FT Sous Chef - Westfield Country Club

Westfield•Westfield Center, OH

About The Position

Westfield Country Club is proud to announce the job opportunity of Sous Chef. The Spring of 2026 will open with a brand-new clubhouse, a state-of-the-art kitchen, a new pool facility and kitchen, and an exciting new chef, menu, and concept. Join a new food and beverage team where personal development is a promise, where every member has the opportunity to contribute and learn, and where every member of the team is valuable. This position is exempt. Salary is dependent upon experience, knowledge, and skill. The Sous Chef supervises Food and Beverage professionals and is responsible for overseeing the efficient operation and management of the Food and Beverage Department within Westfield Country Club. The role is responsible for menu planning and production, staff leadership and development, expense management, purchasing and inventory management, safety, sanitation, and ongoing customer service excellence. The role collaborates with other culinary leaders and hospitality leaders to synchronize food services and shared use of culinary resources across all Hospitality Operations.

Requirements

3 - 5 years of experience in Food and Beverages Services, Hospitality Management or a related field.
Culinary Degree or a related field and/or commensurate experience.
County and State Food Manager Certifications (ServSafe Manager)

Responsibilities

Develops and implements operational strategies to ensure smooth functioning of the food and beverage unit.
Monitors daily activities, including food preparation, service, and customer interactions, to maintain high standards of quality and service.
Coaches and mentors cooks, dishwashers, and other staff to assure personal development and continuous learning. Takes the time to show staff why they are being asked to do something a certain way.
Tries to find a way to say “yes” to requests and accommodate guests and members.
Shows patience and exhibits a flexible mindset when facing new company challenges. Has an adapt and overcome mentality when unexpected issues arise.
Maintains and updates systems for prep production, ordering, inventory, and menu development to assure consistent prior preparation.
Manages expenses within budgeted targets including purchasing products within authority level and manages inventory. Generates and analyzes reports as requested by the leader.
Interfaces with customers and business partners to develop and nurture relationships and to obtain ongoing feedback pertaining to operational performance. Collaborates with key stakeholders to ensure continuous improvement through implementation of feedback.
Ensures proper inventory management, including ordering, stock control, and waste reduction.
Supervises all culinary operations at assigned location(s) including a la carte, banquet, catering, employee dining, outdoor food and beverage services (pool and golf course), menu planning and development, product/vendor management, production engineering, costing, and research and development.
Establishes, communicates, and maintains safety and sanitation standards and a healthy, safe, and compliant work environment.
Contributes to the development and management of annual operating budgets and makes capital expenditure recommendations.
Collaborates with Hospitality leadership and peer leaders in managing the operational performance of the business unit. Assists leader in short term planning for the unit.
Owns accountability for talent management and navigation of employee related issues that impact morale and work environment to ensure a high performing team including hiring and selection, succession planning, performance and compensation management, and employee development and career coaching as required. Manages priorities and workload distribution and removes barriers that impede progress.