Sous Chef

Ontario, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $22.00 - $25.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development opportunities

Employee assistance program

Job Description

American Golf is a renowned leader in golf hospitality, dedicated to elevating the game of golf while fostering vibrant communities around the sport. Known for its deep expertise in golf operations and club culture, American Golf operates with a genuine commitment to providing welcoming and memorable experiences for every guest and member who visits their courses. The company prides itself on meticulous course care, exceptional service, and cultivating thoughtful environments that encourage people to play, connect, and feel at home. Their philosophy embraces golf not just as a sport but as a place where relationships are nurtured, traditions flourish, and... Show More

Job Requirements

high school diploma or equivalent
minimum 2 years of experience as a Sous Chef or senior line cook
knowledge of food safety and sanitation standards
strong leadership and communication skills
ability to work under pressure in a fast-paced environment
flexible availability including nights, weekends, and holidays
capacity to lift up to 50 pounds
standing and walking for extended periods
ability to handle hot surfaces and sharp tools
willingness to perform opening and closing kitchen duties

Job Qualifications

prior Sous Chef or senior line cook experience in a high-volume or hospitality-driven kitchen preferred
strong leadership and communication skills
solid understanding of food safety practices and kitchen operations
ability to train and motivate teams
experience with inventory control, ordering, and cost awareness
passion for food quality, consistency, and guest satisfaction
ability to thrive in a fast-paced environment
culinary degree or formal training preferred but not required
ability to work flexible schedules including early mornings, evenings, weekends, and holidays

Job Duties

assist the Executive Chef in managing day-to-day kitchen operations
lead and supervise culinary staff during service, ensuring speed, quality, and consistency
train, coach, and develop line cooks and prep staff
oversee food preparation, plating, and presentation standards
ensure compliance with all food safety, sanitation, and health regulations
monitor inventory levels, assist with ordering, and reduce waste through proper storage and rotation
support menu execution, specials, and seasonal offerings
enforce recipe adherence and portion control
maintain kitchen cleanliness, organization, and equipment readiness
participate in scheduling, shift coverage, and labor efficiency planning
step in for the Executive Chef when needed
collaborate with Front of House leadership to ensure smooth service flow
address quality concerns quickly and professionally
perform opening and closing kitchen duties as required

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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