Executive Sous Chef, Trophy Club

About the role

The Executive Sous Chef leads the culinary program at Trophy Club Country Club, working closely with the Executive Chef to oversee all aspects of food preparation, from menu development to cost control. This role requires strong operational discipline, creative thinking, and the ability to manage a kitchen team.

Responsibilities

• 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.
• Cook and prepare meals, ensuring they meet high standards of quality and taste.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
• 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.
• Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
• Lead by example and participate actively as a team member.
• Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.

Requirements

• A minimum of 3 years of experience as a Sous Chef.
• A high school diploma or equivalent.
• A Health and sanitation card.
• A Food service management certification, Serve Safe.

Qualifications

• A college degree in Culinary Arts or a related field is preferred.
• Possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques.

Skills

• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Proficiency with all kitchen equipment.
• Ability to work in a fast-paced, high-volume environment.
• Knowledge of health, sanitation, and licensing regulations.

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.

Pay

Your actual base pay will be determined by your skills, experience, education, location, and—if you’re in a non-exempt role—hours worked.

Schedule

Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.