Sous Chef at The Country Club of Spartanburg

Spartanburg, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

0.0

Posted On

20 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations, Menu Development, Food Cost Control, Inventory Management, Staff Training, Food Safety Compliance, Banquet Operations, À La Carte Dining, Hospitality Management

Industry

Recreational Facilities

Description

SOUS CHEF COUNTRY CLUB OF SPARTANBURG | SPARTANBURG, SC Full-Time | Salaried Position | Benefits Eligible The Country Club of Spartanburg is seeking an exceptional Sous Chef to join our culinary leadership team and help shape the future of our food and beverage program. This is more than a kitchen management role—it is an opportunity to become a key contributor to one of the premier private clubs in the Upstate and play an influential role in the overall success of the Club. Working directly alongside the Executive Chef, the Sous Chef will help lead a talented culinary team, drive operational excellence, and bring creativity and innovation to the member dining experience. We are looking for a passionate culinary professional who thrives in a collaborative environment, embraces high standards, and is excited to leave their mark on a growing and evolving culinary program. WHAT YOU'LL DO As Sous Chef, you will serve as the Executive Chef's trusted partner in overseeing all culinary operations, including: * Leading and developing a team of cooks and culinary professionals * Supporting à la carte dining, banquet operations, member events, and special functions * Maintaining exceptional standards for food quality, presentation, consistency, and execution * Assisting with menu development and seasonal culinary offerings * Managing food cost controls, inventory, purchasing, and labor efficiency * Training, mentoring, and inspiring team members to reach their full potential * Ensuring compliance with all food safety, sanitation, and workplace safety standards * Taking full responsibility for kitchen operations in the Executive Chef's absence WHAT WE'RE LOOKING FOR The ideal candidate is a hands-on leader who combines strong culinary fundamentals with creativity, professionalism, and a passion for hospitality. QUALIFICATIONS * Culinary degree or formal culinary training preferred * Minimum of three years of progressive culinary experience * Previous supervisory or leadership experience in a private club, resort, hotel, or upscale restaurant environment preferred * Strong knowledge of food production, kitchen operations, inventory management, and cost controls * Current food safety certification * Ability to lead by example in a fast-paced, high-expectation environment WHY COUNTRY CLUB OF SPARTANBURG? At the Country Club of Spartanburg, we believe great food creates memorable experiences. Our culinary team plays a central role in delivering exceptional service and enhancing the value of Club membership. This position offers the opportunity to: * Be a key leader within a respected and growing private club * Influence menus, dining experiences, and culinary programming * Express creativity and contribute new ideas * Work alongside an experienced Executive Chef and leadership team * Develop and mentor a talented kitchen staff * Make a meaningful impact on member satisfaction and the Club's continued success COMPENSATION & BENEFITS We offer a competitive compensation package that includes: * Competitive salaried compensation * Medical, dental, and vision benefits * Paid Time Off (PTO) * 401(k) retirement plan with employer match * Professional development opportunities * Complimentary employee meals * Uniforms provided * A supportive and team-oriented culture focused on excellence JOIN OUR TEAM If you are a culinary leader who is passionate about hospitality, committed to excellence, and eager to make a lasting impact, we encourage you to apply.

Responsibilities

The Sous Chef partners with the Executive Chef to oversee all culinary operations, including team leadership and food quality standards. Responsibilities include managing food costs, inventory, and executing diverse dining experiences from banquets to à la carte service.