Sous Chef

PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services.


Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life.

Sous Chef - Full Time - Port St. Lucie, FL

PGA Golf Club offers a variety of benefits and resources to help employees and their families lead healthy lives.

Benefits Package

• Health & Wellness: Competitive medical, dental, and vision; paid time off (PTO); flexible holidays; EAP; flexible scheduling; golf privileges and opportunities to learn the game; and food/apparel discounts. 

• Financial: 401K and HSA (both with employer matches), life and AD&D insurance, short-term disability, and educational assistance.

The Sous Chef is responsible for overseeing the culinary operations at the PGA Golf Club as assigned by the Chef De Cuisine including but not limited to:  safety & sanitation, staffing, training, budget management, member/guest satisfaction, purchasing & inventories, menu development, payroll management, departmental disciplinary action, ala carte, and event execution.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Assist the Chef De Cuisine in the development of culinary processes, procedures and controls which align with the Club’s financial and operational goals. Assist in monitoring the department’s progress towards meeting these goals and make any necessary corrective action.

Assist the Chef De Cuisine in ensuring the safety and compliance of the department by meeting all federal, state and local regulations including health, food, safety, sanitation, liquor, and labor laws.

Provide leadership to all BOH team members ensuring the prep, execution of cooking and timeliness of delivery, and presentation standards which have been established are met. Develop the skills of all BOH team members while delegating tasks as needed.

Work in conjunction with F&B Director and Human Resources to ensure the hiring, onboarding, performance management, disciplinary, and payroll management processes established by the F&B Director and Human Resources are adhered to within the department.

Participate in the management of standard operating procedures (SOPs) in expense management, labor management, and food/beverage cost control management in place which are in line with established policies and departmental budgeted goals.

Manage the processes/procedures in the BOH for training – ensuring that all staff are trained in the applicable training materials, SOP’s and programs as needed which align with departmental goals.

Manage and work in conjunction with line staff to ensure member and guest satisfaction with respect to all levels of service and operation within the department.

Work alongside to advise and assist the Chef De Cuisine to implement policies, procedures and goals which will strategically enhance Food and Beverage operations from a satisfaction and financial standpoint.

Maintain, and produce applicable reports and forecasts as needed to appropriately manage business operations as well as keep Chef De Cuisine informed on the current status and forecasting of BOH Labor and Expense management.

Assist in the development of menus while receptive to change and current with market and industry trends.

Adhere to existing company policies and procedures regarding the handling of cash, charges, purchasing, property, products, and equipment.

Organize shift meetings and participate as needed in club meetings and committees.  Participates as needed per the Chef De Cuisine, in BEO meetings with sales and operational teams to ensure that Culinary team is aware and prepared to execute all club banquets and events.

SUPERVISORY RESPONSIBILITIES

Responsible for the overall operation of food and beverage facilities and property in addition to its staff.  Carry out supervisory responsibilities in accordance with the organizations polices and applicable laws.  Responsibilities include interviewing, hiring, and training staff, planning, assigning, and directing work, appraising performance, rewarding and disciplining staff, addressing complaints, and resolving problems. Ability to effectively manage and develop subordinates.

FINANCIAL RESPONSIBILITY

Review and analyze various financial results/reports while monitoring the overall Food and Beverage performance and takes any corrective actions that may be needed. Assist in the preparation of an annual financial budget and achieve these goals throughout the year through proper forecasting, cost controls, labor management, reporting, and revenue generating programs.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required.  College or university program certificate is preferred. Three years of applicable restaurant management experience, and two years of team management experience is required.

COMMUNICATION SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.

MATHEMATICAL SKILLS

Ability to apply concepts such as fractions, percentages, and ratios to practical situations.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Requires special emphasis on sound judgment and understanding of legal concepts and local, state and federal laws relevant to all aspects of the food and beverage industry.

COLLABORATION AND TEAM WORK

Work harmoniously with others to get a job done, respond positively to instructions and procedures and is able to work well with staff while maintaining relationships, which breed productive disagreement and debate.

CUSTOMER FOCUS

Meet the expectations and requirements of internal and external customers.  Get first hand customer information and use it for improvements in products and services.  Act with the customer in mind and establish and maintain effective relationships with customers and gain their trust and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Florida Driver’s License

Florida Food Handlers Permit

State Liquor Serving Permit

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Frequent standing, walking and lifting up to 25 pounds required on a daily basis.

We Offer:

Flexible hours, days, nights, and weekends


401k Plan offered to all staff


Golf privileges and the opportunity to learn the game


Discounts in Food & Beverage and in the Golf Shop

For more information on the PGA Golf Club, please visit the PGA Golf Club’s website at www.pgavillage.com.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.  

PGA does not discriminate on the basis of race, color, creed, religion, gender, age, disability, sexual orientation, national origin, citizenship, veteran status, gender identity or expression, marital or familial status, genetic information or any other characteristic protected by federal, state or local law. In addition, to ensure full equality of opportunity in all operations and activities of the organization, every staff member employed by the PGA shall be selected under fair employment procedures that provide equal employment opportunities to all people. DFWP.