Sous Chef Ft Jobs (NOW HIRING)

• Base Pay $100,000.00 - $105,000.00 / Year
• Job Category Food & Beverage BOH
• Employee Type FT Exempt

The Country Club of Virginia is seeking a leader with excellent management skills and a passion for food to assume the role of Executive Sous Chef. Primary responsibilities include managing culinary operations in the Club's Banquets department, Purchasing department, and seasonal operations while partnering closely with the Club's second Executive Sous Chef to support the overall culinary program.

The position of Executive Sous Chef at CCV is a key leadership role within one of the nation's largest and most respected private club culinary operations. Working alongside a second Executive Sous Chef and reporting directly to the Executive Chef, this position helps lead a complex, multi-unit foodservice operation that includes a la carte dining, large-scale banquets, specialty events, purchasing , and seasonal venues. The Club seeks a highly skilled culinary professional who is committed to continuous improvement while maintaining the exceptional quality, consistency, and standards of excellence for which CCV is known.

Job Requirements

• Demonstrated leadership experience with a hands-on management style and the ability to mentor, coach, develop, and lead Chefs de Cuisine and culinary supervisors while fostering accountability, collaboration, and professional growth
• Proven success in developing culinary talent through structured training, internship, apprenticeship, and succession planning programs
• Ability to recruit, hire, onboard, and train a high-performing culinary team
• Experience in private club, luxury hospitality, resort, or fine dining environments with a strong understanding of delivering exceptional member and guest experiences
• Ability to handle pressure, demonstrate creativity in offering a diverse range of menu items, and foster communication and a sense of unity
• Strong organizational, project management, and time management skills with the ability to prioritize multiple responsibilities and meet deadlines
• Demonstrated good judgment, problem-solving ability, and decision-making skills
• Excellent written, verbal, and interpersonal communication skills with the ability to build positive working relationships with members, staff, and leadership
  

Key Expectations and Goals

• Build strong relationships with members, employees, and leadership while fostering a collaborative and service-oriented environment
• Champion and support the Club's culture, mission, and commitment to exceptional hospitality, professionalism, and mutual respect
• E valuate existing practices and processes and identify ways to improve efficiency, quality of products, and services provided to the members
• Demonstrate strong organizational skills, attention to detail, and humility in leadership
• Model professionalism when working and communicating with staff
• Engage with members regularly and maintain a visible presence throughout the Club
• Create a wide variety of culinary offerings, including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly detailed VIP events
• Assist the Executive Chef in managing banquet and seasonal culinary operations, including labor, food cost, and operating budget performance
• Supervise, coach, develop, and evaluate culinary team members to support individual growth, maintain performance standards, and address performance concerns in accordance with Club policies
• Develop and maintain recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product

Additional Information

Annual food sales are up to $9M; total F&B sales are $11.5M

The desired food cost is 36% with a sales mix of 50% a la carte and 50% banquet

There are approximately 125 kitchen employees during peak season supported by a $4.5M labor budget. Most culinary operations are led by a Chef de Cuisine and supported by Sous Chefs

The Club supports seven kitchens and invests approximately $1.7M annually in food and beverage capital expenditures. Total Club capital expenditures exceed $8.9M annually on a planned replacement schedule.

The Executive Sous Chef works closely with the Chefs de Cuisine, Sous Chefs, and Purchasing Manager

There are two clubhouses totaling more than 100,000 sq ft. The Club is supported by 8,000 total members whose average age is 55

The Club operates full-time, 12 months annually

The Executive Sous Chef reports to the Executive Chef and partners closely with the Club's second Executive Sous Chef, as well as leaders in Special Events, Communications, Human Resources, and Facility Maintenance.

The Club has had only two Executive Sous Chefs in the past 16 years, reflecting the strength and stability of the culinary leadership team.

Dining Facilities

• The Grill and Grill Terrace - A casual dining area with 175-seat capacity serving seven days per week
• Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving Tuesday through Saturday
• Talley at the River - 230-seat capacity serving Tuesday through Sunday (no dinner on Saturday)
• Poolside Cafe - A casual dining area serving lunch and dinner seven days per week Memorial Day through Labor Day
• Cool Springs Cafe - CCV's fast-casual dining facility, serving breakfast, lunch, and dinner seven days per week
• The Golf Performance Center - Quick service on the turn at the Tuckahoe Golf Course Training Facility
• Private Member & Club Events - Two beautiful Clubhouses with event spaces of various sizes across 12 party rooms, serving banquets from 5 to 1,500 guests, and accommodating sit-down luncheons or dinners of up to 600 guests.
  

Compensation/Application

Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life, short and long-term disability insurance, flexible spending accounts, and free employee meals while working. Interested individuals should complete the online application in full and attach a resume and cover letter.

The Country Club of Virginia is one of America’s oldest and finest private, member-owned clubs. CCV is currently ranked #7 on the Platinum Clubs of America list out of thousands of recognized clubs. Located in Richmond, Virginia, CCV was established in 1908 and is one of the nation’s largest full-service country clubs. The Club’s 8,000+ members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, three platform tennis courts, a 100,000 square foot fitness complex, five pools, five dining outlets, three snack bars, and special event venues. Consistently rated Top Workplaces in Richmond, CCV employs a staff of over 800 in season and has an operating budget in excess of $52 million.

CCV conducts post-offer drug tests and criminal background screenings.