Executive Sous Chef

Discovery Land Company•La Quinta, CA

2d•$110,000 - $135,000•Onsite

About The Position

The Madison Club is seeking an Executive Sous Chef to join the Culinary Department. In this role, The Executive Sous Chef is responsible for assisting the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, maintaining food safety standards, controlling costs, and leading a high-performing culinary team. This position serves as the second-in-command of the kitchen and assumes leadership responsibilities in the Executive Chef's absence.

Requirements

Minimum 3-5 years of progressive culinary leadership experience.
Previous experience as a Sous Chef in a high-volume restaurant, hotel, resort, country club, or similar operation.
Strong knowledge of food preparation techniques, kitchen management, and sanitation standards.
Demonstrated leadership and team development skills.
Ability to manage multiple priorities in a fast-paced environment.
Excellent communication and organizational abilities.
Food Safety Certification (ServSafe or equivalent) required within 7 days of hire.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
Ability to work in a team environment.
Strong culinary creativity and attention to detail.
Proven ability to lead and motivate diverse teams.
Knowledge of purchasing, inventory control, and financial management.
Ability to maintain composure under pressure.
Strong problem-solving and decision-making skills.
Proficiency with kitchen management and scheduling software.
Ability to read, write, speak, and understand English; additional languages desirable
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.

Nice To Haves

Culinary degree or formal culinary training
Experience with inventory management and food costing systems
Multi-outlet or upscale dining experience
Banquet and event culinary experience

Responsibilities

Support the Culinary Director in planning, organizing, and directing all kitchen activities.
Ensure consistent preparation, presentation, and quality of all menu items.
Monitor food production to maintain high culinary standards and guest satisfaction.
Assist with menu development, recipe creation, and seasonal offerings.
Ensure adherence to established recipes, portion controls, and plating standards.
Supervise, mentor, and develop kitchen staff, including Sous Chefs, Line Cooks, Prep Cooks, and Stewards.
Assist with recruiting, hiring, onboarding, and training culinary team members.
Foster a positive, professional, and performance-driven work environment.
Conduct staff coaching, performance evaluations, and disciplinary actions when necessary.
Maintain proper staffing levels and support scheduling efforts.
Ensure compliance with all health department regulations and food safety standards.
Maintain sanitation and cleanliness throughout all kitchen areas.
Enforce proper food handling, storage, labeling, and inventory procedures.
Promote a culture of safety in compliance with company and regulatory guidelines.
Assist in managing food and labor costs to meet budget objectives.
Monitor inventory levels and oversee ordering and receiving processes.
Reduce waste through effective inventory management and production controls.
Participate in monthly inventory counts and cost analysis.
Collaborate with front-of-house management to ensure seamless service execution.
Address operational challenges and resolve guest concerns related to food quality.
Ensure kitchen equipment is properly maintained and functioning.
Support banquet, catering, and special event operations as needed.