Executive Sous Chef

Job Summary

The Executive Sous Chef leads the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. Key responsibilities include:

• Overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production.
• Supervising and coordinating the work of kitchen staff, ensuring food preparation meets high-quality standards and cost efficiency.
• Implementing cost control measures and adhering to budgetary guidelines to ensure profitability.
• Maintaining cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management.
• Procuring food supplies and kitchen equipment, organizing inventory, and participating in periodic inventory counts.
• Determining budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
• Analyzing food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Leading the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team.
• Cooking and serving food to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
• Acting as a key representative of the club in member interactions, conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.

About the Role

This is an exciting opportunity to join a dynamic, member-focused private club where excellence in food, service, and hospitality is at the heart of everything we do. The Executive Sous Chef works closely with the Executive Chef who oversees all culinary operations, including a la carte dining, banquets, and special events, while leading and developing a talented kitchen team.

Responsibilities

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited Clubs' high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department.

Requirements

A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position.

• Reports to the Executive Chef
• Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
• Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
• Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts.
• Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
• Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team.
• Cooking and serving food to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
• Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.

Qualifications

• High school diploma or equivalent
• A minimum of 3 years of experience as a Sous Chef
• Health and sanitation card
• Food service management certification, Serve Safe
• Possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques

Skills

• Profound knowledge of kitchen equipment
• Strong operational discipline
• Menu development and cost control expertise
• Effective communication and leadership skills
• Ability to work in varying temperatures and environments
• Physical stamina to stand, walk, and perform physical activities for extended periods

Benefits

• Medical, dental, and vision coverage
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs