Blue Hill Country Club
Sous Chef
Location: Canton, Massachusetts • Employment type: Full-time
Pay range: $70,000.00/yr - $80,000.00/yr (Base salary plus monthly bonus)
Blue Hill Country Club is recruiting for a Sous Chef. The Sous Chef is responsible for assisting with oversight of the day‑to‑day culinary operations of a multi‑unit operation. The club features multiple dining outlets, pool operations, and an extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and à‑la‑carte experience.
Key Responsibilities
This is a very hands‑on working sous chef position, not an office role. Execution of daily operations is the first priority.
Work with the Executive Chef to coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
Assist with staff training and development through education and creative instruction.
Ensure standardization of recipes and plate presentation for à‑la‑carte venues and catered events to deliver a memorable dining experience for all members and guests.
Advocate outstanding service to members and understand the critical role of membership in exceeding expectations for the operation.
Oversee daily culinary operations including à‑la‑carte, member events, and banquets.
Collaborate with the Executive Chef on creative menu design, concise purchasing strategies, and efficient operational management.
Hands‑on daily role—no office work.
Work line each day.
Maintain a strong respectful management style; the team is a family and we seek a great ambassador to expand upon our culture.
Skills/Qualifications
Minimum includes two years experience as a Sous Chef or four years’ experience in culinary roles.
Successfully led dynamic, high‑volume culinary operations with multiple dining outlets.
Possesses a commanding presence in the dining room.
Proven track record of team management, organizational, and coaching skills.
Solid understanding of à‑la‑carte and banquet operations.
Strong management skills with a focus on inspirational leadership, financial performance, and people skills.
Thorough knowledge of menu planning for restaurants and banquets; able to execute high‑volume buffet and banquet cuisine exceeding expectations.
Confident, proactive team builder with a history of attracting, developing, and retaining high‑performing staff.
Motivates and maintains a cohesive team while managing performance.
Promotes positive work relationships with other departments.
Manages change effectively.
Comprehensive knowledge of expense control related to labor and budgeting.
Experience with purchasing and inventory systems is a plus.
(Mask: Creative menu development skills) Superior client service skills and the ability to maintain poise under pressure.
Proficiency in both English and Spanish is a positive.
Benefits
Medical, dental, and vision insurance – first day of month following a 60‑day waiting period.
Paid holidays – eligible after 6 months of employment.
Paid Time Off (PTO) – accrual based on schedule in employee handbook.
401(k) retirement and savings plan.
Employee meals.
Playing and practice privileges.
About Blue Hill Country Club For nearly a century, one of New England’s most cherishedებია private golf clubs has offered a lifestyle experience unsurpassed in the Boston area. Blue Hill Country Club seeks to cultivate a new era that is a fit for the modern family, while embracing its rich tradition. Located just 15 minutes outside of Boston, the club offersക്സ championship‑caliber golf, swimming, dining, social events, and a park‑like oasis for golf, summer swimming, camps, family events, and more. Members enjoy a laid‑back charm with endless amenities, from a driving range to an outdoor patio/bar.
Seniority Level Mid χρησιμοποιήτο
level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries: Recreational Facilities
#J-18808-Ljbffr
Pay range: $70,000.00/yr - $80,000.00/yr (Base salary plus monthly bonus)
Blue Hill Country Club is recruiting for a Sous Chef. The Sous Chef is responsible for assisting with oversight of the day‑to‑day culinary operations of a multi‑unit operation. The club features multiple dining outlets, pool operations, and an extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and à‑la‑carte experience.
Key Responsibilities
This is a very hands‑on working sous chef position, not an office role. Execution of daily operations is the first priority.
Work with the Executive Chef to coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin.
Assist with staff training and development through education and creative instruction.
Ensure standardization of recipes and plate presentation for à‑la‑carte venues and catered events to deliver a memorable dining experience for all members and guests.
Advocate outstanding service to members and understand the critical role of membership in exceeding expectations for the operation.
Oversee daily culinary operations including à‑la‑carte, member events, and banquets.
Collaborate with the Executive Chef on creative menu design, concise purchasing strategies, and efficient operational management.
Hands‑on daily role—no office work.
Work line each day.
Maintain a strong respectful management style; the team is a family and we seek a great ambassador to expand upon our culture.
Skills/Qualifications
Minimum includes two years experience as a Sous Chef or four years’ experience in culinary roles.
Successfully led dynamic, high‑volume culinary operations with multiple dining outlets.
Possesses a commanding presence in the dining room.
Proven track record of team management, organizational, and coaching skills.
Solid understanding of à‑la‑carte and banquet operations.
Strong management skills with a focus on inspirational leadership, financial performance, and people skills.
Thorough knowledge of menu planning for restaurants and banquets; able to execute high‑volume buffet and banquet cuisine exceeding expectations.
Confident, proactive team builder with a history of attracting, developing, and retaining high‑performing staff.
Motivates and maintains a cohesive team while managing performance.
Promotes positive work relationships with other departments.
Manages change effectively.
Comprehensive knowledge of expense control related to labor and budgeting.
Experience with purchasing and inventory systems is a plus.
(Mask: Creative menu development skills) Superior client service skills and the ability to maintain poise under pressure.
Proficiency in both English and Spanish is a positive.
Benefits
Medical, dental, and vision insurance – first day of month following a 60‑day waiting period.
Paid holidays – eligible after 6 months of employment.
Paid Time Off (PTO) – accrual based on schedule in employee handbook.
401(k) retirement and savings plan.
Employee meals.
Playing and practice privileges.
About Blue Hill Country Club For nearly a century, one of New England’s most cherishedებია private golf clubs has offered a lifestyle experience unsurpassed in the Boston area. Blue Hill Country Club seeks to cultivate a new era that is a fit for the modern family, while embracing its rich tradition. Located just 15 minutes outside of Boston, the club offersക്സ championship‑caliber golf, swimming, dining, social events, and a park‑like oasis for golf, summer swimming, camps, family events, and more. Members enjoy a laid‑back charm with endless amenities, from a driving range to an outdoor patio/bar.
Seniority Level Mid χρησιμοποιήτο
level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries: Recreational Facilities
#J-18808-Ljbffr