Sous Chef

Essential Responsibilities

• Aid the Executive Chef in overseeing daily kitchen operations.
• Supervise, train, mentor, and develop kitchen staff.
• Lead the kitchen during service and take full responsibility in the Executive Chef's absence.
• Assign daily work responsibilities to ensure efficient kitchen operations.
• Foster a positive, respectful, and team-oriented work environment.
• Conduct pre-shift meetings and communicate daily specials, menu changes, and service expectations.
• Ensure every dish meets established standards for quality, consistency, presentation, taste, and portion control.
• Oversee food preparation, cooking, plating, and expediting during service.
• Maintain standardized recipes and production methods to ensure consistency.
• Prepare food for à la carte dining, member events, banquets, tournaments, weddings, and special club functions.
• Assist with seasonal menu development, daily features, and special event menus.
• Encourage culinary creativity while maintaining the club's quality standards.
• Monitor inventory levels, par stocks, and product usage.
• Minimize food waste through proper production planning and inventory management.
• Absorb food costs while maintaining exceptional product quality.
• Support monthly inventories and other cost control initiatives.
• Maintain strict compliance with all federal, state, and local health regulations.
• Maintain a clean, organized, and sanitary kitchen at all times.
• Monitor proper sanitation procedures, cleaning schedules, and equipment maintenance.
• Ensure all kitchen equipment is operated safely and report maintenance needs promptly.
• Promote a culture of continuous learning, teamwork, and accountability.
• Maintain scheduling flexibility to support business demands and staffing needs.
• Support the club's commitment to delivering exceptional dining experiences for members and guests.
• Work collaboratively with the front-of-house team to ensure seamless service.
• Respond professionally and positively to special dietary requests and member preferences.
• Demonstrate a member-first attitude in every aspect of food preparation and presentation.
• Aid in production schedules and daily prep lists.
• Maintain accurate production records and inventory documentation.
• Participate in culinary planning meetings and contribute ideas for improving menus, operations, and efficiencies.
• Perform other duties as assigned by the Executive Chef or Food & Beverage Director.

Qualifications

• Minimum of 3 years of culinary experience in a high-volume restaurant, resort, hotel, or private club environment.
• Previous Sous Chef or senior supervisory kitchen experience preferred.
• Culinary degree or equivalent combination of education and professional experience preferred.
• Excellent leadership, communication, and organizational skills.
• Understanding of food costing, inventory control, and purchasing practices.
• Ability to multitask and perform efficiently in a fast-paced environment.
• Commitment to maintaining the highest standards of cleanliness, professionalism, and hospitality.

Schedule

This is a full-time position requiring a flexible schedule, including: Days, evenings, weekends, and holidays. Extended hours during golf events, tournaments, weddings, and special member functions.

About Troon

Troon, founded in 1990 and headquartered in Scottsdale, AZ, is the world’s largest professional club management company specializing in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values emphasizing being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals opportunities to grow and succeed within a globally respected organization. Learn more at www.troon.com.