Executive Sous Chef

Invited•Trophy Club, TX

4d•Onsite

About The Position

We are currently seeking an experienced and passionate Executive Sous Chef to help lead our culinary program at Trophy Club Country Club. This is an exciting opportunity to join a dynamic, member-focused private club where excellence in food, service, and hospitality is at the heart of everything we do. The Executive Sous Chef works closely with the Executive Chef who oversees all culinary operations, including a la carte dining, banquets, and special events, while leading and developing a talented kitchen team. We are looking for a hands-on leader who brings creativity, consistency, and strong operational discipline. The ideal candidate will have a proven background in high-volume, quality-driven environments with experience in menu development, cost control, and team leadership. As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited Clubs' high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position.

Requirements

High school diploma or equivalent.
A minimum of 3 years of experience as a Sous Chef.
Health and sanitation card.
Food service management certification, Serve Safe.

Nice To Haves

A college degree in Culinary Arts or a related field.
Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques.

Responsibilities

Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts.
Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team.
Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.
Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
Lead by example and participate actively as a team member.
Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.
Follow all company, club, and department policies, procedures, and instructions.
Represent the company's management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity.
Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.
Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
Support the overall efficiency of the team by collaborating and contributing to the club’s goals.