Executive Sous Chef

Carmel Country Club•Charlotte, NC

11h•Onsite

About The Position

The Executive Sous Chef oversees culinary operations across all outlets at Carmel Country Club, a premier platinum-level private club with multiple dining venues, banquet operations, and extensive member programming. This role ensures consistency, quality, financial discipline, and exceptional member experience across the entire culinary campus.

Requirements

7+ years culinary leadership experience
Strong operational, financial, and leadership skills
ServSafe Certification required
Stand for extended periods
Lift up to 50 lbs
Flexible schedule including nights, weekends, and holidays

Responsibilities

Demonstrate effective leadership skills including delegation skills.
Ability to meet budgets including labor, food and applicable direct operating costs.
The ability to operate a multi-outlet culinary operation, touching all areas daily and being present when/where necessary to support outlet management, the team and exceed member/guest expectations.
Must be an excellent communicator.
The ability to lead, train, mentor and develop.
Must have manager food handler’s certificate.
Ability to work flexible schedule to accommodate business levels.
Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as other associates as applicable who work in BOH, and help with food preparation and execution.
Train and educate associates on new menu items and changes in procedures for current menu items; monitor and hold associate accountable for implementing the changes
Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency culinary.
Review the menu each week with event chefs to discuss all details of events including menu, presentation, associate’s assignments and logistics, and work with banquet chef to develop party plans for each event.
Work with pastry chef to ensure that desserts served are executed properly at events by culinary associates.
Work with executive chef on on-going and quarterly menu development for our standard menus, internal menu tastings and photo shoots as well as recipes developing.
Work with executive chef on going culinary educational training programs.
Be involved in all client tastings, executing tastings along with Executive chef
Oversee daily culinary operations across all club outlets
Lead multi-outlet production and commissary execution
Maintain food quality, consistency, and sanitation standards
Develop weekly and seasonal features
Train and mentor culinary leadership teams
Manage food cost, labor, inventory, and purchasing
Coordinate large-scale events and special functions

Benefits

Competitive wages paid biweekly
Paid time off
Cost-shared medical & prescription benefits
Club paid basic life insurance, long and short-term disability
Dental, vision, life insurance, Health Savings Account
401k with Club match for eligible team members
Daily meals, sodas, and ice cream located in a comfortable, air-conditioned environment inside the clubhouse
Golf and tennis playing privileges
Discounts on items in our Tennis and Golf shops
Training and growth opportunities