Sous Chef
About The Position
The Sous Chef is a culinary leader responsible for supporting daily kitchen operations, team supervision and enforcement of culinary standards across all dining venues, banquet functions, golf tournament events, and special Club Events. Reporting directly to the Executive Chef, the Sous Chef serves as the secondary operational extension of the Executive Chef and is accountable for translating strategic direction, menu standards, financial targets, and quality expectations into consistent, high-level execution. This role requires strong leadership presence, disciplined operational oversight, and hands-on culinary support during prep and service while adhering to safety and sanitation policy. At The Villages, all team members are expected to work by the Guiding Principles and actively contribute to fostering a community grounded in respect, trust, and open communication, while delivering exceptional service, upholding integrity, promoting teamwork, and creating a positive and engaging experience for residents, partners, and colleagues.
Requirements
- Minimum of three (3) years of progressive culinary leadership experience
- Strong leadership and team development skills
- Excellent organizational, communication, and time-management abilities
- Proven ability to execute consistently under pressure
- Solid understanding of food costing, inventory management, and kitchen controls
- Ability to work collaboratively across departments
- Ability to stand and walk for extended periods
- Ability to lift, carry, and move items weighing up to 50 pounds
- Successful completion of a pre-employment drug screening and criminal background check is required
- Must maintain professional conduct and demonstrate the ability to work collaboratively in a team-oriented and stable work environment
- Possession of a valid California driver’s license is required and must be maintained throughout employment if driving on The Villages property
- High school diploma or equivalent
- ServSafe certification required or ability to obtain promptly
Nice To Haves
- Private club, upscale dining, or high-volume food service experience preferred
- Associate degree or certificate in Culinary Arts from an accredited culinary institution
- Equivalent combination of formal culinary training and progressive hands-on kitchen experience
Responsibilities
- Culinary Leadership & Operational Oversight Lead daily kitchen execution during assigned shifts, ensuring service readiness and adherence to established culinary standards
- Execute production plans developed by the Executive Chef, ensuring timely and organized prep completion
- Monitor station setup, mise en place, and service flow to maintain consistency and efficiency
- Enforce recipe adherence, portion control, plating standards, and food quality expectations
- Act as shift leader during service, addressing operational challenges in real time
- Support banquet and event execution through coordinated prep oversight and service supervision
- Team Supervision & Development Supervise culinary team members during assigned shifts and provide real-time direction and feedback
- Reinforce training standards and ensure proper station techniques and execution discipline
- Assist with onboarding and cross-training initiatives
- Identify performance concerns and communicate recommendations to the Executive Sous Chef
- Model professionalism, teamwork, and respectful communication within the kitchen
- Maintain labor deployment according to established staffing plans
- Demonstrate awareness of workplace safety practices and support organizational efforts to maintain a safe environment for staff, residents, and visitors
- Quality Assurance & Operational Discipline Conduct routine checks for food freshness, labeling, rotation (FIFO), and product organization
- Verify compliance with established prep lists and production timelines
- Ensure cleanliness, organization, and readiness of kitchen workspaces before, during, and after service
- Support documentation accuracy related to prep lists, recipes, and operational logs
- Safety, Sanitation & Equipment Care Enforce food safety standards and sanitation practices in accordance with local and state regulations and Club policies
- Monitor proper food handling, storage, and labeling procedures
- Maintain a clean and safe working environment during assigned shifts
- Ensure proper use of kitchen equipment and report maintenance concerns promptly
- Operational & Cost Support Support inventory rotation and proper storage practices
- Assist with portion control adherence to maintain food cost integrity
- Provide input regarding waste reduction opportunities and operational efficiency
- Support banquet prep coordination and service execution as assigned
- Collaborate with Front of House leadership during service to ensure smooth operational flow
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
