Sous Chef (PH/Banquets)

Located just off Highway 280 in Menlo Park, Sharon Heights Golf & Country Club has been one of the top private golf and country clubs in the United States since opening in 1962. We have a proud history of providing excellent food, service and experiences to our members.

Why work here?

• Meals provided Tuesday through Sunday
• Scholarship program for Education/Tuition assistance for yourself or child(ren)
• Health benefits including medical, dental, vision
• Paid Time Off
• Holiday Bonus
• 3% Automatic Employer Contribution to 401(k) after 90 days

For applicant security, we recommend that candidates verify the legitimacy of any employment opportunity through the company’s official careers page. Sharon Heights Golf & Country Club will never request sensitive personal or financial information outside of the formal hiring process.

Job Purpose:

Sharon Heights Golf and Country Club’s Pool House & Banquets Sous Chef supports the culinary team in delivering exceptional dining experiences for members and guests through consistent execution of high-quality pool house and banquet food service. This role assists in supervising day-to-day back of house operations, maintaining culinary standards, supporting team development, and ensuring successful operational execution across multiple outlets and events. 

Job Summary (Essential Functions):

• Assist in the daily supervision of culinary operations for poolhouse dining outlet and banquet events 

• Ensure food preparation and presentation aligns with established standards, recipes, and expectations 

• Support the Chef’s team in planning, organizing, and directing kitchen operations 

• Supervise effective opening and closing processes, actively managing kitchen operations through service 

• Supervise and mentor line cooks and culinary team members, providing training, coaching, and performance feedback 

• Ensure consistent food quality, portioning, sanitation, and timing through service periods 

• Monitor food inventory levels and support ordering, receiving storage, organization, and inventory controls 

• Ensure compliance with all relevant health, safety, sanitation, and food handling regulations 

• Support development and implementation of rotating/seasonal menus, specials, recipe standards, etc.  

• Support labor management through informed schedule development, productivity management, efficient staffing practices, and time and attendance management. 

• Foster a collaborative, professional, and hospitality-focused kitchen environment 

• Act as manager-on-duty within culinary operations in place of the Executive Sous Chef/Executive Chef/Sous Chef (ALC/Banquets) 

Qualifications:

• Education 

• • High School Diploma or equivalent required 

• • Culinary degree or formal culinary training preferred 

• Licensure/Certifications 

• • ServSafe Manager Certification or equivalent required 

• • Food Handler Certification required 

• Experience 

• • Minimum of 3-5 years of progressive culinary experience in high-end, high-volume hospitality (preferably private Club) in both banquet and à la carte dining 

• • Prior leadership and supervisory experience in a culinary operation strongly preferred 

• Skills 

• • Strong culinary technique 

• • Excellent verbal and written communication skills 

• • Organized, high attention to detail 

• • Ability to multi-task and prioritize in a fast-paced environment 

• • Motivated, able to work independently 

• • Proficiency in inventory management, ordering, prep planning, team scheduling, and kitchen organization 

• • Working knowledge of kitchen sanitation and food/food preparation safety 

• • Ability to maintain professionalism in high-pressure environments 

• • Spanish language skills strongly preferred but not required 

Work Schedule and Hours: 

Schedule includes mornings, evenings, weekends, and holidays. Extended hours required based on operational needs and club events. Availability required during peak season, tournaments, and events.