Executive Sous Chef - Brookhaven Country Club

ClubCorp•Farmers Branch, TX

About The Position

The Executive Sous Chef is a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in the Executive Chef’s absence. The role oversees daily kitchen operations, including meal planning, procurement of food supplies and kitchen equipment, and meal production. The Executive Sous Chef supervises and coordinates kitchen staff to ensure food preparation meets Invited’s quality standards while maintaining cost efficiency. The position is responsible for implementing cost controls and following budgetary guidelines to support the profitability of the Food Preparation Department. It requires knowledge of health, sanitation, and licensing regulations to maintain 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

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.
Maintain kitchen cleanliness, sanitation, hygiene, and safety, including equipment, work areas, 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 input.
Coordinate staff scheduling and adjust hours and responsibilities to meet operational needs; address employee concerns and resolve issues.
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 and address requests and concerns to support satisfaction.
Lead by example and participate actively as a team member.
Direct and oversee the work of at least two full-time employees.