Located just off Highway 280 in Menlo Park, Sharon Heights Golf & Country Club has been one of the top private golf and country clubs in the United States since opening in 1962. We have a proud history of providing excellent food, service and experiences to our members.

Why work here?

• Meals provided Tuesday through Sunday
• Scholarship program for Education/Tuition assistance for yourself or child (Available after 90 days employment & during scholarship program term.)
• Health benefits including medical, dental, vision
• Paid Time Off
• Holiday Bonus
• 401(k) after 3 months of employment (2% matching)

Job Purpose:  

The Sous Chef is responsible for supporting the Executive Chef and Chef’s Team in all aspects of kitchen operations, with a specific focus on the planning, preparation, and execution of all club events including but not limited to weddings, banquets, member functions, and private events. The Sous Chef also plays a key role in providing support to a la carte restaurant service, leading and managing culinary staff, maintaining standards for food quality and kitchen sanitation, and contributing to menu development.  

Job Summary (Essential Functions): 

• Oversee preparation and planning for all events, ensuring quality and consistency of all outputs 

• Collaborate with Events and Banquets teams to ensure timely and accurate execution of event menus 

• Lead culinary operations of all on-site events 

• Assist in management of daily kitchen operations for various restaurant outlets 

• Ensure optimal culinary service during peak dining periods in collaboration with front-of-house teams 

• Maintain compliance with all relevant food safety, sanitation, safety, and health regulations 

• Assist with managing inventory, ordering, and cost management 

• Supervise, train, and support culinary team members across multiple stations 

• Provide feedback, coaching, development, and training to encourage growth and maintain and/or elevate individual and team performance  

• Contribute to the development of seasonal menus, special event menus, and staff meals 

• Foster a professional, team-oriented culture 

• Serve as the acting culinary lead in the absence of the Chef de Cuisine 

Qualifications:  

• Education
  • Formal culinary/gastronomic education preferred (work experience in lieu of formal education will be considered) but not required
• Licensure/Certifications
  • Valid Food Safety/Sanitation certification required
• Experience
  • 5+ years of progressive culinary experience in a professional kitchen
  • Minimum of 2 years in culinary leadership and personnel management required
  • Banquet experience required
  • Strong background in menu development, food costing, and kitchen operations
• Skills
  • Ability to multitask and perform under pressure in a fast-paced environment
  • Proficient in Microsoft Office (Word, Excel, etc.)
  • Excellent verbal and written communication skills
  • Creative and detail-oriented with a passion for culinary excellence
  • Spanish language proficiency preferred

Work Schedule and Hours: 

• Full-Time, variable based on banquet/event bookings, a la carte dining, and organizational needs

• Flexibility for occasional work outside of normal business hours (i.e. special events) and through the duration of peak season is required

• Weekends and Holidays required