Sous Chef

Lead the kitchen team to create imaginative menu items for a la carte and banquet menus, develop daily specials reflecting the operating concept, and craft artistic banquet decorations. Responsible for preparing all menu items to standard recipes, ensuring presentation matches PGA TOUR Golf Course Properties standards, and maintaining member/guest satisfaction. Direct and train kitchen staff, recruit and schedule personnel, supervise cooks and support staff, monitor food production, inventory, and purchasing procedures to keep proper quantities on hand, and uphold high sanitation and safety standards. Utilize ChefTec to manage inventory and production, assist in budgeting and cost controls, and participate in marketing and promotional efforts for Food & Beverage. Manage events and special functions setup, coordinate with service staff to improve service speed and consistency, and support the Executive Chef in training programs to strengthen skills across the department. Maintain compliance with safety and health regulations and ensure continuous high-quality food production across all meal periods.