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Sous Chef (PM Shift)

Cherokee Town & Country Club Atlanta, GA
  • Posted: October 09, 2019
  • Full-Time


Do you love to cook? Are you a great mentor and love to lead others in the kitchen?

Cherokee Town and Country Club is looking for a Sous Chef that genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment. Demonstrates a positive attitude and actions through a display of courtesy, service, cooperation, hospitality, and professionalism to the membership, guests, and fellow employees. Must be a 'team' player.

Job Summary (Essential Functions)

Works under supervision of Executive Chef and/or Chef De Cuisine in matters concerning food served to respective dining outlets but assumes complete charge of Food Preparation Department in their absence. May help plan daily menus; sees that food is cooked at the highest quality standards as and when ordered; supervises and controls requisitioning of needed foodstuffs; inspects portioning and garnishing of foods; supervises and assists cooks in preparing, cooking, and serving meats, sauces, vegetables, soups and cold foods. Projects leadership and respect in the culinary department.

Job Knowledge, Core Competencies and Expectations

Ensures that work area is safe and secure

Adheres to state and local health and food safety regulations

Maintains a complete day-to-day knowledge of menus preparation and presentation.

Attention to detail, knowledge of ingredients and recipe conversions

Proficiency in Microsoft Word, simple math formulas and calculations and Food Trak

Job Tasks/Duties

Responsible for execution of food items to ensure members are satisfied

Consults with Executive Chef or Chef De Cuisine concerning the daily menu and parties.

Is responsible that all culinarians are briefed daily to assure maximum efficiency.

Has effective communication with the respective Maitre d' and Hostess or Banquet Captains.

Is constantly aware of the food inventories within the standard specifications. Makes sure that food requisitioning is kept within the set policies.

Responsible that food production is kept within the set quality standards.

Cooks food that requires skillful preparation such as roasts, stews, sauces and soups.

Tastes all cooked food, either portions cooked foods or gives instructions as to the size of portions and methods of garnishing; carves meats.

Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; makes individual cuts of meat to a specified size or weight, utilizing every portion of the carcass.

Assists Executive Chef and /or Executive Sous Chef or Chef Tournot in any way as directed.

Educate, train and coach the food service staff to achieve stated objectives.

Submits ideas and suggestions for any future goals and operational improvements to the Executive Chef.

Consults with Chef and posts Food Utilization Sheet.

Always Presents him/herself in the most professional manner showing leadership and self-control and works towards a common goal within the food and beverage operation

Manages dating, labeling and covering in walk in coolers and freezers.

Other duties as assigned.

Key Relationships: Culinary Staff, Stewarding, Food and Beverage Service Staff, Purchasing Department, Catering, Human Resources, Maintenance, and Member relations.


Physical Demands

Occasionally required to sit

Often required to lift moderate weights (25-50 pounds)

Occasionally required to lift heavy weights (50 pounds or greater)

Required Qualifications:

2 years of experience as a line cook at Country Club or similar hospitality establishment. Preferred: supervisory experience.

Serve safe certification

Must be able to lift at least 50 lbs.

Must be able to stand long durations

Able to understand and communicate in English

Preferred Qualifications:

Culinary degree or ACF equivalent

Training certification

Bachelor's degree in Food Services Management or a related field and one year of related experience; or a combination of education and related experience.

Reports to:

Main Kitchen

Executive Chef

Terrace Level Kitchen

Executive Chef or Chef de Cuisine

Country Club

Country Club Executive Chef

Classification: Exempt Salary DOE (depends on experience) up to $48K

What we offer:

  • Free meals while on duty
  • Free parking
  • Work uniform
  • Employee Golf available on most Mondays
  • Employee Recognition opportunities
  • Employee Appreciation Events
  • Employee Scholarship Program

We participate in Everify / Cherokee is a Drug Free Workplace

Our organization has partnered with Talent Plus, a company that develops scientifically validated selection and development tools to identify the natural talents of our prospective employees.

To complete your application, we ask that you complete the following online assessment. This assessment will enable us to better understand your unique talents and how they align with our culture. The assessment will take approximately 25-30 minutes to complete.

Talent Assessment Link (

Cherokee Town & Country Club


Atlanta, GA
30305 USA

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