Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,000.00 - $60,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Positive work environment
Job Description
Sycamore Creek Country Club, located in Springboro, Ohio, is a prestigious private club dedicated to providing exceptional experiences to its members and guests. Renowned for its beautiful golf course, elegant amenities, and vibrant social events, Sycamore Creek Country Club has become a favored destination for both recreational and formal gatherings. The club prides itself on its high standards of service and quality, emphasizing culinary excellence as a key aspect of the overall member experience. As a private club, Sycamore Creek maintains a strong commitment to tradition while fostering a welcoming atmosphere where members can enjoy fine dining, social events, and sporting activities in an exclusive setting. The club consistently invests in its culinary program, ensuring that food quality, presentation, and service reflect the refined tastes of its diverse membership.
The role of Sous Chef at Sycamore Creek Country Club is a vital position within the culinary team. Reporting directly to the Executive Chef, the Sous Chef is responsible for supporting the daily operations of the kitchen, ensuring that all dining experiences—from à la carte services to banquets and club events—are executed flawlessly. This position is ideal for an enthusiastic and skilled culinary professional who thrives in a collaborative environment and enjoys mentoring team members. The Sous Chef will play a hands-on role in food preparation, menu development, quality control, and kitchen supervision, contributing both creativity and discipline to the team. The successful candidate will help to uphold the club’s reputation for culinary excellence while fostering a positive and productive kitchen culture.
Working at Sycamore Creek means engaging with an active and passionate membership that appreciates the importance of quality food as part of their club experience. The Sous Chef will have opportunities to contribute ideas for seasonal menus and special event offerings, helping to keep the culinary program fresh and exciting. This position requires a professional with strong organizational skills, an eye for detail, and the ability to maintain consistency through high-volume service periods. As part of the leadership team, the Sous Chef will assist with scheduling and training kitchen staff, manage inventory and ordering, and ensure compliance with food safety and sanitation standards. The environment is fast-paced and demanding but rewarding, offering excellent experience for culinary professionals committed to career growth in private club hospitality. This position provides a unique blend of hands-on culinary work and managerial responsibilities in a respected, member-focused setting.
The role of Sous Chef at Sycamore Creek Country Club is a vital position within the culinary team. Reporting directly to the Executive Chef, the Sous Chef is responsible for supporting the daily operations of the kitchen, ensuring that all dining experiences—from à la carte services to banquets and club events—are executed flawlessly. This position is ideal for an enthusiastic and skilled culinary professional who thrives in a collaborative environment and enjoys mentoring team members. The Sous Chef will play a hands-on role in food preparation, menu development, quality control, and kitchen supervision, contributing both creativity and discipline to the team. The successful candidate will help to uphold the club’s reputation for culinary excellence while fostering a positive and productive kitchen culture.
Working at Sycamore Creek means engaging with an active and passionate membership that appreciates the importance of quality food as part of their club experience. The Sous Chef will have opportunities to contribute ideas for seasonal menus and special event offerings, helping to keep the culinary program fresh and exciting. This position requires a professional with strong organizational skills, an eye for detail, and the ability to maintain consistency through high-volume service periods. As part of the leadership team, the Sous Chef will assist with scheduling and training kitchen staff, manage inventory and ordering, and ensure compliance with food safety and sanitation standards. The environment is fast-paced and demanding but rewarding, offering excellent experience for culinary professionals committed to career growth in private club hospitality. This position provides a unique blend of hands-on culinary work and managerial responsibilities in a respected, member-focused setting.
Job Requirements
- High school diploma or equivalent
- culinary school education preferred
- minimum 2 years of professional culinary experience
- prior kitchen leadership or supervisory experience preferred
- ability to work flexible hours including evenings, weekends, and holidays
- strong communication and organizational skills
- food safety certification or willingness to obtain upon hire
Job Qualifications
- Passion for culinary excellence and hospitality
- strong work ethic and attention to detail
- ability to thrive in a fast-paced kitchen environment
- team-oriented mindset with strong leadership potential
- excellent organizational and communication skills
- ability to maintain consistency during high-volume service
- culinary school education preferred
- minimum 2-3 years of kitchen leadership or supervisory experience
- experience in à la carte dining and banquet production
- private club or hospitality experience preferred but not required
- food safety certification or ability to obtain upon hire
Job Duties
- Assist in the preparation and execution of à la carte dining, banquets, golf outings, and special events
- ensure consistent food quality, presentation, and portion control across all service periods
- support menu execution and contribute creative ideas for seasonal features and events
- maintain high culinary standards in flavor, presentation, and consistency
- supervise and support kitchen staff during service, ensuring efficient workflow and strong communication throughout the team
- assist with scheduling, training, and mentoring line cooks while helping foster a positive, professional kitchen culture
- support hiring, onboarding, and development of kitchen staff in collaboration with the Executive Chef
- assist with ordering, inventory management, and proper product rotation to maintain kitchen organization and efficiency
- monitor food cost controls, portioning, and waste reduction to support overall kitchen profitability
- maintain high standards of cleanliness, organization, and sanitation throughout all kitchen areas
- ensure compliance with all food safety, sanitation, and health department regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
