Sous Chef | Full-Time | University of Southern California (USC) Athletics

ClubCorp is a leading operator of premium owned and managed private golf and country clubs, catering to discerning members who expect the highest quality dining and hospitality experiences. As a hospitality company with a strong focus on food and beverage excellence, ClubCorp manages a diverse portfolio of clubs across the United States, offering world-class amenities and first-rate service. The company is well-known for its commitment to quality, member satisfaction, and fostering a collaborative and respectful work environment. The Sous Chef role at ClubCorp plays a critical part in maintaining the high culinary standards expected within its clubs. Reporting to the Executive Chef, the Sous Chef assists in all kitchen operations including the main, grill, and banquet kitchens. This position encompasses a wide range of responsibilities such as ordering and inventory management, scheduling staff, maintaining sanitation and kitchen equipment, and employee development through training and performance reviews. The hourly wage for this role ranges from $29.00 to $32.00, positioning it as a competitive opportunity for culinary professionals seeking to grow in their careers. This full-time position offers comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with employer matching, and paid time off encompassing vacation days, sick leave, and 11 holidays. The company values work-life balance and professional development, making this a sustainable and rewarding career choice for culinary professionals. In the Sous Chef position, you will be responsible for ensuring the proper preparation and quality of food, maintaining profit and labor cost controls, and organizing food service activities across multiple dining outlets. You will oversee consistent dish preparation and presentation, adhering closely to ClubCorp's quality standards, all while providing leadership and supervision to kitchen staff. This includes training employees, managing performance, and fostering a team-oriented atmosphere that emphasizes the company's 3 Steps of Service, focusing on member satisfaction. Additional duties include participating in food and beverage, banquet, and line-up meetings; preparing work schedules and monitoring payroll costs; managing food inventory through ordering and rotation; supporting menu development for a la carte and banquet menus; and expediting meal periods ensuring quality control. The role demands strict adherence to cleaning schedules, sanitation standards, and safety protocols to maintain a clean, safe, and efficient kitchen environment. Beyond the core responsibilities, the Sous Chef must demonstrate flexibility by performing varied functions as needed to meet the fluctuating operational demands of the club. This ability to adapt and assist across different tasks highlights the collaborative culture fostered at ClubCorp. The position also requires compliance with company and club policies, manuals, and operational standards, supporting a professional and safe workplace. Candidates for this role should be prepared to work in a fast-paced indoor environment that requires physical stamina, including standing, walking, lifting, and handling kitchen equipment weighing up to 50 pounds regularly and occasionally lifting up to 100 pounds. The role may also require working weekends or holidays to meet business needs. This role will remain open until December 31, 2025, providing ample opportunity for qualified candidates to apply and join a respected and growing organization in the luxury hospitality sector.

• High school diploma or equivalent
• Minimum 2-3 years experience as a line cook or similar culinary role
• Valid health and sanitation certification
• Ability to work in a fast-paced indoor environment
• Capable of standing, walking, lifting up to 100 lbs occasionally
• Able to communicate effectively and follow directions
• Available to work weekends and holidays as needed
• Commitment to maintaining cleanliness and safety standards