Executive Sous Chef - Walnut Creek Country Club

Invited•Mansfield, TX

3d•Onsite

About The Position

The Executive Sous Chef is a key leader on the culinary team at Walnut Creek 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 menu planning, food procurement, kitchen equipment, 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, follows budget guidelines, and ensures compliance with health, sanitation, and licensing regulations. This is a developmental role intended to build 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 and execution, 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 while ensuring cost-effectiveness and compliance with financial guidelines.
Analyze food and labor production reports and use menu engineering and other data to control expenses and improve operational efficiency.
Lead recruitment, selection, and hiring 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.
Evaluate and implement policies that support safe workplace practices, and address 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 and address their 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.