Sous Chef

Hampton Golf•Jacksonville, FL

18d•Onsite

About The Position

Deerwood Country Club is seeking a talented and passionate Sous Chef to join their culinary team. This role reports directly to the Executive Chef and is ideal for an ambitious culinary professional looking to grow, embrace creativity, and advance their career. The ideal candidate is creative, detail-oriented, accountable, and a team player who enjoys mentoring others while continuously learning. Deerwood Country Club focuses on developing talent from within and supports professional growth through mentorship, education, and hands-on leadership. The club offers an exceptional experience with a championship golf course, practice facilities, tennis courts, aquatics, and multiple dining venues, all providing first-class service in an elegant and welcoming setting. The club's culture emphasizes teamwork, respect, and excellence, aiming to create a positive work environment where Team Members are valued, supported, and encouraged to grow while maintaining a healthy work-life balance.

Requirements

Five years of Sous Chef experience OR any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.
Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently.
Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping.
Able to sit for a sustained amount of time.

Responsibilities

Maintain and develop client relationships and client satisfaction for food preparation at one station of a food service operation (e.g., salads, soups).
Accountable for the execution of service quality by maintaining the highest level of delivery.
Promote and support workplace diversity initiatives.
Assist and support the head/executive chef.
Assist Executive Chef with employee training and cross-training.
Assist in the prep and execution of the Short Order Station, catering, hot food production, or cold food production.
Ensure quality of food, method of cooking, garnishing, recipe, and understanding the safe storage of food.
Continue professional relationships with vendors.
Help the executive chef select and train kitchen staff.
Assist with the planning of menus and meals.
Estimate food consumption to purchase the appropriate amount of ingredients for preparation and provide recipe standards for each meal.
Offer guidance to line cooks on the preparation, cooking, and presentation of different foods in the restaurant.
Ensure compliance with all federal, state, and local regulations as well as Hampton Golf policies and procedures (e.g., quality assurance, safety, operations, personnel).
Assist the executive chef in enforcement of health and safety standards in the kitchen.
Inspect and sign for orders received during shift to ensure product quality.
Ensure that kitchen, equipment, and storage facilities are sanitary, neat, and organized.
Probe potential problems and apprise manager of status on resolution of problems or issues, using appropriate resources when necessary.
Maintain, troubleshoot, and report any problems with kitchen equipment.
Ensure proper storage of walk-in refrigerator, freezer, and dry storage.
Lead by providing positive and constructive feedback to employees to reward, coach, correct, and motivate.
Establish a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards.
Establish operating standards, implement quality improvements, and communicate them to employees.
Help ensure customers are served efficiently and effectively.
Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts.
Establish and assign scheduling tasks.
Perform other duties as assigned.