Sous Chef at The Bridgewater Club

Carmel, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

0.0

Posted On

16 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem-Solving, Supervision

Industry

Hospitality

Description

Description About The Bridgewater Club The Bridgewater Club is a premier private country club offering an elevated culinary experience across multiple dining venues, private event spaces, and seasonal food & beverage outlets. With a commitment to exceptional quality, warm hospitality, and a dynamic dining culture, Bridgewater strives to exceed member expectations through creativity, consistency, and genuine service. Position Summary The Ala Carte Sous Chef plays a vital leadership role within The Bridgewater Club’s culinary team. This individual oversees the day-to-day operations of all à la carte dining venues and seasonal outlets, ensuring exceptional food quality, smooth service execution, and an engaging, collaborative kitchen environment. Working closely with the Executive Chef, the Ala Carte Sous Chef contributes to menu development, operational planning, and staff training while supporting banquets and club events as needed. Key Responsibilities Culinary Operations & Quality Control - Lead daily operations for all à la carte kitchens and seasonal outlets, ensuring consistent, high-quality food preparation and presentation. - Act as the final checkpoint for taste, plating, and portion accuracy during service. - Support the Executive Chef with menu creation, recipe testing, seasonal changes, and special-event menu design. - Maintain accurate recipe documentation, prep standards, and station guides. - Ensure efficient flow from prep to service, including station readiness, ticket management, and pacing. Team Leadership & Development - Supervise, train, motivate, and mentor cooks, stewards, and supervisors across all venues. - Assist with hiring, onboarding, and performance evaluations. - Promote a professional, respectful, and supportive team culture. - Create daily prep lists, station assignments, and ensure clear communication during lineups and service briefings. Private Events & Club Activations - Collaborate with the Banquet Sous Chef to support private events, member experiences, and holiday or themed activities. - Provide culinary leadership during high-volume events when needed. - Assist in coordinating crossover support between à la carte and banquet teams. Food Safety, Sanitation & Compliance - Enforce strict adherence to health department regulations and club sanitation standards. - Ensure proper food storage, labeling, dating, and rotation. - Lead daily line checks, sanitation walk-throughs, and ongoing quality audits. - Maintain safe, clean, and organized workspaces at all times. Inventory, Ordering & Cost Controls - Monitor inventory levels, par sheets, and ordering needs; communicate purchasing needs to the Executive Chef. - Oversee receiving and product quality assurance. - Support cost control through portioning, waste tracking, and thoughtful menu design. - Monitor smallwares, equipment maintenance needs, and kitchen organization. Member Experience & Collaboration - Work closely with front-of-house managers and staff to ensure seamless communication regarding specials, menu changes, 86s, and service timing. - Address member feedback professionally and proactively to enhance the dining experience. - Assist in designing specials, features, promotions, and seasonal menu spotlights that elevate the Club’s culinary identity. Requirements Qualifications - 3–5+ years of culinary experience in upscale dining, clubs, luxury hotels, or multi-venue operations. - Minimum 2 years in a supervisory role. - Strong knowledge of classical and modern cooking techniques, plating, and seasonal menu development. - Proven ability to lead, coach, and motivate kitchen teams in a high-standards environment. - Excellent communication, organization, and problem-solving skills. - ServSafe Manager certification (or ability to obtain within 60 days). - Ability to work flexible hours, including nights, weekends, holidays, and event-heavy periods. Physical Requirements - Ability to stand, walk, and work for extended periods. - Ability to lift up to 50 lbs and perform repetitive motions. - Comfortable working in hot, cold, and fast-paced environments typical of a professional kitchen. Compensation & Benefits - Competitive salary commensurate with experience. - Comprehensive benefits package, including medical, dental, vision, paid time off, meals, uniforms, and culinary professional education allowance. - Professional development opportunities and avenues for career advancement within a growing culinary program.

Responsibilities

The Ala Carte Sous Chef leads daily operations for all à la carte kitchens and seasonal outlets, ensuring consistent, high-quality food preparation and presentation while acting as the final checkpoint for taste and plating. This role also involves supervising, training, and mentoring kitchen staff, contributing to menu creation, and enforcing strict food safety and sanitation standards.