Sous Chef

Job Title: Sous Chef Department: F&B Kitchen

Reports to: Executive Chef Effective Date: June 2026

Job Summary: North Ridge Country is a private club providing its members with exceptional dining experiences in a multiple dining outlet. The Sous Chef assists the Executive Chef in managing all kitchen operations, including food preparation, staff supervision, inventory management, food safety compliance, and maintaining high culinary standards. This role requires strong leadership, organization, creativity, and the ability to thrive in a fast-paced environment while ensuring exceptional dining experiences for our members and their guests. This role is responsible for supervising one of our dining outlets

Supervisory Responsibilities:

• Recruit, hire and train kitchen staff
• Prepare schedules and manage timecards
• Coach, develop and lead the kitchen team in their outlet
• Assist with training, scheduling, coaching, and performance management.

Duties/Responsibilities:

• Assist in overseeing daily kitchen operations and food production. 
• Ensure consistency, quality, and presentation of all menu items. 
• Support menu planning, recipe development, and seasonal offerings. 
• Monitor food preparation methods, portion sizes, and garnishing standards. 
• Step into any kitchen station as needed during service.
• Supervise and support cooks, prep staff, and kitchen personnel. 
• Foster a positive, professional, and team-oriented kitchen culture. 
• Help maintain staff morale and accountability.
• Ensure compliance with all health department regulations and food safety standards. 
• Maintain a clean, organized, and sanitary kitchen environment. 
• Monitor proper food storage, labeling, and temperature controls. 
• Enforce safety procedures and kitchen best practices.
• Support budget goals and profitability initiatives.
• Ensure timely preparation and delivery of high-quality meals. 
• Accommodate dietary restrictions and special requests when possible. 
• Contribute to creating exceptional dining experiences for members and guests. 

Required Skills/Abilities: 

Ability to lead and motivate a team in a high-volume environment. 

Excellent communication, organizational, and time-management skills. 

Flexible schedule, including evenings, weekends, and holidays. 

Passion for food and hospitality. 

Strong attention to detail. 

Dependable and professional demeanor. 

Creative mindset with a commitment to excellence. 

Ability to remain calm under pressure.

Education and Experience:

Culinary degree or equivalent professional kitchen experience preferred. 

Minimum of 3–5 years of kitchen experience, including supervisory responsibilities. 

Strong knowledge of culinary techniques, food safety, and sanitation standards. 

ServSafe Certification or equivalent preferred.

Physical Requirements: 

Standing for periods of time

Moving around a busy kitchen

Must be able to lift up to 35lbs