Sous Chef - Join the Team!

Le Triomphe Golf & Country Club is a prestigious and well-established private golf and country club known for its commitment to providing an exceptional member experience through world-class amenities, outstanding service, and an inviting atmosphere. Nestled in a beautiful setting, the club offers members a premier golfing experience alongside fine dining, social events, and recreational facilities that cater to families and individuals alike. The environment is one that values tradition, excellence, and community, striving to maintain its reputation as a leading venue for both leisure and special events. The club’s dedication to quality and member satisfaction extends to every aspect of its operations, making it a highly sought-after place to work and enjoy a vibrant lifestyle. The Sous Chef at Le Triomphe Golf & Country Club is a vital leadership position within the culinary team, responsible for supporting the Executive Chef by overseeing daily kitchen operations and contributing to the overall dining experience offered at the club. This role requires a dynamic professional who thrives in hospitality, demonstrating strong leadership, creativity, and commitment to quality. The Sous Chef manages food preparation across all dining outlets, including à la carte service, banquets, special events, and member functions, ensuring that every dish served meets the club's high standards for taste, presentation, and consistency. The position demands an emphasis on teamwork as well as meticulous attention to detail in kitchen sanitation, staff training, and safety compliance. This is an exciting opportunity for culinary professionals with a passion for hospitality to advance their careers in an exclusive club environment. The Sous Chef helps maintain operational efficiency by controlling food costs, managing kitchen equipment, and adhering to food safety regulations. Additionally, the individual will be instrumental in training kitchen staff, developing food concepts, and contributing to budget management within the Food and Beverage Department. Overall, the role is perfect for candidates eager to engage in a rewarding workplace that promotes professional growth while delivering exceptional culinary experiences to its members and guests.

• Associate's degree or two to three years of related experience and/or training
• Food safety and sanitation training
• Regular and reliable attendance
• Ability to work in a fast-paced environment
• Strong organizational skills
• Attention to detail
• Effective communication skills
• Ability to work flexible hours including weekends and holidays