Executive Sous Chef

Flatrock Motorclub•Rockwood, TN

45d

About The Position

Join a one-of-a-kind community built around the premier private motorsports club in the United States. We are seeking an experienced Executive Sous Chef to support the Chef de Cuisine and assist in leading all food and beverage operations from the ground up. The Executive Sous Chef leads the day‑to‑day culinary operations of one of the property’s signature restaurants within a multi‑outlet luxury environment. This role oversees menu execution, culinary team leadership, quality control, and operational excellence while upholding the property's high standards of luxury service, food integrity, and guest experience. This is an extraordinary opportunity to collaborate with a 20-year veteran of the Thomas Keller Restaurant Group, create distinctive menus for multiple outlets, and craft unforgettable dining experiences for an elite membership. The Executive Sous Chef will play a vital role in defining the culinary identity of the club, with the resources to execute at the highest level, and the support of a truly collaborative environment.

Requirements

Proven leadership experience as a Sous Chef or Executive Sous Chef in fine dining, luxury hospitality, or a private club/resort environment
Experience in highly acclaimed, chef‑driven restaurants known for exceptional culinary standards.
Strong track record of seasonal cooking, delivering elevated dining experiences and team leadership
Passion for farm-to-table cuisine and creative use of fresh ingredients
Excellent leadership, organizational, and communication skills
Adaptability to a unique, non-traditional schedule of operations in a member-driven environment
Working expertise in cost control, health and safety guidelines and resource management

Nice To Haves

Culinary degree preferred or relative degree in hospitality
Appreciation for motorsports or luxury lifestyle environments

Responsibilities

Execute and help Chef de Cuisine uphold the culinary vision set by the Culinary Director.
Lead menu execution and collaborate with the Culinary Director for menu development and design.
Partner with our on-staff gardener to highlight fresh, seasonal produce throughout the year.
Collaborate closely with the culinary team to build a world-class F&B program from the ground up.
Lead, mentor, and inspire the culinary team to consistently deliver excellence.
Assist and support the Chef de Cuisine with overseeing all aspects of kitchen operations, including staffing, scheduling, inventory, purchasing, and vendor relations.
Manage food costs and budgets while maintaining high standards of quality and creativity.
Ensure compliance with all health, sanitation, and safety regulations.
Work with event and hospitality teams to deliver seamless service for member gatherings, private functions, and club events.
Contribute to the long-term vision and growth of the culinary program as new outlets are developed.