Sous Chef at American Golf

Irvine, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

30.0

Posted On

09 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Staff Training, Food Safety, Inventory Control, Menu Execution, Leadership, Portion Control, Plating and Presentation, Sanitation Compliance, Labor Efficiency Planning

Industry

Spectator Sports

Description

ABOUT AMERICAN GOLF American Golf is a trusted leader in golf hospitality, known for elevating the game and the communities around it. We bring deep expertise in golf operations and club culture, paired with a genuine commitment to creating welcoming, memorable experiences for every guest and member. Our teams take pride in course care, exceptional service, and thoughtful environments that invite people to play, connect, and feel at home. We believe golf is more than a sport, it’s a place where relationships grow, traditions thrive, and everyone is part of the community. Job Purpose The Sous Chef supports the Executive Chef and culinary leadership team in delivering exceptional food quality, consistent execution, and efficient kitchen operations. This role is hands-on and leadership-driven: overseeing daily production, training culinary staff, maintaining food safety standards, and ensuring every dish reflects American Golf’s commitment to excellence and hospitality. Responsibilities * Assist the Executive Chef in managing day-to-day kitchen operations. * Lead and supervise culinary staff during service, ensuring speed, quality, and consistency. * Train, coach, and develop line cooks and prep staff. * Oversee food preparation, plating, and presentation standards. * Ensure compliance with all food safety, sanitation, and health regulations. * Monitor inventory levels, assist with ordering, and reduce waste through proper storage and rotation. * Support menu execution, specials, and seasonal offerings. * Enforce recipe adherence and portion control. * Maintain kitchen cleanliness, organization, and equipment readiness. * Participate in scheduling, shift coverage, and labor efficiency planning. * Step in for the Executive Chef when needed. * Collaborate with Front of House leadership to ensure smooth service flow. * Address quality concerns quickly and professionally. * Perform opening and closing kitchen duties as required. Qualifications * Prior Sous Chef or senior line cook experience in a high-volume or hospitality-driven kitchen preferred. * Strong leadership and communication skills. * Solid understanding of food safety practices and kitchen operations. * Ability to train and motivate teams. * Experience with inventory control, ordering, and cost awareness. * Passion for food quality, consistency, and guest satisfaction. * Ability to thrive in a fast-paced environment. * Culinary degree or formal training preferred but not required. * Ability to work flexible schedules including early mornings, evenings, weekends, and holidays. Working Conditions * Kitchen environment requiring long periods of standing, walking, bending, and lifting. * Ability to lift and carry up to 50 pounds (ingredients, equipment, supplies). * Exposure to hot surfaces, sharp tools, steam, refrigeration, and cleaning chemicals. * Fast-paced setting during peak service and event periods. * Schedule varies based on business needs, including nights, weekends, and holidays. American Golf Corporation is committed to equal employment opportunities for all. We will not discriminate against employees or applicants for employment on any legally recognized basis, (protected class), including but not limited to race, color, religion, genetic information, national origin, sex, pregnancy, childbirth, medical conditions, age, disability, citizenship status, uniform service member status, or any other protected class under federal, state, and/or local law.

Responsibilities

The Sous Chef supports the Executive Chef in managing daily kitchen operations, supervising culinary staff, and ensuring food quality. They are responsible for maintaining safety standards, overseeing food production, and coordinating with front-of-house leadership.