Sous Chef-Main

Arlington, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal allowance

Job Description

Washington Golf and Country Club is a prestigious private club known for its commitment to excellence, rich tradition, and outstanding member services. Established as a premier destination for golf enthusiasts and members seeking exceptional recreational and dining experiences, WGCC combines exclusivity with a welcoming, community-driven spirit. The club offers its members a variety of amenities beyond golf, including luxurious dining venues, social events, and catering services that reflect the highest standards of quality and sophistication. WGCC's dedication to superior food services is central to the member experience, making culinary excellence an essential part of its operations.

The role of Assistant Executive Chef at Washington Golf and Country Club is vital in supporting the Executive Chef and Executive Sous Chef with the supervision, coordination, and implementation of all aspects of food preparation and production throughout the club. This position ensures that every culinary offering, whether for daily dining, special events, or catering functions, meets the club's rigorous standards for quality, presentation, and cost control. The Assistant Executive Chef will play a hands-on role in preparing a broad range of dishes including breakfast items, soups, sauces, meats, vegetables, starches, and sandwiches while also providing direct supervision to kitchen staff.

This role demands a blend of culinary expertise, leadership, organizational skills, and the ability to manage budgets efficiently. The Assistant Executive Chef works closely with the food production team, overseeing inventory management, cost controls, menu development, and staff scheduling to maximize productivity and maintain the club’s high standards. Ensuring all health, safety, and sanitation procedures are rigorously followed is another core responsibility, safeguarding the welfare of both staff and members.

Ideal candidates possess a culinary degree or accredited certification complemented by at least three years of relevant experience in culinary management or related roles. They demonstrate best-in-class skills in cooking, presentation, recipe development, and supervising kitchen operations. Additionally, having the VA Food Service Sanitation Certification and advanced knowledge of food and wine pairing are important qualifications. The ability to work collaboratively with multiple departments and maintain a professional and courteous demeanor with all members and team members is essential.

At Washington Golf and Country Club, the Assistant Executive Chef will find a dynamic and rewarding workplace committed to professional growth and excellence. The club values teamwork, leadership, and a service-first mindset, providing an environment where culinary professionals can thrive and contribute meaningfully to the member experience. This is an excellent opportunity for an ambitious culinary leader who is passionate about food, quality, and customer service to advance their career in a distinguished setting.

Job Requirements

High school diploma or GED
Culinary degree or Accredited certification preferred
3+ years of experience that is directly related to the duties and responsibilities specified
Knowledge of soup and sauce preparation
Obtain and maintain VA Food Service Sanitation Certification
Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
Ability to plan a wide variety of menus, including international/ethnic, dietary, financial and social considerations
Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
Ability to interact with all departments and members professionally and courteously
Ability to ensure quality assurance programs in areas of responsibility
Ability to multi-task with a professional demeanor while meeting and exceeding expectations
Knowledge of set-up procedures for indoor, outdoor and special functions
Advanced skill in preparation, cooking and presentation of a wide variety of food
Working knowledge of food and wine pairing
Demonstrated organization and coordination skills
Ability to grasp, understand and train on front of the house techniques and service methods
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
Demonstrated strong oral and written communication skills to a wide variety of constituents
Excellent interpersonal/relationship-building skills
Proven record of providing excellent internal and external customer service

Job Qualifications

High school diploma or GED
Culinary degree or Accredited certification preferred
3+ years of experience that is directly related to the duties and responsibilities specified
Knowledge of soup and sauce preparation
Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
Ability to plan a wide variety of menus, including international/ethnic, dietary, financial and social considerations
Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
Ability to interact with all departments and members professionally and courteously
Ability to ensure quality assurance programs in areas of responsibility
Ability to multi-task with a professional demeanor while meeting and exceeding expectations
Knowledge of set-up procedures for indoor, outdoor and special functions
Advanced skill in preparation, cooking and presentation of a wide variety of food
Working knowledge of food and wine pairing
Demonstrated organization and coordination skills
Ability to grasp, understand and train on front of the house techniques and service methods
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
Demonstrated strong oral and written communication skills to a wide variety of constituents
Excellent interpersonal/relationship-building skills
Proven record of providing excellent internal and external customer service

Job Duties

Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches and sandwiches according to prescribed recipes
Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production
Ensure proper staffing for maximum productivity and high standards of quality
Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis
Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities
Prepare reports, cost menus, make schedules and perform administrative duties as assigned
Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis
Maintain clean work areas, utensils and equipment
Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment
Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions
Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods
Consistently maintains standards of quality, cost, presentation, and flavor of foods
May be required to prepare special items according to request by a member
Other duties as assigned