Sous Chef

Ron Jaworski's Valleybrook Country Club is looking for a creative and motivated Sous Chef to join our talented culinary team.

In this position, you will be responsible for overseeing our casual pub style restaurant that caters to our club members, golf clients, and general public. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

About Us:

Ron Jaworski Golf strives to be an employer of choice. 

When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff.

We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity.

So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces.

What We Offer:

• Opportunities for Growth with the Organization

• Employee Golf Privileges

• Chef Prepared Shift Meals at No Cost to Employees

• Ongoing Country Club/Hospitality Training and Experience

• Employee Discounts

• Health, Dental, and Vision Insurance

What We Are Looking For:

• Friendly and positive attitude

• Communication and conversational skills

• Ability to multitask and prioritize many requests

• Attention to detail

• Enthusiasm working in a team

• Ability to work in a fast-paced environment

• Knowledge of food and beverage preparations

• Willing to work flexible schedules

Job Summary (Essential Functions):

• Serve as “second-in-command” of the kitchen.

• Assist the Executive Chef in supervising food production and service for ala carte dining. 

• Assist with banquet events and other functions at the Club as necessary.

• Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

• Develops menus, specifications and recipes.

• Monitor food and labor budgets for the department.

• Maintain highest professional food quality and sanitation standards.

Duties and Responsibilities

• Assumes complete charge of the culinary programs in the absence of the Executive Chef.

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.

• Consistently maintains standards of quality, presentation and flavor of foods.

• Personally works in any station as assigned by the Executive Chef.

• Consults with FOH management and dining service personnel regarding specials, and menu items.

• Assists in food procurement, delivery, storage and issuing of food items.

• Expedites food orders during peak service hours.

• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all member and guest complaints to the chef and assists in resolving complaints.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

HR Management

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