Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is a key leader in the culinary team, supporting the Executive Chef in all aspects of kitchen operations at The Surf Club. This individual is responsible for supervising daily food production, maintaining the highest standards of quality, consistency, and presentation, and ensuring an exceptional dining experience for club members and guests. The Executive Sous Chef will also play a crucial role in menu development, staff training, and operational efficiency.

Key Responsibilities

Culinary Leadership & Operations

• Assist the Executive Chef in managing all kitchen operations, including à la carte dining, banquets, catering, and special events.
• Ensure consistent food preparation and presentation according to club standards.
• Develop and execute seasonal menus, specials, and member-focused culinary experiences.
• Maintain up-to-date knowledge of culinary trends and incorporate them appropriately.
• Uphold all food safety, sanitation, and health standards in compliance with local regulations.

Team Development & Management

• Supervise, train, and mentor kitchen staff, fostering a culture of professionalism, teamwork, and continuous learning.
• Schedule and oversee line cooks, prep staff, and other culinary team members.
• Conduct performance evaluations and provide constructive feedback.
• Lead by example, demonstrating strong work ethic, creativity, and attention to detail.

Financial & Administrative

• Assist in managing food and labor costs to achieve budget goals.
• Monitor inventory, order supplies, and minimize waste.
• Support the Executive Chef in vendor relations, purchasing, and cost-control strategies.
• Help implement and maintain standardized recipes and portion controls.

Member & Event Engagement

• Collaborate with the Food & Beverage team to create memorable dining and event experiences.
• Interact with members during special events to promote culinary offerings.
• Ensure personalized service that aligns with the club’s culture and traditions.

Qualifications

• Culinary degree or equivalent professional training required.
• Minimum 5–7 years of progressive culinary experience, with at least 2 years in a supervisory or sous chef role. Private club, luxury resort, or fine dining experience strongly preferred.
• Strong knowledge of multiple cuisines, cooking techniques, and kitchen management practices.
• Proven leadership, communication, and organizational skills.
• Ability to thrive in a high-volume, member-focused environment.

Attributes of Success

• Passionate about hospitality and exceeding member expectations.
• Creative, innovative, and adaptable to diverse dining preferences.
• Calm under pressure with strong problem-solving abilities.
• Collaborative team leader with a hands-on approach.
• Committed to maintaining the traditions and standards of a premier private club.

Compensation & Benefits

• Competitive salary commensurate with experience.
• Health, dental, and retirement benefits.
• Paid vacation and professional development opportunities.The Executive Sous Chef is a key leader in the culinary team, supporting the Executive Chef in all aspects of kitchen operations at The Surf Club. This individual is responsible for supervising daily food production, maintaining the highest standards of quality, consistency, and presentation, and ensuring an exceptional dining experience for club members and guests. The Executive Sous Chef will also play a crucial role in menu development, staff training, and operational efficiency.

Key Responsibilities

Culinary Leadership & Operations

• Assist the Executive Chef in managing all kitchen operations, including à la carte dining, banquets, catering, and special events.
• Ensure consistent food preparation and presentation according to club standards.
• Develop and execute seasonal menus, specials, and member-focused culinary experiences.
• Maintain up-to-date knowledge of culinary trends and incorporate them appropriately.
• Uphold all food safety, sanitation, and health standards in compliance with local regulations.

Team Development & Management

• Supervise, train, and mentor kitchen staff, fostering a culture of professionalism, teamwork, and continuous learning.
• Schedule and oversee line cooks, prep staff, and other culinary team members.
• Conduct performance evaluations and provide constructive feedback.
• Lead by example, demonstrating strong work ethic, creativity, and attention to detail.

Financial & Administrative

• Assist in managing food and labor costs to achieve budget goals.
• Monitor inventory, order supplies, and minimize waste.
• Support the Executive Chef in vendor relations, purchasing, and cost-control strategies.
• Help implement and maintain standardized recipes and portion controls.

Member & Event Engagement

• Collaborate with the Food & Beverage team to create memorable dining and event experiences.
• Interact with members during special events to promote culinary offerings.
• Ensure personalized service that aligns with the club’s culture and traditions.

Qualifications

• Culinary degree or equivalent professional training required.
• Minimum 5–7 years of progressive culinary experience, with at least 2 years in a supervisory or sous chef role. Private club, luxury resort, or fine dining experience strongly preferred.
• Strong knowledge of multiple cuisines, cooking techniques, and kitchen management practices.
• Proven leadership, communication, and organizational skills.
• Ability to thrive in a high-volume, member-focused environment.

Attributes of Success

• Passionate about hospitality and exceeding member expectations.
• Creative, innovative, and adaptable to diverse dining preferences.
• Calm under pressure with strong problem-solving abilities.
• Collaborative team leader with a hands-on approach.
• Committed to maintaining the traditions and standards of a premier private club.

Compensation & Benefits

• Competitive salary commensurate with experience.
• Health, dental, and retirement benefits.
• Paid vacation and professional development opportunities.

Job Type: Full-time

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Work Location: In person