Sous Chef – Culinary Leadership Role

About the role

The Sous Chef at Crossing Creeks Country Club supports the Executive Chef in delivering high‑quality dining experiences. This full‑time, onsite position provides leadership to kitchen staff, ensures food safety, and helps develop seasonal menus.

Key responsibilities

• Prepare, cook, and plate menu items while maintaining consistency in taste and presentation.
• Clean and sanitize work areas, equipment, and utensils following “clean as you go” standards.
• Monitor ingredient quality, conduct temperature checks, and ensure compliance with health regulations.
• Assist with menu creation, recipe development, and seasonal menu updates.
• Manage inventory, order supplies, and maintain proper labeling, dating, and rotation of products.
• Train, schedule, and evaluate kitchen staff, and step in for the Executive Chef when needed.

Required profile

• Positive attitude with a passion for delivering exceptional culinary experiences.
• Experience in high‑volume, complex food service operations.
• Strong communication skills and ability to work collaboratively with other departments.
• Understanding of basic HR functions such as recruitment, training, and employee evaluations.

Required skills

• Proficiency in operating kitchen equipment (broilers, ovens, grills, fryers, etc.).
• Knowledge of food safety regulations and sanitation procedures.
• Inventory management and ordering skills.
• Menu development and recipe creation.