Sous Chef

• 27-hole Jack Nicklaus Golf Course
• Gross Volume $18 M
• F&B Volume $3.1 M

Governors Club is seeking an Sous Chef to join our team. The Sous Chef will coordinate and oversee all daily aspects of the culinary operation to ensure the quality and consistency of the dining experience. This professional should have strong leadership skills and a desire to promote growth and development within their department. The Sous Chef should have the ability to function as a thought partner with the Executive Chef and Front of House leadership.

Join the culinary team at Governors Club, a Platinum Level Private Club in Chapel Hill, NC! This is your chance to showcase your skills and creativity in a dynamic environment committed to excellence. Our reimagined space sets the stage for elevated dining experiences, featuring top-tier equipment and a passionate team. If you re driven, detail-oriented, and excited to be a part of Governors Club, we d love to have you on board!

Come grow with us!

Club Dining and Event Facilities:

• The Club Room and Bar | 96-person capacity
• The Nicklaus Room | 44-person capacity
• The Outdoor Terrace | 118-person capacity
• Grab N Go
• The Ballroom | 200-person capacity
• Men's Grill | 32-person capacity
• Seasonal Pool Grill

Club Recreational Facilities

• 27-hole Jack Nicklaus Golf Course
• Wellness Center | Fitness Classes | Personal Training | Indoor & Outdoor Pools
• 8 Tennis Courts | 4 Pickleball Courts
• Tennis & Golf Instructional Programming
• Kid Care | Youth Social Events | Summer Camps

Club Overview

• Member Families 685
• Initiation Fee $60,000
• Annual dues $12,396 K
• Gross Volume $18 M
• F&B Volume $3.1 M
• Average age 67
• Board Members 9

Job Duties And Responsibilities

The Sous Chef position will assist the Executive Chef and the Executive Sous Chef in supervising, managing, overseeing, and assisting all A la Carte, Banquet, and production of culinary operations. This position is responsible for supervising culinary employees, monitoring food and labor costs, scheduling, ordering, inventory, and maintaining the highest professional food quality and sanitation procedures. Reporting to the Executive Chef and the Executive Sous Chef, and working closely with the culinary staff to ensure quality and innovative services and products are offered to the membership.

• Responsible for weekly assignment of work schedules
• Maintain a clean and professional appearance in accordance with uniform standards.
• Communicate any concerns regarding food, pricing, production, delivery, shortages, equipment issues, or personnel matters to the Executive Chef
• Oversee kitchen staff to ensure proper preparation of food items according to Chef s specifications.
• Conduct monthly inventories, pricing, and cost control measures.
• Assume kitchen leadership in the absence of the Executive Chef
• Assist with supervision, coaching, evaluation, promotion, and training of kitchen employees.
• Support Executive Chef with sanitation, safety, menu planning, and production activities.
• Lead by example to promote teamwork, morale, and leadership skills.
• Maintain standards of quality, cost, eye appeal, and flavor of foods
• Collaborate with dining service personnel and maintain open communication with our service managers.
• Assist in food procurement, delivery, and storage.
• Expedite and cook food orders during peak service hours.
• Cooperate with management team on daily food service operations.
• Enforce all club rules and policies outlined in the employee handbook.
• Adhere to operating budgets for sales, food, labor, and overhead costs.
• Ensure consistent high-quality food for all club dining occasions.
• Embrace feedback from members and staff to fulfill culinary needs.
• Conduct regular inspections of food service areas for health code compliance and food safety.
• Provide clear and defined prep and cleaning lists to culinary team daily.
• Attend weekly Food and Beverage BEO Meeting on Tuesdays at 2:00 PM
• Attend weekly Food and Beverage Leadership Meetings on Wednesdays at 2:30 PM

Qualifications

• Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Skilled professional cooking, knife handling, kitchen safety and sanitation practices, and food handling.
• Ability to take direction, work in a team environment, and work calmly and effectively under pressure.
• Private club experience preferred.
• Degree in Culinarian Arts preferred.
• Minimum of 3 years of progressive leadership experience in the culinary industry.
• At least 18 years of age.
• Ability to lift up to 50 lbs.
• Ability to stand or walk for the duration of the shift.
• Legally authorized to work in the United States.

Reports To: Executive Chef, and Executive Sous Chef

Employee Benefits Include

• Paid Vacation and Sick Time Available to Full time employees after 90 days Accrued time may not be used until employee has completed six months of employment
• Health, Dental, Vision Insurance Available to employees averaging 30 or more hours per week after 90 days - Employee cost…