Murfreesboro
Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Free food & snacks, • Free uniforms, • Health insurance, • Paid time off The Sous Chef is a key member of the clubs culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests. Essential Responsibilities Culinary Leadership & Operations • Assist the Executive Chef in managing all kitchen operations across la carte, banquet, event, pool, and seasonal outlets., • Direct, train, and mentor line cooks, prep cooks, and stewards., • Ensure consistent execution of menus, recipes, and plating standards., • Oversee daily food production, prep lists, ordering, and inventory when assignedQuality & Member Experience, • Maintain exceptional food quality, presentation, and consistency., • Ensure menu items meet member expectations for freshness and flavor., • Support the creation of specials, seasonal menus, and club event menus.Staff Management, • Lead lineups and pre-service meetings., • Assist with recruiting, onboarding, and performance evaluations., • Promote a positive, professional kitchen culture with high accountability.Safety, Sanitation & Compliance, • Ensure all staff follow health code standards, sanitation procedures, and HACCP practices., • Monitor equipment functionality and report issues promptly., • Help maintain a clean, organized kitchen and storage areas.Financial & Administrative, • Support cost control processes:, • Food cost management, • Waste reduction, • Portion control, • Inventory accuracy, • Assist with ordering from approved vendors.Event Support, • Execute banquet and special-event menus with precision., • Coordinate with Catering, Events, and Front-of-House teams., • Assist with tastings and banquet planning.Qualifications, • 35+ years of culinary experience, with at least 1 year in a supervisory role., • Country club, hotel, or high-end restaurant experience preferred., • Strong understanding of modern cooking techniques, menu development, and kitchen management., • Ability to lead and motivate staff during high-volume service., • ServSafe Manager certification or ability to obtain.Personal Attributes, • Hands-on leadership style, • Calm under pressure, • Strong communication skills, • Passion for hospitality and member satisfaction, • High standards of professionalism and work ethicWork Schedule, • Flexible schedule including mornings, nights, weekends, and holidays, • Split shifts and event-driven schedules as needed, • Typically 4555 hours per week, depending on seasonality and banquet loadReporting Structure, • Reports to: Executive Chef, • Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff