Executive Sous Chef - River Creek Club

Invited•Leesburg, VA

23h

About The Position

The Executive Sous Chef is a key culinary team leader at River Creek 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 menu and meal planning, food and equipment procurement, inventory, and meal production. It supervises kitchen staff and ensures food preparation meets Invited’s quality standards while maintaining 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, licensing, and workplace safety requirements. It is designed as a developmental position, building the knowledge and problem-solving abilities needed for potential advancement to Executive Chef.

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 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, equipment, and materials while ensuring cost-effectiveness.
Analyze food and labor production reports and use menu engineering and other data to control expenses and improve efficiency.
Lead recruitment, selection, and hiring for kitchen staff, incorporating the Executive Chef’s recommendations.
Coordinate staff scheduling and adjust hours and responsibilities to meet operational needs; address employee concerns and resolve issues.
Evaluate and implement policies supporting 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 responsive service to members and guests, addressing requests and concerns to support satisfaction.
Lead by example and participate actively as a team member.
Direct and oversee the work of at least two full-time employees.