Executive Sous Chef - Brookhaven Country Club

Invited•Farmers Branch, TX

About The Position

The Executive Sous Chef is a key culinary team leader at Brookhaven Country Club, working directly under the Executive Chef and assuming full operational responsibility in the Executive Chef’s absence. The role oversees daily kitchen operations, including meal planning, food and equipment procurement, and meal production, while supervising kitchen staff and maintaining Invited’s quality standards and cost efficiency. The Executive Sous Chef implements cost controls and follows budgetary guidelines to support the profitability of the Food Preparation Department. The role also ensures compliance with health, sanitation, and licensing regulations. It is intended as a developmental position, building the knowledge and problem-solving skills needed for potential advancement to an Executive Chef position.

Requirements

High school diploma or equivalent.
At least 3 years of experience as a Sous Chef.
Health and sanitation card.
Food service management certification, Serve Safe.

Nice To Haves

College degree in Culinary Arts or a related field.
Proficiency with all kitchen equipment.
Comprehensive understanding of cost and labor controls.
Knowledge of traditional and contemporary culinary techniques.

Responsibilities

Oversee menu development, meal planning, and production, adapting to forecasted member counts.
Maintain kitchen cleanliness and sanitation, including equipment, work areas, counters, tools, and waste management.
Procure food supplies and kitchen equipment, organize inventory, and participate 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 and use menu engineering and other data to control expenses and optimize operational efficiency.
Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations.
Coordinate staff scheduling and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues promptly.
Evaluate and implement policies for safe workplace practices and resolve safety issues.
Represent the club in member interactions, conduct daily table visits, gather feedback, and promote the club’s reputation.
Provide professional, responsive service to members and guests, addressing requests and concerns to promote satisfaction.
Lead by example and participate actively as a team member.
Regularly direct and oversee at least two full-time employees.