Job description
Bellerive Country Club is seeking a
Jr. Sous Chef to join our team. The
Jr. Sous Chef will work directly with the Sous Chef on any and all execution stemming from the Field House, Halfway House, Pool Area, and/or other banquet functions as designated by the Executive Culinary Leadership Team. Assists Field House Sous Chef with all costs, supervision, production, and training of culinary team members within said spaces.
Bellerive Country Club is a private country club in St. Louis with over 500 members. Founded in 1897, Bellerive underwent a $19 million renovation in 2019/2020 that included a complete refurbishment of the 80,000 square feet clubhouse, the addition of a full-service casual dining facility and private event space, fitness center, and halfway house. Bellerive’s other amenities include a professionally staffed and nationally recognized, industry award-winning 18-hole championship golf course, which has hosted several professional golf championships and is scheduled to host the 2026 BMW Championship and 2030 Presidents Cup, a professionally staffed state-of-the-art racquets facility with clay and hard courts, pickleball courts, and paddle tennis courts, bocce courts, and an Olympic size swimming pool.
Core Four Competencies:
- Drive a culture of excellence with a focus on attention to detail amongst all culinary staff to create “wow” moments for membership.
- Ensure membership and guest satisfaction while also managing/operating in such a manner that aligns with Bellerive’s fiscal and budgetary goals.
- Enhance member experience through proper training and continuous accountability/execution amongst all culinary staff.
- Continuously strives to create and maintain a culture of positivity, inclusion, excellence, collaboration, and accountability amongst all kitchen staff, and models said behavior at all times both inside and outside the scope of culinary reach
Job Responsibilities:
- Manages daily food production and drives product excellence constantly.
- Assists the Field House Sous Chef with monitoring food quality, staffing levels, and proper production in the Field House, Halfway House, and for certain assigned banquet functions (i.e., swim meets, golf tournaments, member parties, etc.).
- Assists in the hiring, training, and ongoing supervision of culinary team members including scheduling of all employees involved with Field House food production.
- Assists or relieves the Sous Chefs whenever reduced banquet volume allows.
- Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help ensure that financial goals are attained.
- Ensures that food quality standards and predetermined costs are attained at all banquet functions, where feasible.
- Sets up plating line for functions and assists with plating duties.
- Oversees the employee cafeteria production, execution, and quality as needed.
- Undertakes other special ad hoc duties as requested by the Field House Sous Chef.
- Other appropriate tasks as assigned by the Field House Sous Chef or other members of the Culinary Leadership Team.
Education / Experience:
- High School diploma or equivalent required. A degree from a post-secondary culinary arts program is preferred.
- A minimum of five (5) years of experience in a food preparation position encompassing all phases of food preparation, management, and kitchen operation is required.
- Food safety certification is required.
Bellerive Country Club is an equal-opportunity employer.
Bellerive Country Club does not discriminate against any employee regardless of race, color, religion, sex, age, national origin, ancestry, disability, pregnancy, citizenship status, veteran status, gender identity, gender expression, sexual orientation (real or perceived), genetic information or any other characteristic protected by applicable United States federal, state, or local law.
Bellerive is a drug-free workplace. All candidates will be subject to a background check.
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