Job Overview
Compensation
Salary
Range $90,000.00 - $95,000.00
Benefits
Meals provided Tuesday through Sunday
Scholarship program for education/tuition assistance
health benefits including medical, dental, vision
Paid Time Off
holiday bonus
3% automatic employer contribution to 401(k) after 90 days
Job Description
Located just off Highway 280 in Menlo Park, Sharon Heights Golf & Country Club has been a premier private golf and country club in the United States since it opened in 1962. With a storied history of delivering exceptional food, service, and memorable experiences to its members, the club prides itself on upholding the highest standards in hospitality and culinary excellence. This renowned establishment offers an elegant setting that balances tradition with modern amenities, appealing to a discerning membership base seeking quality and exclusivity in their recreational and dining experiences.
The role of Pool House & Banquets Sous Chef at Sharon Heights Golf & Country Club is an integral part of the culinary team, focused on providing extraordinary food service within the club’s pool house dining outlet and banquet events. This full-time salaried position, offering an annual pay range of $90,000 to $95,000 depending on experience and qualifications, requires a blend of culinary skill, leadership, and operational expertise. The Sous Chef plays a crucial role in assisting with the supervision of day-to-day kitchen operations, ensuring that all food preparation and presentation adhere to the club’s established standards and recipes, which are recognized for their quality and creativity.
Beyond food preparation, the Sous Chef collaborates directly with the Executive Sous Chef and Executive Chef to plan, organize, and lead successful kitchen operations. Responsibilities include overseeing the opening and closing procedures of the kitchen, managing food inventory and ordering, enforcing health and safety regulations, and mentoring culinary team members to foster their development and maintain a professional and hospitable kitchen environment. The role demands strong organizational skills to manage schedules, productivity, and labor efficiently while upholding a high level of sanitation and operational excellence. The Sous Chef may also act as the manager-on-duty within culinary operations, stepping in when senior culinary chefs are unavailable, thus requiring the ability to take charge and be accountable for seamless service delivery.
Working at Sharon Heights offers a rewarding experience beyond just the salary. Team members benefit from meals provided Tuesday through Sunday, a scholarship program offering education and tuition assistance for themselves or their children, comprehensive health benefits including medical, dental, and vision coverage, paid time off, holiday bonuses, and a 3% automatic employer contribution to the 401(k) after 90 days. The culinary workplace environment is dynamic and fast-paced, requiring physical stamina to stand, walk, lift, and perform tasks that involve repetitive motions in varying temperature conditions and around commercial kitchen equipment. Candidates must be prepared for varied shifts, including mornings, evenings, weekends, holidays, and extended hours during peak seasons, tournaments, and special events.
Sharon Heights Golf & Country Club values diversity and is proud to be an Equal Opportunity Employer. It emphasizes the importance of maintaining professionalism, teamwork, and a hospitality-focused mindset, offering a career path that balances pride in culinary craftsmanship with leadership growth in a prestigious private club setting. This is an excellent opportunity for motivated culinary professionals who thrive in high-volume environments and are passionate about delivering exceptional dining experiences that exceed member expectations.
The role of Pool House & Banquets Sous Chef at Sharon Heights Golf & Country Club is an integral part of the culinary team, focused on providing extraordinary food service within the club’s pool house dining outlet and banquet events. This full-time salaried position, offering an annual pay range of $90,000 to $95,000 depending on experience and qualifications, requires a blend of culinary skill, leadership, and operational expertise. The Sous Chef plays a crucial role in assisting with the supervision of day-to-day kitchen operations, ensuring that all food preparation and presentation adhere to the club’s established standards and recipes, which are recognized for their quality and creativity.
Beyond food preparation, the Sous Chef collaborates directly with the Executive Sous Chef and Executive Chef to plan, organize, and lead successful kitchen operations. Responsibilities include overseeing the opening and closing procedures of the kitchen, managing food inventory and ordering, enforcing health and safety regulations, and mentoring culinary team members to foster their development and maintain a professional and hospitable kitchen environment. The role demands strong organizational skills to manage schedules, productivity, and labor efficiently while upholding a high level of sanitation and operational excellence. The Sous Chef may also act as the manager-on-duty within culinary operations, stepping in when senior culinary chefs are unavailable, thus requiring the ability to take charge and be accountable for seamless service delivery.
Working at Sharon Heights offers a rewarding experience beyond just the salary. Team members benefit from meals provided Tuesday through Sunday, a scholarship program offering education and tuition assistance for themselves or their children, comprehensive health benefits including medical, dental, and vision coverage, paid time off, holiday bonuses, and a 3% automatic employer contribution to the 401(k) after 90 days. The culinary workplace environment is dynamic and fast-paced, requiring physical stamina to stand, walk, lift, and perform tasks that involve repetitive motions in varying temperature conditions and around commercial kitchen equipment. Candidates must be prepared for varied shifts, including mornings, evenings, weekends, holidays, and extended hours during peak seasons, tournaments, and special events.
Sharon Heights Golf & Country Club values diversity and is proud to be an Equal Opportunity Employer. It emphasizes the importance of maintaining professionalism, teamwork, and a hospitality-focused mindset, offering a career path that balances pride in culinary craftsmanship with leadership growth in a prestigious private club setting. This is an excellent opportunity for motivated culinary professionals who thrive in high-volume environments and are passionate about delivering exceptional dining experiences that exceed member expectations.
Job Requirements
- High school diploma or equivalent
- minimum of 3-5 years progressive culinary experience in high-end, high-volume hospitality preferably private club banquets and à la carte dining
- prior leadership and supervisory experience in culinary operations
- ServSafe Manager Certification or equivalent
- Food Handler Certification
- strong culinary technique
- excellent verbal and written communication skills
- organized and detail-oriented
- ability to multi-task and prioritize in fast-paced environment
- motivated and able to work independently
- proficiency in inventory management, ordering, prep planning, scheduling, and kitchen organization
- working knowledge of kitchen sanitation and food preparation safety
- professionalism in high-pressure environments
- Spanish language skills strongly preferred but not required
Job Qualifications
- High school diploma or equivalent required
- culinary degree or formal culinary training preferred
- ServSafe Manager Certification or equivalent required
- Food Handler Certification required
- minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private club) in both banquet and à la carte dining
- prior leadership and supervisory experience in a culinary operation strongly preferred
- strong culinary technique
- excellent verbal and written communication skills
- organized, high attention to detail
- ability to multi-task and prioritize in a fast-paced environment
- motivated, able to work independently
- proficiency in inventory management, ordering, prep planning, team scheduling, and kitchen organization
- working knowledge of kitchen sanitation and food/food preparation safety
- ability to maintain professionalism in high-pressure environments
- Spanish language skills strongly preferred but not required
Job Duties
- Assist in the daily supervision of culinary operations for poolhouse dining outlet and banquet events
- ensure food preparation and presentation aligns with established standards, recipes, and expectations
- support the Chef's team in planning, organizing, and directing kitchen operations
- supervise effective opening and closing processes, actively managing kitchen operations through service
- supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback
- ensure consistent food quality, portioning, sanitation, and timing through service periods
- monitor food inventory levels and support ordering, receiving storage, organization, and inventory controls
- ensure compliance with all relevant health, safety, sanitation, and food handling regulations
- support development and implementation of rotating/seasonal menus, specials, recipe standards, etc.
- support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management
- foster a collaborative, professional, and hospitality-focused kitchen environment
- act as manager-on-duty within culinary operations in place of the Executive Sous Chef/Executive Chef/Sous Chef (ALC/Banquets)
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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