Executive Sous Chef - The Ridge Club

Invited•Sandwich, MA

23h•Onsite

About The Position

The Executive Sous Chef is a key culinary-team leader at The Ridge 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-supply 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 helps ensure the profitability of the Food Preparation Department. The position requires knowledge of health, sanitation, and licensing regulations to maintain compliance and food safety. It is also designed as a developmental role, building the knowledge and problem-solving skills needed for 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, adjusting to forecasted member counts to support service and product quality.
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 budget needs for food supplies, kitchen equipment, and materials while maintaining cost-effectiveness and following 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 of kitchen staff, incorporating the Executive Chef’s input and recommendations.
Coordinate schedules and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues promptly.
Evaluate and implement policies that support safe workplace practices, and address safety issues.
Represent the club in member interactions, including daily table visits, gathering feedback, and promoting the club within the community and industry.
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 at least two or more full-time employees, supporting effective teamwork and operational cohesion.
Assume full operational responsibility for the kitchen in the Executive Chef’s absence.