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.

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 explicit 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 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 safe 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 (Whitby)
🏢 Deer Creek
📍 Whitby