Sous Chef

Providence, RI, USA|Onsite

Job Overview

Compensation

Salary

Exact $70,000.00

Work Schedule

Flexible

Benefits

Medical

Dental

Vision

Health Savings Account with employer contribution

Life & Disability Insurance

401(k) plus employer match and employer contribution

Pet insurance

Employee assistance program

Paid Time Off

Holidays

Complimentary employee meals

Access to PGA Tour golf tournaments

Tuition Assistance

Job Description

TPC Boston is a prestigious private golf course located in Norton, Massachusetts, known for its par-72, 7,241-yard championship layout originally designed by the legendary Arnold Palmer and later redesigned by renowned golf course architect Gil Hanse in 2007. Nestled within the natural beauty of the New England landscape, TPC Boston is celebrated not only for its challenging and enjoyable play but also for its exceptional commitment to environmental stewardship, including resource conservation, water quality management, integrated pest management, and wildlife habitat preservation. This commitment extends beyond the course itself to include a strong focus on education and community outreach, making TPC Boston a distinguished establishment within the golfing world and local community.

Joining the TPC Network means becoming part of a team that values excellence, creativity, and professionalism in every aspect of service and operations. As a key member of the culinary team, you will play an essential role in elevating the dining experience for members and guests by leveraging your culinary talents to create innovative menu items and visually appealing displays. The position requires a hands-on approach to cooking with a focus on portion control, garnishing, and presentation that aligns with the high standards set by PGA TOUR Golf Course Properties, Inc. Beyond the artistry, this role involves assisting in the operational management of the kitchen, including scheduling, staff training, and supply coordination to ensure efficiency and quality.

This role offers a competitive starting salary beginning at $70,000, commensurate with experience, along with a comprehensive benefits package. Employment here supports a dynamic culinary career with opportunities to advance within a respected organization that prioritizes employee development and job satisfaction. You will work closely with the executive chef and kitchen management team to ensure that all food production meets rigorous quality standards and that special events and banquets are executed flawlessly. Leadership responsibilities include supervising culinary staff, maintaining sanitation and safety standards, managing inventory through ChefTec, and collaborating with front-of-house teams to optimize food service flow.

TPC Boston’s culinary environment is fast-paced and requires a strong commitment to teamwork, attention to detail, and excellent communication skills. The position demands physical stamina, including standing, walking, and lifting weights up to 25 pounds regularly, as well as a willingness to work varied shifts based on business needs. Our culinary leaders are expected to be proactive problem solvers and exemplary role models who foster a positive, productive workplace culture. If you are passionate about culinary arts and eager to contribute to a prestigious golf club that values tradition and innovation, consider a career with TPC Boston.

Job Requirements

High school diploma or equivalent education
Culinary degree or equivalent training
At least three years of culinary experience in progressively responsible positions
Prior supervisory experience preferred
Ability to train and lead kitchen staff
Knowledge of food preparation and safety standards
Strong communication and organizational skills
Ability to work varied shifts based on business needs
Physical ability to lift up to 25 pounds regularly
Compliance with safety and sanitation regulations

Job Qualifications

High school diploma or equivalent education
Culinary degree or equivalent training
Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least three years' culinary experience in progressively responsible positions
Prior supervisory experience preferred

Job Duties

Assist the Chef management team with creating various menu items for a la carte and banquet menus
Create daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipment
Create imaginative and artistic theme decorations for banquets and buffets, which may include ice displays
Prepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff
Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
Train and supervise ware washers in operating and using dish machine and three compartment sink to ensure high quality of sanitation standards
Train and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areas
Maintain high standards of quality of food production to ensure member/guest satisfaction
Use and operate large mixers and meat slicers
Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy
Resolve problems quickly in an objective manner
Utilize ChefTec to manage food inventory and production
Assist in maintaining internal controls for the Food & Beverage Department
Conduct or supervise monthly food and beverage inventories
Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef
Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
Set-up and break-down buffet tables and carving stations for special functions
Work with service staff to improve speed and consistency of service relating to food pick up
Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
Assist in the responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
Special projects or other duties as assigned
Referral Bonus