Sous Chef (ALC/Banquets) at Sharon Heights Golf & Country

Menlo Park, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

105000.0

Posted On

06 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Technique, Kitchen Supervision, Banquet Execution, Inventory Management, Staff Scheduling, Food Safety, Menu Development, Labor Management, Communication Skills, Multi-tasking, Attention to Detail, Professionalism

Industry

Golf Courses and Country Clubs

Description

Located just off Highway 280 in Menlo Park, Sharon Heights Golf & Country Club has been one of the top private golf and country clubs in the United States since opening in 1962. We have a proud history of providing excellent food, service and experiences to our members. Why work here? * Meals provided Tuesday through Sunday * Scholarship program for Education/Tuition assistance for yourself or child(ren) * Health benefits including medical, dental, vision * Paid Time Off * Holiday Bonus * 3% Automatic Employer Contribution to 401(k) after 90 days For applicant security, we recommend that candidates verify the legitimacy of any employment opportunity through the company’s official careers page. Sharon Heights Golf & Country Club will never request sensitive personal or financial information outside of the formal hiring process. Job Purpose: Sharon Heights Golf and Country Club’s À La Carte Dining & Banquets Sous Chef supports the culinary team in delivering exceptional dining experiences for members and guests through consistent execution of high-quality à la carte and banquet food service. This role assists in supervising day-to-day back of house operations, maintaining culinary standards, supporting team development, and ensuring successful operational execution across multiple outlets and events. Job Summary (Essential Functions): * Assist in the daily supervision of culinary operations for banquets and ala carte dining * Ensure food preparation and presentation aligns with established standards, recipes, and expectations * Support the Executive Sous Chef in planning, organizing, and directing kitchen operations * Supervise effective opening and closing processes, actively managing kitchen operations through service * Supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback * Ensure consistent food quality, portioning, sanitation, and timing through service periods * Lead banquet preparation and execution for club events, club programs, member sponsored events, tournaments, etc. * Monitor food inventory levels and support responsible purchasing, receiving product, organization, and inventory controls * Ensure compliance with all relevant health, safety, sanitation, and food handling regulations * Support development and implementation of seasonal menus, specials, recipe standards, etc. * Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management * Foster a collaborative, professional, and hospitality-focused kitchen environment * Act as manager-on-duty within culinary operations in place of the Executive Sous Chef Qualifications: * Education * * High School Diploma or equivalent required * * Culinary degree or formal culinary training preferred * Licensure/Certifications * * ServSafe Manager Certification or equivalent required * * Food Handler Certification required * Experience * * Minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte dining * * Prior leadership and supervisory experience in a culinary operation strongly preferred * Skills * * Strong culinary technique * * Excellent verbal and written communication skills * * Organized, high attention to detail * * Ability to multi-task and prioritize in a fast-paced environment * * Motivated, able to work independently * * Proficiency in inventory management, prep planning, team scheduling, and kitchen organization * * Working knowledge of kitchen sanitation and food/food preparation safety * * Ability to maintain professionalism in high-pressure environments * * Spanish language skills strongly preferred but not required Work Schedule and Hours: Schedule includes mornings, evenings, weekends, and holidays. Extended hours required based on operational needs and club events. Availability required during peak season, tournaments, and events. Physical Requirements and Work Environment : Ability to stand and walk for extended periods of time. Ability to lift, push, pull, and carry up to 50 pounds. Ability to bend, kneel, crouch, reach, and perform repetitive motions. Ability to work safely around hot surfaces, sharp equipment, and commercial culinary equipment. Work performed primarily in kitchen environments, refrigeration units, and some outdoor banquet areas. Regular and prolonged exposure to varying temperatures and environmental conditions. Fast-paced, high-volume hospitality environment. Exposure commercial-grade cleaning products and tools. Pay Rate: This is a salaried position ranging from 100-105k annual (potential 5k bonus based on operational kpi’s) labor/food cost/ member satisfaction) Pay commensurate with experience and qualifications. This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the club. Sharon Heights Golf & Country Club is an Equal Opportunity Employer Sharon Heights Golf & Country Club is proud to be an equal opportunity workplace. Individuals seeking employment at Sharon Heights are considered without regards to any characteristic protected by federal, state, or local laws.

Responsibilities

Supervise daily culinary operations for à la carte and banquet dining to ensure high-quality food preparation and presentation. Lead the culinary team through mentoring, training, and managing kitchen workflows and sanitation standards.