Sous Chef

Fort Wayne Country Club – Sous Chef

Location: Fort Wayne, Indiana
Compensation: Commensurate with experience; highly competitive salary and full benefits package

About Fort Wayne Country Club

Established in 1908, Fort Wayne Country Club (FWCC) is a private, member-owned club with a proud tradition of excellence in service, hospitality, and culinary innovation. The Club offers a variety of dining experiences — from refined casual a la carte service to elegant special events — all driven by a commitment to quality, creativity, and member satisfaction.

FWCC is seeking a talented and motivated Sous Chef to join its culinary leadership team. This hands-on position is ideal for a chef passionate about a la carte dining, teamwork, and professional growth within a respected and progressive private club environment.

Position Overview

The Sous Chef plays an essential role in daily kitchen operations, supporting the Executive Chef and Executive Sous Chef in leading staff, maintaining consistency, and ensuring the highest standards of quality and presentation across all dining outlets.

This position focuses heavily on a la carte service, with opportunities to assist in event production and menu development. The ideal candidate will have a refined culinary skillset, a deep respect for hospitality, and a commitment to continuous learning and excellence.

Key Responsibilities

• Lead a la carte kitchen operations, ensuring consistency, precision, and quality in every dish served.

• Supervise, train, and mentor line cooks and culinary staff to uphold FWCC standards.

• Maintain a strong presence on the line during service, ensuring organization, communication, and timing.

• Collaborate with the Executive Chef on daily features, seasonal menus, and member-focused offerings.

• Assist with inventory management, ordering, and cost control.

• Support banquet and event production as needed while prioritizing a la carte service excellence.

• Uphold sanitation, safety, and organization standards in all kitchen areas.

• Model professionalism, teamwork, and a positive culture of hospitality and respect.

Qualifications & Experience

• Minimum of 3 years of progressive culinary experience, preferably in fine dining, resort, or private club environments.

• Strong technical cooking skills and a passion for a la carte service.

• Proven ability to lead and inspire a team in a fast-paced kitchen environment.

• Culinary degree or formal training preferred but not required.

• ServSafe certification and strong working knowledge of sanitation and safety standards.

• High attention to detail, organization, and presentation.

• Strong communication and interpersonal skills.

Compensation & Benefits

• Competitive salary commensurate with experience

• Health, dental, and vision insurance

• 401(k) plan with employer match

• Paid time off and professional development opportunities

• Complimentary meals during shifts

• Relocation assistance for qualified candidates