Executive Sous Chef

Job Summary

The Sous Chef is responsible for the day-to-day culinary operations of the a la carte kitchen, ensuring the highest standards of food quality, consistency, and presentation. This position supports the Executive Chef in leadership, training, and execution while maintaining a strong focus on member dining experiences. The Sous Chef will also assist the Banquet Chef and banquet operations as needed to support overall club culinary success.

Education and/or Experience

• Culinary degree preferred or equivalent experience
• Minimum 3–5 years progressive culinary experience
• Prior supervisory experience in a high-end restaurant or private club preferred
• Strong background in a la carte service required

Job Knowledge, Core Competencies & Expectations

• Strong understanding of a la carte execution, timing, and plating
• Ability to lead, train, and motivate kitchen staff
• Knowledge of food safety, sanitation, and HACCP standards
• Commitment to consistency, organization, and clean kitchen practices
• Strong communication and teamwork skills
• Ability to perform effectively in high-volume, fast-paced environments

Job Tasks / Duties

A La Carte Leadership (Primary Focus)

• Overseas daily a la carte kitchen operations and service execution
• Ensures consistency, quality, and presentation of all menu items
• Conducts line checks, tasting, and quality control before and during service
• Works all stations as needed to support service
• Assists in menu development, specials, and seasonal offerings
• Maintains prep lists, station organization, and kitchen readiness
• Ensures proper portioning, plating, and standards are followed

Team Leadership & Development

• Trains, coaches, and mentors the culinary staff
• Enforces kitchen standards, policies, and procedures
• Assists with scheduling and labor management
• Promotes a positive, professional kitchen culture
• Leads by example in work ethic, attitude, and execution

Kitchen Operations

• Ensures proper ordering, receiving, and inventory controls
• Monitors food costs, waste, and product utilization
• Maintains cleanliness and organization of all kitchen areas
• Ensures compliance with health and safety regulations
• Implements prep sheets, recipes, and cleaning checklists

Banquet Support (Secondary Role)

• Assists Banquet Chef with event preparation and execution as needed
• Supports large events, peak periods, and staffing shortages
• Helps ensure consistency between a la carte and banquet standards
• Collaborates on banquet menu execution when required

Administrative & Communication

• Communicates effectively with front-of-house leadership
• Participates in culinary and management meetings
• Assists Executive Chef with planning, ordering, and reporting
• Helps coordinate daily production across all kitchen areas

Licenses and Special Requirements

• ServSafe Certification or equivalent food safety certification
• Ability to work nights, weekends, and holidays

Position Expectations

• Maintain a professional appearance and demeanor
• Demonstrate leadership, integrity, and accountability
• Be member-focused with a commitment to excellence
• Foster teamwork and a positive kitchen culture
• Support club goals of consistency and a “home away from home” experience

Salary and Benefits

· Salary ranges from $65,000 to $75,000, commensurate with qualifications and experience. The Club provides 100% employer-paid health insurance and also offers dental and vision coverage, a 401(k) plan, paid time off, and support for professional development and educational expenses.

Pay: $65,000.00 - $75,000.00 per year

Benefits:

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

Work Location: In person