Executive Sous Chef - The Hills Country Club

Invited•Austin, TX

About The Position

The Executive Sous Chef is a key culinary team leader at The Hills Country Club, working directly under the Executive Chef and assuming full operational responsibility in the Executive Chef’s absence. The role oversees daily kitchen operations, including menu and meal planning, food-supply procurement, kitchen equipment, and meal production. It supervises kitchen staff and ensures food preparation meets Invited’s quality standards while maintaining cost efficiency. The Executive Sous Chef implements cost-control measures, follows budget guidelines, and helps ensure the profitability of the Food Preparation Department. The position requires a thorough understanding of health, sanitation, and licensing regulations. It is also intended as a developmental role, building the knowledge and problem-solving abilities needed for advancement to an Executive Chef position.

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 and execution, meal planning, and production, adjusting to forecasted member counts to support 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 while ensuring cost-effectiveness and adherence to 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 schedules and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues promptly.
Evaluate and implement policies that uphold safe workplace practices, and resolve 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 participate actively as a team member.
Regularly direct and oversee at least two full-time employees, supporting effective teamwork and operational cohesion.