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Job Information

The Landings Club Sous Chef in Skidaway Island, Georgia

Job Summary

Responsible for assisting in directing the culinary operations for the designated clubhouse to create a memorable dining experience for members and guests by maintaining consistency and quality.


  • Greets members promptly and efficiently and takes care of their needs.

  • Manages the workflow in the kitchen to ensure a smooth operation by administering tasks, effectively communicating and leading by example.

  • Organizes all food preparation, presentation and service procedures.

  • Assists Club Chef in creating menus and specials that will create a memorable experience for our members and ensure repeat business.

  • Observes orders going out of the kitchen as well as the food being prepared to avoid waste by ensuring proper consistency, temperature, flavor and quality.

  • Inspects equipment before and after use ensuring cleanliness and proper working order and correcting or reporting any problems or issues with equipment to Head Chef.

  • Oversees inventory of all stations and ensures proper rotation and utilization.

  • Reviews prep list, daily pars and maintains par levels.

  • Determines current inventory needs, orders stock accordingly without instruction or supervision, and ensures all food items are dated and up to Club standards.

  • Completes food safety program successfully within 30 days of hire.

  • Trains new hires and guides staff to adhere to safety and food handling practices.

  • Schedules and supervises all kitchen staff to ensure proper coverage.

  • Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc.

  • Ensures kitchen is clean according to health department standards.

  • Reviews with kitchen employees any necessary work needed for special parties or orders.

  • Monitors staffing levels, vacation requests, and overtime.

  • Assists the Club Chef in ensuring department budget is achieved and helps in controlling cost.

  • Acts as Club Chef in the Club Chef’s absence.

  • Provides an example for all staff in appropriate workplace behavior and conduct.

  • Trains employees in all aspects of their jobs and company policies and standards.

  • Monitors employee performance and relays behavioral issues to the Club Chef as necessary.

  • Complies with departmental uniform and grooming standards.

  • Works effectively as a team with all departmental employees.

  • Works variety of shifts, as needed to include nights, weekends and or holidays.

  • Complies with departmental and Club policies and procedures.

  • Performs all other duties as assigned.


  • High School Diploma or equivalent.

  • 1 or more years of experience as a Sous Chef or culinary leadership, preferably in a private club.

  • Must have valid driver’s license to operate Club vehicles.

Critical Skills

  • Ability to read, understand and follow verbal/written instructions.

  • Ability to manage a diverse workload, and prioritize in a fast paced environment.

  • Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.

  • Highly organized and able to handle multiple tasks and to deploy resources effectively.

  • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission.

  • Ability to understand verbal and written direction in English.

  • Ability to replicate and teach recipes, product and presentation as standardized.

  • Obtain high personal and professional integrity.

Physical Demands

  • Standing and/or walking 100% of shift.

  • Lifting, carrying or moving up to 50 pounds.

  • Pushing, pulling, bending, stooping, and upward reaching.

  • Works in a kitchen environment with temperature fluctuations.

External Company Name: The Landings Club

External Company URL: landingsclub.com