Sous Chef (PH/Banquets)

Sharon Heights Golf & Country•Menlo Park, CA

1d•$90,000 - $95,000•Onsite

About The Position

Sharon Heights Golf and Country Club’s Pool House & Banquets Sous Chef supports the culinary team in delivering exceptional dining experiences for members and guests through consistent execution of high-quality pool house and banquet food service. This role assists in supervising day-to-day back of house operations, maintaining culinary standards, supporting team development, and ensuring successful operational execution across multiple outlets and events.

Requirements

High School Diploma or equivalent required
ServSafe Manager Certification or equivalent required
Food Handler Certification required
Minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte dining
Strong culinary technique
Excellent verbal and written communication skills
Organized, high attention to detail
Ability to multi-task and prioritize in a fast-paced environment
Motivated, able to work independently
Proficiency in inventory management, ordering, prep planning, team scheduling, and kitchen organization
Working knowledge of kitchen sanitation and food/food preparation safety
Ability to maintain professionalism in high-pressure environments

Nice To Haves

Culinary degree or formal culinary training preferred
Prior leadership and supervisory experience in a culinary operation strongly preferred
Spanish language skills strongly preferred but not required

Responsibilities

Assist in the daily supervision of culinary operations for poolhouse dining outlet and banquet events
Ensure food preparation and presentation aligns with established standards, recipes, and expectations
Support the Chef’s team in planning, organizing, and directing kitchen operations
Supervise effective opening and closing processes, actively managing kitchen operations through service
Supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback
Ensure consistent food quality, portioning, sanitation, and timing through service periods
Monitor food inventory levels and support ordering, receiving storage, organization, and inventory controls
Ensure compliance with all relevant health, safety, sanitation, and food handling regulations
Support development and implementation of rotating/seasonal menus, specials, recipe standards, etc.
Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management.
Foster a collaborative, professional, and hospitality-focused kitchen environment
Act as manager-on-duty within culinary operations in place of the Executive Sous Chef/Executive Chef/Sous Chef (ALC/Banquets)