Executive Sous Chef

Arcis Golf • Phoenix, MD

1d • $40,000 - $125,000

About The Position

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Position Summary The Executive Sous Chef supports the Executive Chef in leading all culinary operations. This role is responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining sanitation standards, managing inventory and costs, and delivering exceptional dining experiences. The Executive Sous Chef acts as the leader of the kitchen in the absence of the Executive Chef.

Requirements

• 5+ years of progressive culinary experience
• 2+ years in a leadership or supervisory role
• Strong knowledge of kitchen operations and food cost management
• ServSafe Certification (or equivalent) required
• Strong communication and organizational skills
• Ability to stand for extended periods
• Lift up to 50 pounds
• Work flexible hours including nights, weekends, and holidays

Nice To Haves

• Experience with high-volume service and banquet production preferred

Responsibilities

• Supervise and direct all kitchen staff during service and prep
• Train, mentor, and develop cooks and culinary team members
• Assist in scheduling, performance evaluations, and disciplinary actions
• Maintain a positive, professional, and team-oriented work environment
• Ensure consistent preparation, presentation, and portion control
• Maintain high standards of taste, temperature, and plating
• Oversee banquet, à la carte, and special event execution
• Assist with menu development, recipe standardization, and costing
• Manage daily kitchen operations and workflow
• Monitor food and labor costs to meet budget goals
• Oversee purchasing, receiving, and inventory control
• Minimize waste through proper rotation and storage practices
• Ensure compliance with local health regulations and food safety standards
• Maintain a clean, organized, and safe kitchen environment
• Enforce proper HACCP and sanitation procedures
• Assist with ordering and vendor relations
• Participate in budget planning and forecasting
• Maintain production sheets, prep lists, and daily reports

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed