Executive Sous Chef, Linville Ridge Club – Linville Ridge, NC

Position: Executive Sous Chef, Linville Ridge Country Club – Linville Ridge, NC About the Club Linville Ridge, a private residential community in the Blue Ridge Mountains of western North Carolina, offers members endless golf and social activities With access to an 18-hole championship golf course, driving range, practice green, fitness center, tennis courts, croquet lawns, bocce courts, a heated swimming pool and casual and elegant dining facilities, members never want to leave the comfort and convenience of the community. Linville Ridge offers an abundance of fun activities for members and their family to enjoy. Whether it is sinking a hole in one, facing your opponent on an excellent serve, or making a perfect shot through a wicket, we are sure that you will find many exciting things to do. The Club offers golf, tennis, pickleball, croquet, a fitness center, hiking trails and a beautiful outdoor swimming pool. Members enjoy all of these options and so much more with some of the most amazing scenery found on the East Coast. Mission Statement Yes, is the answer, what is the question? “Linville Ridge is a mountain sanctuary, fostering genuine and enduring friendships, where members and their families can play, relax and enjoy a casual lifestyle. with exceptional service while taking in the cool mountain air and extraordinary views.” Position Specific Linville Ridge Country Club needs an Executive Sous Chef who is willing to be part of a team. He/she understands that although the Club is seasonal; the “off-season” is a unique opportunity to reflect on what can be improved such as training programs, menu development, staff recruiting and capital projects. This individual can do twelve months of work in a six-month season. He/she should be flexible and maintain a positive attitude. The ESC is creative, innovative, passionate about his/her profession and will dedicate themselves to the operation. The Executive Sous Chef is responsible for all food service and production in all kitchen areas. Maintains highest professional food quality and sanitation standards. At times, the Executive Sous Chef is available to work various stations during busy meal hours when needed. He/she is trained to expedite and manage all employees within the kitchen by leadership action. Tastes food by making rounds before service. Serves as a daily liaison between the Executive Chef and the overall culinary and stewarding staff throughout all assigned departments. Candidate Qualifications • The Executive Sous Chef helps to develop recipes and techniques for food preparation and presentation which help to assure consistency and high quality; exercises portion control over all items served and assists in setting menu prices. • An approachable leader – building an effective and efficient culinary team that bonds together. • Excellent culinary skills and team leadership qualities to meet members’ expectations with the ability to organize and develop systems to ensure smooth food service operation. • Ensures that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen areas. This includes daily site visits to all outlets. • Hands‑on and directly supervises the cooking of items that require skillful preparation. • Responsible for keeping the Executive Chef informed of all staff members or member-related issues so that the issues may be dealt with immediately. • He/she has management and administrative skills with the ability to communicate with staff, other department heads, and the membership. • The successful candidate must demonstrate values, conduct, and integrity consistent with the caring philosophy in place. Sets the example for professionalism when working and communicating with the service and catering staff. • Works with Executive Chef to prepare Initial budgets which are submitted to the F&B Director, and General Manager to evaluate before submission to Finance Committee and Board of Directors for their approval. • Active in the dining room building relationships and acting upon feedback. Assists the Chef when hosting “Chef Dinners” and collaborates on several wine dinners each season. Maintains a visible presence in dining room and at events when possible. • Participate in meetings by…