Executive Sous Chef

Western Hills Country Club is a prestigious private club located in Cincinnati, Ohio, renowned for its outstanding golf courses and exceptional social amenities. Established with a commitment to service excellence, the club offers an exclusive and fun environment where members and their families can enjoy superior recreational and dining experiences. Members benefit from full-service indoor and outdoor dining, catering, banquets, and a variety of creative social events designed to foster community and enhance member satisfaction. The club prides itself on delivering quality and excellence, creating a welcoming and comfortable atmosphere often described as a home away from home. This environment is supported by a diverse and dedicated team whose shared goal is to exceed the unique needs and expectations of every member. The club embraces a family-like culture that values every member's voice, encouraging collaboration and a sense of belonging within the team.

The role of Sous Chef/Kitchen Manager at Western Hills Country Club involves supporting the Executive Chef in managing all culinary operations to ensure the delivery of exceptional food quality and service. This full-time position based in Cincinnati, Ohio, demands a flexible schedule, including evenings, weekends, and holidays. The successful candidate will be passionate about culinary arts and food and beverage operations, demonstrating strong leadership skills and the ability to communicate effectively with a diverse team. This role is fundamental in inspiring and mentoring kitchen staff while consistently striving to enhance the member dining experience through creative menu development and meticulous food preparation. The Sous Chef/Kitchen Manager will oversee the culinary staff and the Snack Shack, taking responsibility for daily kitchen operations, staff training, safety compliance, food quality control, inventory management, and administrative duties. Offering a competitive salary range of $64,000 to $70,000 annually depending on experience, this position requires a seasoned culinary professional with at least 3-5 years experience in a cooking or kitchen management role, preferably holding culinary arts education and relevant certifications. The role also demands knowledge of kitchen equipment, food safety standards, budget management, and a commitment to enforcing club policies while fostering a professional and supportive kitchen environment.