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Executive Sous Chef

Location: Chenequa Country Club 
Department: Culinary / Kitchen Operations
Reports To: Executive Chef 

Position Summary

An Executive Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help oversee daily kitchen operations, supervise staff, maintain food quality standards, and ensure efficient food production and service.

Primary Responsibilities

• Direct daily kitchen operations and supervised culinary staff to ensure exceptional food quality and service standards.
• Oversee all culinary operations in the absence of the Executive Chef
• Assist in the development, testing, and execution of seasonal menus, daily features, themed dinners, club events, and special programming 
• Coordinate food preparation and service for high-volume operations, ensuring timely and consistent guest experiences.
• Lead banquet and special event food production to ensure quality, consistency, and timely execution
• Supervise and support lead cooks, line cooks, prep cooks, pantry staff, and dishwashing personnel
• Manage scheduling, performance evaluations, and development of kitchen team members.
• Ensure proper kitchen standards related to food quality, sanitation, safety, cleanliness, and organization
• Expedite service during lunch, dinner, and special events while maintaining strong quality assurance standards.
• Standardize recipes and production methods to ensure consistency throughout kitchen operations
• Assist with weekly purchasing, receiving, inventory management, and cost control procedures
• Oversee production of stocks, soups, sauces, and foundational culinary preparations
• Provide leadership coverage for scheduling gaps, including vacations, sick days, and days off
• Support training, mentoring, and development of culinary staff
• Maintain strong communication and teamwork throughout all areas of kitchen operations
• Assist in creating an efficient, positive, and professional kitchen culture
• Support the Executive Chef by maintaining operational excellence, allowing greater member engagement and club interaction

Qualifications

• Previous experience in a high-volume private club, resort, hotel, or upscale restaurant preferred
• 3-5 years kitchen leadership experience preferred
• Strong leadership, organizational, and communication skills
• Knowledge of banquet execution, à la carte service, and modern culinary techniques
• Ability to lead and motivate kitchen staff in a professional environment
• Strong understanding of food safety, sanitation, and kitchen best practices
• Ability to multitask and perform effectively under pressure
• Passion for hospitality, teamwork, and culinary excellence

Physical Requirements

• Ability to stand for extended periods
• Ability to lift and carry up to 50 pounds
• Ability to work evenings, weekends, holidays, and special events as required

Compensation & Benefits

Competitive compensation package commensurate with experience, along with opportunities for professional growth within a premier private club environment.