AM Sous Chef

Bald Head Island Club•Bald Head Island Club, NC

2d•Onsite

About The Position

The AM Sous Chef at the Clubhouse at the Bald Head Island Club plays a key leadership role in delivering an exceptional culinary experience for our members. This position partners closely with the Executive Chef and fellow Sous Chefs to maintain the highest culinary standards, ensure seamless morning operations, and lead the kitchen team in producing refined, high-quality cuisine that reflects the Club’s commitment to excellence.

Requirements

Proven experience in kitchen operations, preferably in a private club, resort, or fine dining environment
Prior leadership or supervisory experience preferred
Strong knowledge of food safety, sanitation standards, and inventory procedures
Excellent organizational and time-management skills
Ability to communicate clearly and professionally
Positive attitude and strong work ethic
Proficiency in Microsoft Office Suite and POS systems
High School Diploma or GED required

Nice To Haves

Culinary degree preferred

Responsibilities

Assist in overseeing daily morning culinary operations at the Clubhouse, ensuring preparedness for breakfast and lunch service
Receive and inspect deliveries, confirming accuracy and proper storage of all products according to HACCP standards
Maintain organization and cleanliness of all refrigeration, dry storage, and prep areas
Lead and work the line during service, producing exceptional dishes aligned with Bald Head Island Club standards
Conduct routine line checks to ensure quality, consistency, and presentation standards are upheld
Ensure strict adherence to federal, state, and local health and safety regulations
Maintain kitchen sanitation and enforce compliance with all health codes
Coach and mentor culinary team members on recipes, technique, timing, and kitchen protocol
Monitor ticket times to ensure an elevated and efficient member dining experience
Complete all required opening, closing, and side work duties, including properly documenting and submitting daily checklists
Assist with purchasing, inventory control, receiving, costing, and waste reduction to support food cost goals
Contribute to menu development and daily features as directed
Demonstrate strong organizational skills and attention to detail in a fast-paced environment
Promote a positive, team-oriented culture that inspires accountability and excellence
Maintain required certifications and commit to ongoing professional development