Valley Lo Club

Executive Sous Chef

Valley Lo Club is seeking an experienced, hands-on Executive Sous Chef to lead our Lake Terrace à la carte dining operation while supporting a dynamic calendar of member events, banquets, and special functions. This is an outstanding opportunity to partner with a talented Executive Chef, mentor a strong culinary team, and help deliver the elevated private club dining experience our members value. Valley Lo offers a collaborative culture, engaged leadership, and a setting where quality, creativity, and consistency matter every day.

Position Overview

• Lead daily à la carte kitchen operations, including food preparation, production, plating, and service for Lake Terrace.
• Ensure exceptional food quality, consistency, presentation, and portion control across all menu offerings.
• Assist with menu development, weekly features, and special event offerings in collaboration with the Executive Chef.
• Oversee scheduling, daily production flow, and line execution to maintain a smooth and efficient service operation.
• Partner closely with banquet, catering, and front-of-house teams to deliver memorable member dining and event experiences.
• Support inventory, purchasing, food cost controls, and waste management practices to help drive operational performance.

What You’ll Bring to the Role

• Proven success leading high-energy à la carte kitchen operations in a private club, restaurant, resort, or comparable hospitality setting for 3-5 years.
• Strong culinary leadership skills with the ability to hire, train, schedule, supervise, and inspire team members.
• A hands-on leadership style and commitment to exceptional food quality, consistency, and presentation.
• Experience supporting menu development, seasonal features, and special event execution.
• Working knowledge of inventory management, purchasing, food cost controls, sanitation, and workplace safety standards.
• A positive, professional, and accountable approach that helps foster a strong kitchen culture and excellent member experiences.
• Culinary degree and related certifications highly preferred.

Compensation & Benefits

Compensation range: $85,000–$90,000 annually. Plus:

• Health, dental, and vision insurance
• 401(k) retirement plan with employer match
• Paid vacation, holidays, and sick time
• Complimentary employee meals during scheduled shifts
• Professional development and continuing education opportunities
• Chef coats provided
• Supportive leadership team and collaborative workplace culture

If you are energized by fast-paced service, team development, and creating exceptional member experiences, we would love to hear from you. Please submit your resume, cover letter, and optional supporting information.

Employment Type: Full Time
Years Experience: 3 - 5 years
Salary: $85,000 - $90,000 Annual
Bonus/Commission: No