Executive Sous Chef

Bethesda Country Club•Bethesda, MD

15h•Onsite

About The Position

Bethesda Country Club is seeking an experienced and passionate Executive Sous Chef to help lead our dynamic culinary operation. This is an exciting opportunity for a hands-on leader who thrives in a fast-paced environment, is committed to exceptional food quality and service, and enjoys developing high-performing teams. At Bethesda Country Club, we believe our team members are our greatest asset. We invest in leaders who lead by example, inspire those around them, and are dedicated to continuous learning and professional growth. The Executive Sous Chef plays a key leadership role in overseeing daily culinary operations while working alongside the team to deliver outstanding dining experiences. This position balances operational leadership with hands-on kitchen execution and partners closely with the Executive Chef and Food & Beverage leadership team to ensure excellence across all dining venues and events.

Requirements

5-7 years of progressive culinary experience in restaurants, private clubs, hotels, or banquet operations.
Previous leadership experience managing kitchen teams in a high-volume environment.
Strong organizational, communication, and problem-solving skills.
High energy, attention to detail, and a commitment to excellence.
Passion for mentoring and developing culinary talent.
Ability to remain calm, focused, and decisive in a fast-paced environment.

Nice To Haves

Culinary degree preferred.

Responsibilities

Assist in managing all culinary operations, including Banquet Events, Club Grill, Trophy Room, Pub, Café, and Cabana.
Lead, mentor, train, and develop a team of cooks, dishwashers, and culinary interns.
Support menu planning, recipe development, and culinary innovation.
Maintain exceptional food quality, presentation, and consistency standards.
Monitor and control food costs while maximizing operational efficiency.
Oversee inventory management and contribute to ongoing improvements in food cost controls.
Ensure compliance with all HACCP standards, food safety regulations, and sanitation procedures.
Collaborate with culinary and food & beverage leadership to execute special events, member dining experiences, and club functions.
Analyze operational challenges, develop solutions, and drive continuous improvement throughout the kitchen operation.
Foster a positive, professional, and team-oriented culture focused on excellence and accountability.