Sous Chef

Scioto Country Club is recognized as one of the top 25 country clubs in the United States and is one of only five country clubs to have hosted five different major championships. Recognized as both a Platinum Club and an Iconic Distinguished Club, two of the highest honors in the private club industry, Scioto actively seeks top talent to join our team.

Founded in 1916, Scioto has built a proud tradition of excellence, hospitality, and championship golf. Most recently, the Club hosted the 2026 U.S. Senior Open, welcoming the world’s top senior golfers and showcasing Scioto’s historic grounds, exceptional service, and dedicated team on a national stage.

Our commitment to excellence extends well beyond championship events. Every day, we strive to exceed our members’ expectations while creating a workplace where employees can develop their skills, take on new opportunities, and build rewarding careers. We invite you to become part of Scioto’s next chapter and contribute to the tradition that has defined our Club for more than a century.

Objective: The Sous Chef is a key member of Scioto Country Club’s culinary leadership team, responsible for overseeing the daily kitchen operations of the Grille Room, the Club’s three-meal restaurant. This position provides hands-on leadership to the culinary team, ensuring consistent execution of high-quality food and an exceptional dining experience for our members and guests.

Reporting to the Banquet Chef and Executive Sous Chef, the Sous Chef supervises food production personnel, directs daily preparation and service, and assists with food production as needed. This role is responsible for maintaining Scioto’s standards for food quality, presentation, consistency, sanitation, and cost control while fostering a professional, collaborative, and efficient kitchen environment.

Responsibilities and Expectations:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “features” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Assists in food procurement, delivery, storage and issuing of food items.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

Education and Experience:

• Degree from post-secondary culinary arts program preferred.
• Certification from American Culinary Federation or other hospitality association preferred.
• Three years in a food preparation encompassing all phases of food preparation and kitchen operation is required.
• Food safety certification.

Thank you for applying.