Executive Sous Chef

Columbia Hospitality•Langley, WA

2d•$36 - $41•Onsite

About The Position

The Executive Sous Chef provides culinary leadership in partnership with the Executive Chef. These two roles partner to delivering exceptional dining experiences across all food and beverage operations at Useless Bay Golf & Country Club. This position oversees day-to-day kitchen operations, leads and develops the culinary team, and ensures consistent execution of high-quality cuisine for à la carte dining, member events, tournaments, and private functions. The Executive Sous Chef is a hands-on leader who thrives in a fast-paced environment, maintaining the highest standards of food quality, presentation, sanitation, and operational efficiency. Working closely with the Executive Chef, this role assists with menu development, recipe standardization, inventory management, purchasing, cost control, scheduling, and team training while fostering a culture of accountability, collaboration, and continuous improvement. Success in this position requires a passion for hospitality, a commitment to member satisfaction, and the ability to inspire and mentor a diverse culinary team. The ideal candidate brings artistry, creativity, and innovative flair that will be applied to core / seasonal menu development, weekly, and daily specials. They will be organized, adaptable, and service-driven, with the leadership skills to ensure effective kitchen operations while contributing to the club's vision of providing an exceptional private club experience. As a member of the Food & Beverage leadership team, the Executive Sous Chef plays an integral role in enhancing the overall member experience, supporting special events, embracing seasonal and local ingredients, and continually elevating the culinary program to reflect the quality and character of Useless Bay Golf & Country Club.

Requirements

A culinary arts degree and/or equivalent training with 5+ years in industry and 2+ years of experience in culinary management role in a similar environment.
Must possess excellent business communication skills (both written and verbal) to engage, collaborate with colleagues and lead team members.
Commitment to manage according to employment and industry-relevant laws.
Capacity to successfully perform the duties described, manage conflict and negotiate deals with vendors
Comfortable performing multiple tasks, working in stressful situations, and flexing to accommodate shifting priorities.
Must be familiar with Microsoft Word, Excel, Outlook, scheduling, inventory, accounting and other computer programs.
Must demonstrate excellent people skills and exhibit a professional, friendly, and enthusiastic demeanor.
Be detail-oriented, reliable and punctual, and have exceptional organizational skills.
Necessary state Food Handler’s license(s).

Responsibilities

Oversee day-to-day operation of the kitchen with complete responsibility for the property’s culinary operation.
Develop, implement, and ensure team adoption of procedures to ensure that all work practices meet or exceed the established standards.
Prepare and manage creation of menus and specials that reflect your vision, impress members and feature local and seasonally available products.
Communicate regularly with other leadership team members to establish and uphold operating standards and goals.
Collaborate with Event Planning and Event Execution partners to build and price menus, plan and execute events.
Build relationships with vendors with a focus on local and regional suppliers.
Maintain standards for food quality, presentation, handling, sanitation and safety.
Commit to timely and courteous follow-through on all client, member, and team member requests.
Demonstrate positive leadership characteristics that empower and inspire employees to meet and exceed standards.
Monitor food costs via robust inventory control, menu planning and portioning.
Cost out all menu items and event menus; conducts monthly sales mix analysis.
Monitor and control labor costs through forecast-driven scheduling and collaborative planning with other F&B managers.
Efficiently execute administrative responsibilities.
Build and publish weekly schedules with prioritizing control of hourly labor costs and building in active participation in kitchen service.
Prepare for, attend, and actively participate in all mandatory meetings.
Conduct or delegate daily walkthrough of all walk-in refrigerators, dry storage. areas and food lines to ensure rotation, usage, cleanliness and proper sanitation.
Maintain daily preparation requirements at necessary par levels.
Ensure attractive, consistent presentations of food items, both buffet and plated.
Supervises prep and line cooks to monitor quality, presentation and consistency of food items prepared.
Responds to member requests in a timely manner and with a spirit of service.
Oversee set up, re-stocking, maintenance, and cleanliness of food prep areas.
Reads, interprets, and holds team accountable for following recipes.
Oversee accurate, timely, and responsible ordering and receiving of product.
Ensures team adheres to maintenance of grooming standards.
Responsible for all opening and closing kitchen procedures.

Benefits

Cellphone Allowance
Incentive Eligible
Complimentary Access to Club Amenities (Free Golf!)
Complimentary Shift Meal if working (5) or more hours
Get Paid Daily (Make any day payday)
Paid Time off & Holiday Pay
Medical
Dental
Vision
Disability
401K
HSA/FSA Plans -with employer contribution
Referral Bonus
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities
Task Force Work Opportunities
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)