Mount Vernon Country Club, managed by Bobby Jones Links, is situated in Mount Vernon, Ohio amongst the rolling hills of Knox County. The golf course was originally designed by Thomas Bendelow and updated in 1996 by Barry Serafin. In addition to its golf course, the Club has an athletic center, four pools, and club dining.

At Bobby Jones Links, we recognize that each of our associates are unique and have their own preferences to accompany them for their loyalty and hard work. That’s why we offer a variety of perks to our associates.

If giving back to your community is important to you, you might admire our community service day that we offer all full-time associates.

Your birthday is as important to us as it is to you which is why all full-time associates are eligible to receive one paid day in celebration of their birthday!

If public recognition motivates you, our Grand Slam, Clover Leaf, and Bobby Jones awards are something you can receive for a job well done.

Imagine this… blue skies, golf, and discounted play for associates at Bobby Jones Links Clubs. If that makes you want to pack your golf bag, click APPLY!

If this sounds like a culture you’d like to be a part of, Bobby Jones Links is hiring for a Sous Chef. Primary responsibilities include:

• Assisting in the preparation of the club’s annual food and beverage budget and financial goals.
• Holding all kitchen associates accountable for reaching their monthly and annual financial goals.
• Maintaining an accurate inventory count each month and has a firm understanding of cost of goods sold.
• Operating the kitchen within the budgeted payroll and making adjustments to it as sales increase or decrease.
• Understanding the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars, as they relate to the net income of the restaurant.
• Ensuring the kitchen’s presentation and appearance is always clean, pleasing to the eye, and impeccable in its presentation.
• Planning the schedule for all kitchen employees, if directed to do so by the Executive Chef.
• Planning all menus with the club’s Executive Chef.
• Developing standards to ensure consistency in food taste and presentation.
• Working closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Conducting the month end inventory and other periodic inventories as directed by the Executive Chef.
• Establishing controls to minimize waste and prevent theft.
• Developing, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
• Incorporating safe work practices and safe food handling standards.

Required Skills

• The ability to lead people and build cohesive teams working toward a common goal.
• The ability to provide exemplary member and customer service.
• The ability to proficiently use Excel, Word, and club point of sales systems.
• The ability to develop and manage budgets and other financial worksheets in detail.
• Must have a thorough working knowledge of the club’s food and beverage operation.
• Significant experience in the food and beverage industry.

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:

• Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
• Indoor conditions that may be very hot or cold.
• Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
• Noise level in the work environment is frequently loud