Junior Sous Chef- Boone's Restaurant and Bar at Bobby Jones Golf Course

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.

Overlooking the scenic Bobby Jones Golf Course, Boone's is a neighborhood restaurant known for delivering exceptional food, warm hospitality, and a welcoming atmosphere. Managed by Bobby Jones Links, Boone's features an innovative menu, handcrafted cocktails, an extensive selection of local and craft beers, and a thoughtfully curated wine list.

Named in honor of Augusta businessman, philanthropist, and avid golfer Boone Knox, Boone's is proudly operated by the nonprofit Bobby Jones Golf Course Foundation. As part of the Foundation's charitable mission, the restaurant plays an important role in supporting programs that make a positive impact through the game of golf.

Boone's is hiring a Junior Sous Chef. Primary responsibilities include:

• Assist the Head Chef and Sous Chef with the daily operation of the kitchen.
• Prepare and cook high-quality meals for members, guests, tournaments, weddings, and special events.
• Ensure food is prepared and presented to club standards.
• Supervise and support kitchen staff during service.
• Maintain a clean, organized, and safe kitchen in accordance with food safety and sanitation standards.
• Monitor food quality, portion control, and waste reduction.
• Assist with stock rotation, inventory management, and ordering supplies.
• Help develop seasonal menus and daily specials.
• Train and mentor junior kitchen staff where required.
• Step into leadership roles during the absence of the Head Chef or Sous Chef.
• Ensure consistency in service during busy periods, including weekends, holidays, and golf tournaments.