An established private, resort-style country club in Plymouth, Massachusetts, is seeking an experienced and passionate Sous Chef to join its culinary leadership team. Set along the beautiful South Shore overlooking Cape Cod Bay, the property offers its members an exceptional club lifestyle centered around recreation, community, hospitality, and outstanding dining experiences.

The Sous Chef will work closely with the Executive Chef and play a key leadership role in the daily operation of the kitchen, with a primary focus on à la carte member dining. This is a hands-on culinary position for a chef who enjoys being on the line, leading from the front, developing cooks, and delivering consistently excellent food in a busy restaurant environment.

The culinary operation features a scratch kitchen and a member-focused dining program built around quality ingredients, thoughtful preparation, consistency, and exceptional execution. The Sous Chef will help lead daily service while ensuring the culinary team is prepared, organized, and positioned to deliver an outstanding dining experience to members and their guests.

The successful Sous Chef will become a trusted partner to the Executive Chef and an important presence within the culinary operation. This individual will help create a la carte dining experience that members look forward to returning to—not only because of the quality and creativity of the food, but because they know they can expect exceptional consistency every time they dine at the club.

This is an excellent opportunity for a talented culinary professional who wants to join a member-focused private club where dining, hospitality, and community are central to the overall experience. The Sous Chef will play an important role in maintaining a welcoming, resort-style atmosphere and delivering the high level of culinary quality and hospitality members expect.

Responsibilities

• Support the Executive Chef in overseeing the day-to-day culinary operation, with primary responsibility for à la carte member dining.
• Lead daily restaurant food production and service while maintaining exceptional standards for quality, presentation, flavor, consistency, and timeliness.
• Work actively on the cooking line and provide hands-on leadership during busy meal periods.
• Serve as an expediter when needed, ensuring proper ticket flow, timing, portioning, preparation, garnishing, and presentation.
• Demonstrate strong proficiency across multiple stations, including sauté, grill, broiler, fry, garde manger, and other areas of the kitchen as needed.
• Assist with the development and execution of daily specials, seasonal menu offerings, and new menu items.
• Work closely with the Executive Chef to maintain and continuously improve recipes, preparation standards, and plating specifications.
• Ensure proper mise en place and readiness of all stations before each service.
• Direct, coach, train, and mentor line cooks and other culinary team members while creating a positive, professional, team-oriented kitchen culture.
• Help establish daily priorities and effectively deploy culinary staff based on business levels and operational needs.
• Maintain a strong understanding of member preferences and dietary needs and help ensure special requests are handled professionally and consistently.
• Monitor food quality throughout preparation and service and immediately address any issues that do not meet established standards.
• Assist with food ordering, receiving, inventory management, product rotation, and proper storage.
• Help manage food and labor costs through proper purchasing, portion control, production planning, waste reduction, and efficient scheduling.
• Maintain exceptionally high standards for kitchen cleanliness, organization, food safety, sanitation, and workplace safety.
• Ensure compliance with applicable health department requirements and established food-handling procedures.
• Foster strong communication and collaboration between the culinary and front-of-house teams to create a seamless member dining experience.
• Provide culinary support for club functions and special events when necessary, while maintaining a primary focus on the à la carte member dining operation.
• Assume increased kitchen leadership responsibilities in the Executive Chef's absence.
• Perform additional culinary and leadership responsibilities as directed by the Executive Chef.

Qualifications

• Minimum of 5 years of progressive culinary experience, preferably within a private club, upscale restaurant, resort, hotel, or similarly high-quality dining environment.
• Previous Sous Chef, Junior Sous Chef, Lead Line Cook, Chef de Cuisine, or comparable kitchen leadership experience strongly preferred.
• Strong background in high-quality, high-volume à la carte restaurant operations.
• Culinary degree or formal culinary training preferred but not required with equivalent professional experience.
• Excellent working knowledge of classical and contemporary cooking techniques.
• Demonstrated proficiency across multiple cooking stations and the ability to step onto the line and execute at a high level.
• Strong understanding of food cost, portion control, inventory, purchasing, waste management, and kitchen productivity.
• Proven ability to train, coach, motivate, and develop culinary employees.
• Ability to remain organized, composed, and decisive during high-volume service periods.
• Excellent communication and interpersonal skills with a positive, team-oriented leadership style.
• Strong attention to detail and commitment to consistency.
• Understanding of the expectations and service standards associated with a member-focused private club environment.
• ServSafe or comparable food safety certification required or ability to obtain.
• Allergen Awareness certification required or ability to obtain.Top of Form

Benefits

• Strong base salary + bonus
• Medical, dental, vision insurance
• PTO, Sick Time, Holiday Pay
• 401K
• American Culinary Federation (ACF) Membership