Sous Chef

Culinary Leadership

Aid the Executive Chef with daily culinary operations.
Supervise, coach, train, and develop kitchen staff.
Foster a positive, respectful, team-oriented work environment.
Maintain high culinary standards and ensure consistent execution of recipes and presentations.

Food Preparation & Quality

Prepare and oversee production for various events.
Ensure every plate meets Weymouth Country Club's standards for quality and presentation.
Develop seasonal menus and daily specials.
Participate in menu tastings and new menu development.

Member & Guest Experience

Maintain a member-first service philosophy.
Respond quickly and professionally to member requests and dietary accommodations.
Work closely with front-of-house leadership for seamless service.
Assist with interactive culinary events and chef demonstrations.

Kitchen Operations

Coordinate daily production schedules.
Assist with inventory management and ordering.
Maintain proper product rotation using FIFO methods.
Monitor food waste and assist in achieving targeted food cost goals.

Banquet & Event Execution

Aid in planning and executing various events.
Ensure banquet production timelines are met.
Collaborate with the Events Team to exceed member expectations.

Sanitation & Safety

Ensure compliance with local health department regulations.
Maintain ServSafe standards throughout the kitchen.
Monitor cleanliness and organization of all kitchen areas.
Ensure proper food temperatures and safe food handling procedures.

Financial Accountability

Support labor scheduling to maximize productivity.
Monitor food cost, waste, and purchasing.
Aid in monthly inventory.
Help achieve departmental budget goals.

Qualifications

• Minimum 3-5 years of progressive culinary leadership experience.
  Previous Sous Chef experience preferred.
  Experience in a private club, resort, hotel, or upscale restaurant preferred.
• Strong knowledge of banquet and à la carte production.
  Excellent organizational and communication skills.
  Ability to lead in a fast-paced, high-volume environment.
  Strong knife skills and culinary fundamentals.
• Current ServSafe Food Protection Manager Certification (or ability to obtain).

Preferred Skills

• Scratch cooking experience.
  Menu development.
  Banquet production.
  High-volume event execution.
  Cost control and purchasing.
  Inventory management.
  Staff training and development.

Physical Requirements

• Stand and walk for extended periods.
  Lift up to 50 pounds.
  Work in hot, cold, and humid kitchen environments.
  Ability to bend, kneel, and reach frequently.
  Flexible schedule including mornings, evenings, weekends, holidays, and tournament days.

What We Offer

• Competitive salary.
  Paid vacation and holidays.
  Health, dental, and vision benefits (where applicable).
• Employee meals.
  Uniforms provided.
  Professional development opportunities.
  Collaborative team environment.
  Opportunity to showcase creativity through seasonal menus and member events.

Ideal Candidate

The successful Sous Chef will be a hands-on culinary leader who thrives in a hospitality-driven private club environment.
Possesses a passion for mentoring others, delivering exceptional food, embracing creativity, and creating memorable dining experiences for Weymouth Country Club members and guests.
This individual will be organized, dependable, and committed to excellence in every aspect of the culinary operation.
This role combines strong leadership with a willingness to work alongside the team during busy service periods and major club events.

About the Role

Weymouth Country Club is seeking an energetic, organized, and passionate Sous Chef to help lead our culinary team in delivering exceptional dining experiences for our members and guests.