Sous Chef

BallenIsles Country Club•Millsboro, DE

20d•Onsite

About The Position

Plantation Lakes Golf and Country Club, located in Millsboro, DE, is pleased to announce an excellent career opportunity for a Full-Time Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management. We are seeking an experienced, dependable, and motivated Sous Chef to join our culinary leadership team. This position will assist with the daily operation of our restaurant kitchen while also playing an important role in banquets, private events, golf outings, special events, and other Food & Beverage operations throughout the club. The Sous Chef will work closely with the Executive Chef, Kitchen Manager, Food & Beverage Director, Banquet Director, and management team to ensure consistent food quality, efficient kitchen operations, and an exceptional experience for our members and guests.

Requirements

Previous culinary experience required; supervisory or Sous Chef experience preferred.
Experience in a high-volume restaurant, country club, hotel, banquet, catering, or event environment is strongly preferred.
Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
Ability to lead by example and work alongside the culinary team.
Strong communication, organization, and time-management skills.
Ability to manage multiple priorities in a fast-paced environment.
Must be dependable, professional, and team-oriented.
Must be available to work a flexible schedule, including nights, weekends, holidays, and special events.

Nice To Haves

We are looking for someone who understands that a successful culinary operation goes beyond the regular restaurant line.
Our Sous Chef must be comfortable transitioning between daily restaurant service and large-scale events while maintaining quality, organization, and communication.
The ideal candidate is a hands-on leader who takes pride in their kitchen, supports their team, communicates well with both culinary and front-of-house leadership, and is willing to jump in wherever needed to make the operation successful.

Responsibilities

Assist with the daily operation and leadership of the restaurant kitchen.
Support food preparation and execution for à la carte dining, banquets, weddings, golf outings, buffets, and special events.
Help supervise, train, coach, and develop culinary team members.
Assist with opening and closing kitchen procedures and ensure all required tasks are completed properly.
Work alongside the culinary team during high-volume service and events.
Maintain consistent food quality, presentation, portioning, and recipe standards.
Coordinate closely with the Banquet Director and Food & Beverage management team regarding upcoming events, menus, guest counts, timelines, dietary restrictions, and special requests.
Assist with banquet preparation, event execution, and kitchen scheduling to ensure events are properly staffed and prepared.
Maintain strong communication between the front-of-house, banquet, and culinary teams.
Assist with ordering, receiving, inventory management, product rotation, and proper food storage.
Monitor food usage, waste, portion control, and other areas that impact food cost.
Ensure proper sanitation, cleanliness, food safety, and health department standards are followed at all times.
Help maintain organization and cleanliness throughout the kitchen, walk-ins, storage areas, and culinary workspaces.
Assist with developing specials, banquet menus, seasonal offerings, and new menu items.
Help ensure equipment is properly maintained and immediately communicate maintenance or safety concerns.
Step into a leadership role when the Executive Chef or Kitchen Manager is unavailable.
Assist other areas of the Food & Beverage operation as needed to ensure successful restaurant service and events.