Executive Sous Chef

Executive Sous Chef

Location: Chenequa Country Club Department: Culinary / Kitchen Operations Reports To: Executive Chef

Position Summary

An Executive Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help oversee daily kitchen operations, supervise staff, maintain food quality standards, and ensure efficient food production and service.

Primary Responsibilities

Direct daily kitchen operations and supervised culinary staff to ensure exceptional food quality and service standards. Oversee all culinary operations in the absence of the Executive Chef Assist in the development, testing, and execution of seasonal menus, daily features, themed dinners, club events, and special programming Coordinate food preparation and service for high-volume operations, ensuring timely and consistent guest experiences. Lead banquet and special event food production to ensure quality, consistency, and timely execution Supervise and support lead cooks, line cooks, prep cooks, pantry staff, and dishwashing personnel Manage scheduling, performance evaluations, and development of kitchen team members. Ensure proper kitchen standards related to food quality, sanitation, safety, cleanliness, and organization Expedite service during lunch, dinner, and special events while maintaining strong quality assurance standards. Standardize recipes and production methods to ensure consistency throughout kitchen operations Assist with weekly purchasing, receiving, inventory management, and cost control procedures Oversee production of stocks, soups, sauces, and foundational culinary preparations Provide leadership coverage for scheduling gaps, including vacations, sick days, and days off Support training, mentoring, and development of culinary staff Maintain strong communication and teamwork throughout all areas of kitchen operations Assist in creating an efficient, positive, and professional kitchen culture Support the Executive Chef by maintaining operational excellence, allowing greater member engagement and club interaction

Qualifications

Previous experience in a high-volume private club, resort, hotel, or upscale restaurant preferred 3-5 years kitchen leadership experience preferred Strong leadership, organizational, and communication skills Knowledge of banquet execution, à la carte service, and modern culinary techniques Ability to lead and motivate kitchen staff in a professional environment Strong understanding of food safety, sanitation, and kitchen best practices Ability to multitask and perform effectively under pressure Passion for hospitality, teamwork, and culinary excellence

Physical Requirements

Ability to stand for extended periods Ability to lift and carry up to 50 pounds Ability to work evenings, weekends, holidays, and special events as required

Compensation & Benefits

Competitive compensation package commensurate with experience, along with opportunities for professional growth within a premier private club environment.