
• Take inventory of station setup items and determine preparation needs.
• Requisition ingredients and supplies, and notify the Sous Chef or Executive Chef of anticipated shortages.
• Assist with procurement, vendor ordering, and inventory management.
• Learn and participate in food cost management, labor control, invoice coding and tracking, and cost-control initiatives.
• Assist with plans to reduce controllable costs while maintaining quality standards.
• Monitor kitchen equipment and prep areas and recommend maintenance, repair, and upkeep.
• Attend kitchen staff meetings and contribute ideas for improvement and operational innovation.
• Maintain regular attendance in accordance with Club scheduling needs.
• Maintain professional appearance and grooming standards, including uniform requirements.
• Comply with Club policies, safety standards, and operational regulations.
• Perform other duties as assigned by culinary leadership or management.

Benefits

• Daily employee meals.
• Golf privileges with reciprocal opportunities.
• Access to Oasis Advantage discounts and amenities.
• Yearly paid time off for full-time employees.
• Comprehensive insurance benefits for full-time employees, including health, dental, vision, and life insurance.

What This Job Offers

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