Executive Sous Chef

Arcis Golf•Dublin, OH

8h•Onsite

About The Position

The Executive Sous Chef at The Club at Tartan Fields plays a critical leadership role in delivering exceptional culinary experiences for members and guests. Reporting directly to the Executive Chef, the Executive Sous Chef oversees daily kitchen operations, ensures consistency and quality in food preparation, supports culinary innovation, and leads the back-of-house team with professionalism and accountability. This position requires a hands-on leader who thrives in a fast-paced, member-focused private club environment and is committed to excellence, consistency, and team development.

Requirements

3–5+ years of progressive culinary leadership experience.
Strong leadership and communication skills.
Knowledge of food costing, inventory systems, and kitchen operations.
ServSafe Certification (or ability to obtain).
Ability to work evenings, weekends, and holidays as required in a private club setting.

Nice To Haves

Private club, resort, or high-volume scratch kitchen experience preferred.
Culinary degree preferred but not required with relevant experience.

Responsibilities

Culinary Leadership & Execution
Oversee daily kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Execute à la carte dining, banquet, tournament, and special event menus to club standards.
Assist in menu development, seasonal features, and culinary programming.
Ensure proper preparation, portioning, and plating standards are maintained.
Maintain a strong presence during peak service periods.
Team Leadership & Development
Supervise and mentor line cooks, prep cooks, and dish team members.
Assist in hiring, onboarding, and training kitchen staff.
Foster a culture of professionalism, accountability, and teamwork.
Lead pre-shift meetings and maintain clear communication across the culinary team.
Serve as the acting Executive Chef in their absence.
Food Safety & Sanitation
Enforce strict adherence to food safety and sanitation standards.
Ensure compliance with local health regulations and club policies.
Maintain clean, organized, and efficient workstations.
Monitor proper storage, labeling, and rotation of inventory.
Cost Control & Inventory Management
Assist in managing food costs and labor efficiency.
Oversee ordering, receiving, and inventory controls.
Monitor waste and implement systems to improve efficiency.
Ensure proper portion control and recipe adherence.
Member Experience
Collaborate with Front of House leadership to ensure seamless service execution.
Respond professionally to member feedback.
Support club events and culinary activations that elevate the overall member experience.