Executive Sous Chef - Mullholland Hills Country Club

Invited•Tarzana, CA

About The Position

The Executive Sous Chef is a key culinary team leader who works directly under the Executive Chef and assumes full operational responsibility in the Executive Chef’s absence. The role oversees daily kitchen operations, including menu planning, food-supply and equipment procurement, and meal production. It supervises and coordinates kitchen staff to maintain Invited’s food-quality standards and cost efficiency, implements cost controls, follows budgetary guidelines, and ensures compliance with health, sanitation, and licensing regulations. This developmental role is intended to build the knowledge and problem-solving abilities needed for potential advancement to Executive Chef.

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 kitchen equipment.
Comprehensive understanding of cost and labor controls.
Knowledge of traditional and contemporary culinary techniques.

Responsibilities

Oversee menu development, meal planning, and meal production, adapting to forecasted member counts while maintaining 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 budgetary requirements for food supplies, kitchen equipment, and materials, 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 promptly.
Evaluate and implement policies for 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 professional, responsive service to members and guests, addressing requests and concerns to support satisfaction.
Lead by example and actively participate as a team member.
Direct and oversee the work of 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.