Sous Chef

American Golf Corporation•Pomona, CA

5d•Onsite

About The Position

American Golf is a trusted leader in golf hospitality, known for elevating the game and the communities around it. We bring deep expertise in golf operations and club culture, paired with a genuine commitment to creating welcoming, memorable experiences for every guest and member. Our teams take pride in course care, exceptional service, and thoughtful environments that invite people to play, connect, and feel at home. We believe golf is more than a sport, it’s a place where relationships grow, traditions thrive, and everyone is part of the community. Job Purpose The Sous Chef supports the Executive Chef and culinary leadership team in delivering exceptional food quality, consistent execution, and efficient kitchen operations. This role is hands-on and leadership-driven: overseeing daily production, training culinary staff, maintaining food safety standards, and ensuring every dish reflects American Golf’s commitment to excellence and hospitality.

Requirements

Prior Sous Chef or senior line cook experience in a high-volume or hospitality-driven kitchen preferred.
Strong leadership and communication skills.
Solid understanding of food safety practices and kitchen operations.
Ability to train and motivate teams.
Experience with inventory control, ordering, and cost awareness.
Passion for food quality, consistency, and guest satisfaction.
Ability to thrive in a fast-paced environment.
Ability to work flexible schedules including early mornings, evenings, weekends, and holidays.

Nice To Haves

Culinary degree or formal training preferred but not required.

Responsibilities

Assist the Executive Chef in managing day-to-day kitchen operations.
Lead and supervise culinary staff during service, ensuring speed, quality, and consistency.
Train, coach, and develop line cooks and prep staff.
Oversee food preparation, plating, and presentation standards.
Ensure compliance with all food safety, sanitation, and health regulations.
Monitor inventory levels, assist with ordering, and reduce waste through proper storage and rotation.
Support menu execution, specials, and seasonal offerings.
Enforce recipe adherence and portion control.
Maintain kitchen cleanliness, organization, and equipment readiness.
Participate in scheduling, shift coverage, and labor efficiency planning.
Step in for the Executive Chef when needed.
Collaborate with Front of House leadership to ensure smooth service flow.
Address quality concerns quickly and professionally.
Perform opening and closing kitchen duties as required.