Job Description

Weymouth Country Club - Medina, OH

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another.

Sous Chef

Weymouth Country Club – Medina, Ohio

Reports To: Executive Chef / Director of Food & Beverage
Department: Culinary
Status: Full-Time, Exempt

Weymouth Country Club is seeking an energetic, organized, and passionate Sous Chef to help lead our culinary team in delivering exceptional dining experiences for our members and guests. The Sous Chef serves as the Executive Chef's second-in-command, overseeing daily kitchen operations while maintaining the highest standards of food quality, consistency, cleanliness, and hospitality.

This leadership position plays a vital role in supporting our diverse food and beverage operation, including à la carte dining, golf events, weddings, member tournaments, banquets, pool operations, holiday buffets, and special club events.

Essential Responsibilities

Culinary Leadership

• Assist the Executive Chef with all daily culinary operations.
• Lead kitchen operations in the Executive Chef's absence.
• Supervise, coach, train, and develop line cooks, prep cooks, banquet cooks, and dishwashing staff.
• Foster a positive, respectful, team-oriented work environment.
• Maintain high culinary standards and ensure consistent execution of recipes and presentations.

Food Preparation & Quality

• Prepare and oversee production for lunch, dinner, banquets, golf events, and specialty functions.
• Ensure every plate leaving the kitchen meets Weymouth Country Club's standards for quality and presentation.
• Maintain consistency in recipes, portion control, and plating.
• Assist in developing seasonal menus and daily specials.
• Participate in menu tastings and new menu development.

Member & Guest Experience

• Maintain a member-first service philosophy.
• Respond quickly and professionally to member requests and dietary accommodations.
• Work closely with front-of-house leadership to ensure seamless service.
• Assist with interactive culinary events and chef demonstrations when appropriate.

Kitchen Operations

• Coordinate daily production schedules.
• Assist with inventory management and ordering.
• Ensure proper product rotation using FIFO methods.
• Monitor food waste and assist in achieving targeted food cost goals.
• Verify product quality upon delivery.

Banquet & Event Execution

• Assist in planning and executing weddings, tournaments, galas, business meetings, holiday events, and club functions.
• Ensure banquet production timelines are met.
• Work collaboratively with the Events Team to exceed member expectations.

Sanitation & Safety

• Ensure compliance with all local health department regulations.
• Maintain ServSafe standards throughout the kitchen.
• Monitor cleanliness and organization of all kitchen areas.
• Ensure proper food temperatures and safe food handling procedures.
• Promote a culture of safety and cleanliness.

Financial Accountability

• Support labor scheduling to maximize productivity.
• Monitor food cost, waste, and purchasing.
• Assist with monthly inventory.
• Help achieve departmental budget goals.

Qualifications

Required

• Minimum 3-5 years of progressive culinary leadership experience.
• Previous Sous Chef experience preferred.
• Experience in a private club, resort, hotel, or upscale restaurant preferred.
• Strong knowledge of banquet and à la carte production.
• Excellent organizational and communication skills.
• Ability to lead in a fast-paced, high-volume environment.
• Strong knife skills and culinary fundamentals.
• Current ServSafe Food Protection Manager Certification (or ability to obtain).

Preferred Skills

• Scratch cooking experience
• Menu development
• Banquet production
• High-volume event execution
• Cost control and purchasing
• Inventory management
• Staff training and development
• Knowledge of Microsoft Office and restaurant POS systems

Physical Requirements

• Stand and walk for extended periods.
• Lift up to 50 pounds.
• Work in hot, cold, and humid kitchen environments.
• Ability to bend, kneel, and reach frequently.
• Flexible schedule including mornings, evenings, weekends, holidays, and tournament days.

What We Offer

• Competitive salary
• Paid vacation and holidays
• Health, dental, and vision benefits (where applicable)
• Employee meals
• Uniforms provided
• Professional development opportunities
• Collaborative team environment
• Opportunity to showcase creativity through seasonal menus and member events

Ideal Candidate

The successful Sous Chef will be a hands-on culinary leader who thrives in a hospitality-driven private club environment. They will possess a passion for mentoring others, delivering exceptional food, embracing creativity, and creating memorable dining experiences for Weymouth Country Club members and guests. This individual will be organized, dependable, and committed to excellence in every aspect of the culinary operation. This role combines strong leadership with a willingness to work alongside the team during busy service periods and major club events.

Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.