What are the responsibilities and job description for the Executive Sous Chef position at Chenequa Country Club?
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.