OVERVIEW
The Sous Chef reports to the Executive Chef. This is a position of culinary leadership that is responsible for overseeing all culinary operations in an assisting role with a priority in managing back of house catering operations. This role involves not only the creation and execution of high-quality, customized menus but also the management of kitchen staff, inventory, and compliance with health and safety regulations. The Sous Chef ensures that all food prepared for events meets the highest standards of taste, presentation, and consistency, while also staying within budgetary constraints. The Sous Chef will also support Canteen operations when business allows or is dictated.

KEY FUNCTIONS

Menu Planning and Development

Food Preparation Quality Assurance and Cooking

Team Leadership and Management

Inventory and Supply Management

Event Coordination

Health and Safety Compliance

Collaboration with Other Departments

Budget and Cost Control

THE LSC WAY
Our Culture is a top priority. As part of our commitment to culture, we have written several ‘fundamentals’ called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:

KNOWLEDGE, SKILLS and ABILITIES

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• 4+ Years of leadership experience in the hospitality industry
• ServSafe Food Handler Certification; We will provide training for certifications
• ServSafe Alcohol Certification: We will provide training for certifications
• ServSafe Manager Certification: We will provide training for certifications
• Current CPR, First Aid, AED certifications: We will provide training for certifications
• Valid driver's license with a clean driving record

REPORTING TO THIS POSITION
Catering Kitchen Staff, Canteen Kitchen Staff, BOH Shift Leads

PHYSICAL REQUIREMENTS
Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Physical demands are more than those for sedentary work; one must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.

ABOUT US

Come work with us! At Leroy Springs & Company, we are more than a nonprofit organization. We are a family of brands rooted in nonprofit recreation, with a legacy lasting more than 80 years and a long-held belief that all people should benefit from affordable outdoor recreation, education and wellness opportunities. Today, our portfolio includes the Anne Springs Close Greenway, a 2,100-acre nature preserve; four historic golf courses; Springmaid Mountain Retreat in Spruce Pine, NC; and the FLYERS Afterschool program, which serves all Fort Mill elementary schools.

With a team of over 500 dedicated employees across four counties and two states, we are united by values of excellence, integrity and community. Our culture is built on trust, collaboration and a shared vision for a vibrant future.

Whether you are interested in outdoor seasonal jobs, non-traditional education positions, or a segue into the nonprofit, golf or parks and recreation industries, Leroy Springs & Company offers a place to grow, connect and make a lasting impact.