Executive Sous Chef - Walnut Creek Country Club

ClubCorp•Mansfield, TX

5d•Onsite

About The Position

As the Executive Sous Chef at Walnut Creek Country Club, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. You will oversee daily kitchen operations, including meal planning, procurement of food supplies and kitchen equipment, and meal production. You will supervise and coordinate kitchen staff to ensure food preparation meets Invited’s quality standards while maintaining cost efficiency. You will manage kitchen personnel and production, implement cost controls, and adhere to budget guidelines to support the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential for compliance and food safety. This is a developmental role intended to build 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

A college degree in Culinary Arts or a related field.
Proficiency with all 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, adapting to forecasted Member counts to ensure optimal 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, 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 processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations.
Coordinate scheduling 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 in the community and industry.
Provide professional, responsive service to members and guests, address requests and concerns, and work to exceed expectations and ensure satisfaction.
Lead by example and participate actively as a team member.
Regularly direct and oversee at least two full-time employees.