Executive Sous Chef - The Hills Country Club

ClubCorp • Austin, TX

1d

About The Position

As the Executive Sous Chef, 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, ensuring food preparation meets Invited’s quality standards while maintaining cost efficiency.

You will also implement cost control measures and follow budgetary guidelines to support the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and food safety. This developmental role provides 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 kitchen equipment, a comprehensive understanding of cost and labor controls, and 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, kitchen equipment, and materials, 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 optimize operational efficiency.
• Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations.
• Coordinate staff schedules 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 resolve safety issues.
• Represent the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation.
• Provide professional, responsive service to members and guests, addressing requests and concerns to exceed expectations and ensure satisfaction.
• Lead by example and actively participate as a team member.
• Regularly direct and oversee at least two or more full-time employees.

Benefits

• Medical, dental, and vision coverage.
• Life insurance.
• Short-term and long-term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED