Stones River Country Club
Benefits
401(k)
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Free food & snacks
Free uniforms
Health insurance
Paid time off
Vision insurance
Position Overview The Sous Chef is a key member of the club’s 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 à 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 assigned.
Quality & 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
3–5+ 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 ethic
Work Schedule
Flexible schedule including mornings, nights, weekends, and holidays
Split shifts and event-driven schedules as needed
Typically 45–55 hours per week, depending on seasonality and banquet load
Reporting Structure
Reports to: Executive Chef
Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff
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401(k)
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Free food & snacks
Free uniforms
Health insurance
Paid time off
Vision insurance
Position Overview The Sous Chef is a key member of the club’s 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 à 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 assigned.
Quality & 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
3–5+ 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 ethic
Work Schedule
Flexible schedule including mornings, nights, weekends, and holidays
Split shifts and event-driven schedules as needed
Typically 45–55 hours per week, depending on seasonality and banquet load
Reporting Structure
Reports to: Executive Chef
Supervises: Line cooks, prep cooks, stewards, seasonal culinary staff
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