Sous Chef

The Country Club of Virginia is one of America’s oldest and most prestigious private, member-owned clubs. Established in 1908 and located in Richmond, Virginia, CCV has solidified its reputation as a premier full-service country club, currently ranked #7 on the Platinum Clubs of America list out of thousands of clubs nationwide. This esteemed club boasts a vast 1,111-acre campus with two exquisite clubhouses situated seven miles apart, offering members an array of world-class amenities. These include 54 holes of championship golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot state-of-the-art fitness complex, five pools, five diverse dining outlets, three snack bars, and special event venues. Serving a robust membership base of over 8,000 individuals, CCV operates with an impressive team of more than 800 staff members during peak seasons and handles an operating budget exceeding $51 million.

The Country Club of Virginia prides itself on maintaining a strong and stable financial foundation coupled with prudent fiscal policies. Capital reserves are dedicated to the continuous reinvestment in and expansion of its outstanding facilities, ensuring the club consistently meets the highest standards of excellence. The club’s commitment to superior food and beverage operations is unwavering, supported by an accomplished culinary team led by Executive Chef Andrew Haapala, a distinguished chef renowned for his leadership and mentorship within the culinary community.

The Sous Chef position at CCV presents an exciting opportunity for passionate culinarians aspiring to advance their careers in one of the finest private clubs in the United States. This role entails responsibility for the daily operations of one of the six kitchens at the club and requires close collaboration with the Chef de Cuisine, assisting with managerial and leadership duties. The Sous Chef plays a critical role in guiding the culinary team, supporting the creation of innovative menus, and ensuring the achievement of food and labor cost goals. A hands-on approach to leadership combined with strong administrative capabilities, including proficiency with Microsoft Office, is essential for success in this dynamic environment.

Ideal candidates will bring a proven track record of providing clear direction and fostering teamwork within busy culinary settings. Experience exceeding two years in high-volume banquet and a la carte kitchens is highly desirable, reflecting an ability to manage complex culinary operations efficiently. This role is well-suited for an individual with a passion for culinary excellence, strong leadership skills, and the drive to contribute to a top-tier country club’s award-winning food and beverage services.

Compensation for the Sous Chef role is competitive and commensurate with experience, with generous benefits including a 401(k) retirement plan featuring employer contributions and matching, comprehensive medical, dental, and vision insurance, fully paid life and long-term disability insurance, flexible spending accounts, and free employee meals during shifts. Candidates interested in joining a prestigious club with a long heritage and a commitment to culinary innovation are encouraged to apply through the online application process by submitting a comprehensive resume and cover letter. CCV also conducts post-offer drug testing and criminal background screening to ensure the highest standards of employee integrity and safety.