Sous Chef

Ideal candidates are dependable, well-organized, detail-oriented, and able to thrive in a fast-paced environment. Demonstrating a strong level of communication and interpersonal skills, Sous Chef must possess the management and leadership skills to assist the Executive Chef in building and developing a highly motivated and professional staff to run an efficient, service-oriented kitchen and banquet operation. Additionally, ideal candidates have proven experience to be able to be responsible and accountable for food production and presentation to restaurant guests and staff as directed by the Executive Chef.

Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and dining room management.

• Evaluates food products to assure that quality standards are consistently attained
• Performs daily walk-through to ensure full compliance with Department of Health regulations
• Upholds Troon’ Food and Beverage policies
• Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations
• High Standards of personal hygiene
• Supervise the daily food production operations
• Ensure that the customer’s expectations are consistently exceeded at all times
• Implement and support all course policies and programs as communicated by management.
• Perform specialty projects as assigned by the Executive Chef
• Undertakes responsibility for kitchen in absence of Executive Chef
• Perform other duties as assigned by supervisor or manager

• 3 years minimum of Fine Dining Experience
• Must have supervisory and leadership skills
• Must be dependable
• Must be able to work well in a fast-paced environment
• Must be well organized and detail-oriented
• Must have strong communication and interpersonal skills
• Must be proficient in the use of Microsoft Word, Excel and Outlook
• ServSafe Certified preferred

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays