Company Description Deer Creek is a year-round golf and events destination in the Durham Region, offering 54 holes of public golf, a practice and performance facility, and breathtaking landscapes for golfers of all skill levels. The venue features elegant indoor spaces that can host up to 600 guests, along with outdoor ceremony locations for weddings, corporate events, meetings, and tournaments. In the winter months, Westney Hall becomes an indoor golf lounge with four state-of-the-art simulators for public play, lessons, and private group bookings. Jerry's Taphouse, the onsite restaurant, operates throughout the year with patio and indoor dining and a unique heated dome experience from November through March. Part of ClubLink, Deer Creek is dedicated to delivering personalized, memorable experiences for guests in every season.

Job Purpose:

The Sous Chef is responsible for assisting the Executive Chef with the management and day

to day running of the Kitchen BOH (Back of House) operations. Responsibilities include assist with preparing food for service, maintaining a high level of food quality, selection and value to Member and guests and following financial/budget guidelines and departmental goals.

Specific Accountabilities:

Daily Operations:

• Assist with hiring, training, scheduling, organizing and providing leadership to the kitchen team

on a daily basis.

• Prepare all food requirements for Member/guests food service areas and all functions.

• Order, receive, store and inventory all required products to achieve food production efficiency

and food cost targets.

• Assist with developing menus including recipe costing, considering Member/guests expectations and approved budget targets.





• Supervise and assist “hands-on” with food preparation and executing menu item production

during service times to achieve consistent quality in an efficient and cost-effective environment.

• Ensure clear communication channels with the Food and Beverage Management team on all

food service issues and food service requirements.

• Ensure all Health and Safety requirements are in compliance, and the kitchen team is correctly

trained on all aspects of general Health and Safety practices and food handling policies and

procedures.

• Supervise on a daily basis to ensure standard operating practices are understood and are

continually practiced.

Team Development:

• Execute training programs for new and current team members.

• Provide appropriate leadership and communication to encourage problem solving and

empowerment.

• Encourage, motivate, coach and provide constructive feedback for mid-season, and season end

reviews.

Communication and Leadership:

• Participate in weekly department head team meetings. Planning club events and assessing

business.

• Assist in daily F&B;/Kitchen team “Front line” meetings/briefings on daily business and F&B;

specials/promotions.

Administrative Duties, Financial and Budgets:

• Assist the Executive Chef with managing approved budgets and monitoring financial results on

on a daily basis.





• Assisting the Executive Chef with managing accurate tracking Manage accurate tracking

procedures in all food and beverage operations to achieve target, i.e: kitchen tracker programs

for food costs and labour cost control.

• Assist with period end inventories.

Health and Safety:

• Ensure all team members protect their own health and safety by working in compliance with the Occupational Health and Safety Act and within the secure work practices and procedures

established by ClubLink.

• Ensure a positive health and safety culture is developed and maintained within the workplace.

• Ensure that a joint health and safety committee (JHSC) is established and maintained at the

workplace on a year-round basis.

• Maintain and participate in monthly JHSC meetings and inspections.

• Complete all training requirements including but not limited to online, equipment and on the job training.

• Provide adequate training for team members in their specific work task to protect their health

and safety, team members must sign off on all training that is provided to them (online,

equipment and on the job training).

• Ensure everyone is aware and understands the hazards of their jobs and that safe measures are

in place to prevent injuries.

• Ensure health and safety requirements are being met and followed (up to date SDS sheets,

personal protective equipment is worn etc.)

• Enforce ClubLink’s policies and procedures ie. health and safety, impairment etc.

• Ensure that machinery and equipment are safe and properly maintained.

• Overall accountability for the health and safety of team members under your supervision.



📌 Sous Chef - toronto
🏢 Deer Creek
📍 Toronto