Sous Chef-Main

Washington Golf and Country Club (WGCC) is a prestigious private golf and social club located in Washington, D.C. Known for its rich heritage and exceptional member services, WGCC offers a premier environment for golf enthusiasts and those seeking a refined social experience. The club is celebrated not only for its outstanding golf course but also for its commitment to excellence in dining and hospitality. WGCC emphasizes a culture of professionalism, teamwork, and a service-first mindset, creating a welcoming environment for both its members and employees. The team at WGCC is regarded as the foundation of the member experience, striving to deliver superior service and maintain the highest quality standards in all areas of operation. WGCC is an equal opportunity employer dedicated to fostering an inclusive workplace and complies with all relevant federal, state, and local employment laws.

The role of Sous Chef at Washington Golf and Country Club is a vital position responsible for coordinating food preparation and production across all club food locations, catering events, and special functions. This role supports the Executive Chef and Executive Sous Chef with supervisory duties, ensuring personnel are trained, tasks are completed efficiently, and quality and cost standards are consistently met. The Sous Chef will prepare and directly oversee a wide variety of menu items, including breakfast dishes, soups, appetizers, sauces, meats, vegetables, starches, and sandwiches following precise recipes. As a hands-on leader, the Sous Chef will assist with inventories, pricing, requisitioning, cost control, and recipe development while managing staffing needs to maximize productivity and uphold high standards of quality. The role also involves supervising sanitation and safety compliance, menu planning, administrative duties such as scheduling and reporting, and maintaining clean and organized work areas. A key responsibility is ensuring all food items are properly labeled, rotated, and fresh while monitoring and disposing of spoiled food to maintain health standards. The position demands advanced culinary skills, including knowledge of food preparation and presentation, meal planning with consideration for international and dietary requirements, and expertise in food and wine pairing. The Sous Chef acts as a problem solver for day-to-day operational challenges regarding supplies and equipment and is expected to provide excellent internal and external customer service. This full-time role requires physical stamina to handle demanding kitchen tasks and the ability to work under varying environmental conditions. Candidates must be authorized to work in the United States without sponsorship and demonstrate strong organizational, leadership, and communication skills. Washington Golf and Country Club offers a professional and respectful work culture where culinary excellence is recognized and valued, making this an outstanding career opportunity for experienced culinary professionals committed to high standards and member satisfaction.