Sous Chef

Company Description Gillette Ridge Golf Club is a premier golf destination designed by the legendary Arnold Palmer and recognized for its challenging, visually striking course. The club features tree-lined fairways, water features, elevation changes, and natural terrain that create a memorable playing experience for golfers at all levels. Located in the Hartford area, the property blends historic character—honoring 19th-century local leader Francis Gillette—with modern amenities. Team members join a professional, guest-focused environment that values quality, consistency, and pride in presentation across the entire guest experience, including food and beverage.Role Description The Sous Chef is a full-time, on-site role based at Gillette Ridge Golf Club in Bloomfield, CT. This role supports the Executive Chef in daily kitchen operations, including menu execution, food preparation, cooking, plating, and quality control for restaurant service, banquets, tournaments, and special events. The Sous Chef helps lead and train kitchen team members, ensuring consistent standards for food safety, cleanliness, and presentation. Responsibilities include coordinating prep and line work, monitoring inventory and waste, assisting with ordering and receiving, and helping develop specials and event menus. The Sous Chef collaborates closely with front-of-house staff to ensure timely service and an excellent dining experience for members, guests, and event clients.QualificationsStrong culinary skills, including line cooking, prep work, and experience with high-volume service and banquet production.Knowledge of food safety, sanitation standards, and proper food handling, with a commitment to maintaining a clean and organized kitchen.Leadership abilities to supervise, train, schedule, and motivate kitchen team members in a fast-paced environment.Menu execution and basic menu development skills, including portion control, consistency, and plating standards.Time-management and organizational skills to coordinate multiple stations, events, and service periods simultaneously.Ability to communicate clearly and professionally with culinary staff, management, and front-of-house teams.Prior experience as a Sous Chef, Lead Line Cook, or similar role in a restaurant, hotel, club, or catering environment.Culinary degree, formal training, or equivalent professional experience is preferred.Flexibility to work evenings, weekends, holidays, and event-driven schedules as required by club operations.ServSafe or similar food safety certification, or willingness to obtain one within a specified time frame.