Executive Sous Chef (Banquet Focus)

Are you ready to help build something?

We are seeking an energetic and detail-oriented Executive Sous Chef with a strong focus on banquet operations to join our culinary team and help restructure our Culinary program. In this leadership role, you will oversee all aspects of banquet food production, ensuring high-quality dishes, efficient kitchen management, and strict adherence to food safety standards. Your expertise will help elevate our banquet offerings and support the overall success of our culinary department.

Company Overview
Valley Lo Club is a prestigious private country club nestled in a scenic setting, dedicated to providing exceptional hospitality and memorable experiences for its members. Our team is passionate about culinary excellence and delivering outstanding service in a refined environment.

Education and Experience

• Culinary degree preferred.
• Minimum seven years of experience in food preparation and kitchen operations.

Knowledge, Skills, and Competencies

• Strong knowledge of kitchen operations, equipment, food preparation, and sanitation standards.
• Food Handler Certification and all required Illinois certifications/licenses.
• Ability to supervise and lead kitchen staff in the absence of the Executive Chef.
• Strong organizational, communication, leadership, and time-management skills.
• Ability to work efficiently in a fast-paced environment while maintaining professionalism.
• Knowledge of workplace safety practices and emergency procedures.

Position Summary

The Executive Sous Chef leads the Banquet Program culinary operation and supports club events and a la carte dining. This hands-on management role oversees food preparation, plating, quality, consistency, staff supervision, and kitchen organization. The Executive Sous Chef works closely with the Executive Chef, a la carte Chef, front-of-house managers, and catering team to ensure exceptional dining experiences, efficient operations, and high culinary standards. Responsibilities also include menu development, daily production oversight, scheduling, inventory control, and maintaining sanitation and safety standards.

Essential Duties and Responsibilities

Culinary Operations

• Maintain all culinary standards established by the Executive Chef.
• Oversee daily prep, production, plating, and service for banquet and club events.
• Ensure food quality, consistency, presentation, and proper portion control.
• Assist with menu development.
• Review daily operations, prep lists, and staffing needs to ensure efficient execution.
• Conduct pre-service inspections to ensure readiness and organization.
• Maintain accurate recipes, food storage, rotation, and inventory standards.
• Minimize waste through proper utilization and adherence to recipes and procedures.

Leadership and Staff Management

• Hire, train, schedule, and supervise banquet cooks and dishwashers.
• Lead and motivate staff while fostering teamwork, professionalism, and accountability.
• Coordinate staffing between à la carte and banquet operations as needed.
• Ensure compliance with payroll procedures and company policies.
• Promote a safe, respectful, and harassment-free work environment.

Sanitation, Safety, and Equipment

• Ensure compliance with health department regulations, food safety laws, and club standards.
• Maintain a clean, organized, and safe kitchen environment.
• Oversee proper use and maintenance of kitchen equipment.
• Follow and enforce all workplace safety procedures.

Financial and Administrative Responsibilities

• Assist in managing departmental food and labor costs.
• Maintain purchasing, receiving, and inventory controls according to established policies and par levels.
• Communicate operational issues, staffing concerns, and member feedback to management.

Physical Requirements

• Ability to stand and walk for extended periods during shifts.
• Frequent bending, lifting, reaching, twisting, and climbing stairs.
• Ability to regularly lift up to 50 pounds and occasionally up to 100 pounds.

This job description is intended to describe the general requirements of the position and may be modified as business needs evolve.

Pay: $75,000.00 - $90,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Language:

• English (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Glenview, IL 60025 (Required)

Work Location: In person