Sous Chef

The Country Club of Virginia (CCV) is an esteemed private, member-owned country club located in Richmond, Virginia. Established in 1908, it stands as one of America's oldest and finest clubs, proudly ranked number 7 on the Platinum Clubs of America list among thousands of recognized clubs nationwide. Stretching across 1,111 acres, the club features two elegant clubhouses situated seven miles apart and offers a diverse range of amenities including 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a sprawling 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and various special event venues. With a lively membership exceeding 8,000, CCV employs over 800 staff members during peak seasons and manages an operating budget that surpasses $51 million. This solid financial footing allows CCV to maintain and enhance its outstanding facilities through thoughtful reinvestment and expansion. The club's conservative fiscal policies and robust membership ensure stable operating budgets that match the high standards expected by its members.

CCV maintains a strong dedication to its food and beverage operations, led skillfully by Executive Chef Andrew Haapala, a highly respected culinary leader and mentor. The club prides itself on fostering a professional and dynamic culinary environment that encourages both innovation and excellence. The Sous Chef role at CCV is a unique opportunity to join this prestigious establishment by contributing to its culinary excellence and management. This position focuses on overseeing the day-to-day operations of one of the club’s six kitchens while assisting the Chef de Cuisine with a variety of managerial and leadership responsibilities. The ideal candidate will demonstrate strong leadership abilities, guiding the culinary team effectively and helping to craft inventive menus that uphold the club’s reputation for exceptional dining experiences.

The Sous Chef must be adept at balancing creative culinary skills with practical operational oversight, including controlling food and labor costs while maintaining quality and standards. A successful candidate will have at least two years of experience in both high-volume banquet and a la carte kitchen settings, underscoring their ability to perform under pressure and deliver consistently superior results. A hands-on management style is essential alongside well-developed administrative capabilities. Familiarity with Microsoft Office tools is also necessary to support accurate reporting and operational insights.

Compensation for the role is competitive and commensurate with experience, complemented by a comprehensive benefits package. Benefits offered include a 401(k) retirement plan with employer match and contribution, medical, dental, and vision insurance, fully paid life and long-term disability insurance, flexible spending accounts, and complimentary employee meals during work hours. The club conducts post-offer drug testing and criminal background screening to ensure the highest standards of employee integrity and safety. Candidates interested in joining one of the country’s foremost private clubs are invited to complete the online application in full and submit a cover letter along with their resume. This is an exceptional opportunity for a motivated Sous Chef to advance their career within a prestigious and supportive environment dedicated to culinary innovation and member satisfaction.