Sous Chef

Jacksonville, FL, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,000.00 - $52,000.00

Benefits

comprehensive medical insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Paid Time Off

Professional growth opportunities

supportive leadership

Job Description

Deerwood Country Club is a prestigious and well-established private club located in Jacksonville, Florida. Known for its beautifully maintained 18-hole championship golf course, world-class practice facilities, tennis courts, aquatics, and multiple dining venues, Deerwood Country Club offers its Members and their guests an exceptional blend of luxury, recreation, and first-class service within an elegant and welcoming environment. The Club's commitment to excellence and its vibrant social atmosphere make it a sought-after destination for golf enthusiasts and recreational members alike. The team environment at Deerwood Country Club fosters respect, professionalism, and a supportive work culture, which positions it as an excellent place to build a long-lasting and rewarding career. Team Members at the Club are valued and encouraged to grow professionally while maintaining a healthy work-life balance.

The Sous Chef position at Deerwood Country Club is an exceptional career opportunity for an ambitious culinary professional with a passion for great food and creativity. Reporting directly to the Executive Chef, the Sous Chef serves as the second in command in the kitchen, providing critical leadership and support in managing daily culinary operations. This role requires someone who thrives in a fast-paced, collaborative environment and values mentoring and continuous learning. The Sous Chef is responsible for coordinating shift activities, ensuring the highest standards of food preparation and safety, and maintaining exceptional dining experiences for Members and guests. This role is vital to sustaining Deerwood Country Club's reputation for culinary excellence, and the ideal candidate will demonstrate accountability, attention to detail, and a genuine commitment to culinary artistry.

Working at Deerwood Country Club offers an opportunity not just to contribute to culinary operations but also to engage in a culture of professional development. The Club supports its Team Members with mentorship, education, and hands-on leadership growth, emphasizing talent development from within. Compensation for this full-time role ranges from $48,000 to $52,000 annually, depending on experience, and the benefits package includes comprehensive medical, dental, and vision insurance, a 401(k) plan with company match, paid time off, and supportive leadership committed to career advancement. The role may be hourly or salaried and offers varied shift assignments, making it suitable for flexible working preferences. The position also entails maintaining close partnerships with vendors, assisting in menu planning, and ensuring kitchen compliance with health and safety regulations. If you are a passionate culinary professional eager to elevate your career in a prestigious setting, Deerwood Country Club is an ideal place to flourish and make a meaningful impact in the culinary world.

Job Requirements

Good organizational and verbal skills
ability to use logical and rational thinking to resolve issues
ability to perform basic mathematical skills
monitor and develop subordinates
visually monitor the operation areas and write and read member communication
must have the ability to perform moderate physical work and may be required to lift up to 40 lbs and up to 30 lbs frequently
perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping
able to sit for a sustained amount of time
work indoors
potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed
all work that requires use of a ladder more than 8 ft long must be reviewed by club maintenance
no staff member authorized to climb heights exceeding 8 ft or perform such maintenance
prohibited from entering facility attics, walking on roofs and using scaffolding

Job Qualifications

Five years of sous chef experience or any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved

Job Duties

Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation
accountable for the execution of service quality by maintaining the highest level of delivery
promotes and supports workplace diversity initiatives
assists and supports the head/executive chef
assists Executive Chef with employee training and cross training
assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
continuing professional relationships with vendors
helps the executive chef select and train kitchen staff
assists with the planning of menus and meals
estimates food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
assists the executive chef in enforcement of health and safety standards in the kitchen
inspects and signs for orders received during shift to ensure product quality
ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
maintain, troubleshoot and report any problems with kitchen equipment
ensure proper storage of walk-in refrigerator, freezer and dry storage
leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
establishes operating standards, implements quality improvements and communicates them to employees
help in ensuring customers are served efficiently and effectively
direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts
establishes and assigns scheduling tasks
performs other duties as assigned