Sous Chef (Oasis)

Exceptional cuisine. Strong leadership. A premier destination for your career.

Why Medinah?

Since 1924, Medinah Country Club has built a distinguished legacy grounded in tradition, excellence, and exceptional service. Today, that tradition continues through the talented individuals whose dedication, professionalism, and passion bring the Medinah experience to life each day.

Medinah isn’t just a place to work — it’s a place to grow, belong, and be part of something extraordinary. With a legacy of excellence and a culture rooted in respect, teamwork, and hospitality, Medinah offers meaningful opportunities to build a rewarding career in an inspiring setting.

At Medinah, we live by a simple but powerful mantra: We are going to take care of each other. We are going to take care of our members. And, we are going to have fun. This spirit is at the heart of everything we do.

Our team is guided by core values that shape our workplace culture and the way we serve our members: Kindness & Respect, Care & Empathy, Integrity, Personal & Professional Growth, and Teamwork.

For culinary professionals seeking the opportunity to make a lasting impact, develop and inspire a talented team, and enjoy the freedom to innovate, Medinah Country Club offers an exceptional environment in which to build a rewarding career.

Welcome to The Oasis

The Oasis, one of the Club’s most popular dining spots, is a year-round dining operation where the pace, menu, staffing, and member experience evolve with the seasons. From busy summer days serving hundreds of members and guests to a more intimate off-season operation, there are very few "typical" days.

At a Glance

• Peak Season | May 1 to October 31: Open six days per week for all-day dining from 6:30 a.m. to 9:00 p.m., including breakfast. The operation averages approximately 300 to 500 covers per day and is supported by additional seasonal H-2B team members.
• Off-Season | November 1 to April 30: Open Wednesday through Saturday from 11:00 a.m. to 8:00 p.m., averaging approximately 50 to 150 covers per day. The team also provides to-go meals to the GLC six days per week.
• Menu & Programming: Three rotating specials each week, along with Wednesday theme nights featuring a small, specialty menu.
• Team: A core group of full-time, year-round employees, supplemented by seasonal team members during peak operations.

Club events, holidays, golf tournaments, and leagues can influence volume, hours, and the overall flow of business. Flexibility is an essential part of leading The Oasis, and hours and days of operation may change based on the needs of the Club.

You May Be an Ideal Candidate If…

You are passionate about culinary excellence, enjoy working alongside a team, and take pride in delivering exceptional dining experiences. You thrive in a fast-paced kitchen, lead by example, and understand the importance of teamwork, organization, and consistency.

You might be a great fit if you:

• Enjoy contributing creative ideas to menus, specials, and culinary experiences.
• Believe strong kitchens are built on teamwork, communication, and developing others.
• Understand the importance of balancing food quality, efficiency, and cost management.
• Take pride in the details that make a dining experience exceptional.

At Medinah, hospitality is about more than what's on the plate. It's about the entire experience.

What You'll Be Doing

As Sous Chef, you'll work closely with the Chef de Cuisine to support the daily culinary operations of The Oasis, contribute to menu development, and help lead a talented culinary team.

Create. Collaborate on seasonal menus, rotating specials, and themed dining experiences that keep the menu fresh and exciting.

Lead. Train, mentor, and support full-time and seasonal culinary team members while fostering a positive and collaborative kitchen culture.

Set the Standard. Maintain exceptional food quality, presentation, consistency, and execution throughout daily service.

Run the Operation. Support daily kitchen operations, inventory, purchasing, food and labor cost controls, and efficient service during both peak and off-season periods.

Collaborate. Work closely with the Chef de Cuisine and Front of House leadership to ensure seamless service and an exceptional member experience.

Keep Us Sharp. Maintain high standards for kitchen safety, sanitation, food handling, and regulatory compliance.

Step Up. Provide leadership and direction in the Chef de Cuisine's absence, ensuring the kitchen continues to operate efficiently and consistently.