Live In Chef Jobs in Jackson, MS (NOW HIRING)

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, "The secret of golf is to turn three shots into two." That same pursuit of excellence defines everything we do.
Live Oaks Golf Club, managed by Bobby Jones Links, is a semi-private 18-hole golf club in Jackson, Mississippi, known for its classic Southern layout, towering live oak trees, and full-service amenities including dining, lodging, and event spaces. Designed by John F. Stahl and opened in 1969, the course has become a longtime favorite for golfers in the Jackson area.
Live Oaks is hiring for a Chef de Cuisine. The Chef de Cuisine will work closely with the Culinary Director, and is responsible for overseeing daily kitchen operations, maintaining food quality and consistency, supervising kitchen staff, controlling food and labor costs, and ensuring compliance with sanitation and safety standards. This role supports menu execution, staff development, and a high-quality guest dining experience.
Primary responsibilities include:

• Manage and supervise all back-of-house kitchen operations.
• Lead, train, schedule, and motivate cooks and kitchen staff.
• Ensure all dishes are prepared and presented according to recipes and quality standards.
• Assist with menu planning, recipe development, and seasonal updates with culinary director.
• Monitor inventory levels and coordinate ordering of food and supplies.
• Control food cost, portioning, waste, and labor efficiency.
• Maintain cleanliness, organization, and compliance with food safety and sanitation regulations.
• Work closely with front-of-house management to ensure smooth service and guest satisfaction.
• Inspect kitchen equipment and report maintenance needs promptly.
• Step in during service to support production and expedite orders when needed.

Qualifications:

• Proven experience as a Chef de Cuisine, Sous Chef, or similar leadership role.
• Strong knowledge of culinary techniques, food safety, and kitchen operations.
• Excellent leadership, communication, and time-management skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Culinary degree or equivalent professional training preferred.
• Flexible schedule, including evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot, fast-paced kitchen conditions.