Executive Sous Chef - Belmont Country Club

Invited • Ashburn, VA

7d

About The Position

The Executive Sous Chef is a key culinary team leader at Belmont 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 planning, food procurement, kitchen equipment, and meal production. The Executive Sous Chef supervises and coordinates kitchen staff, maintains Invited’s food-quality standards and cost efficiency, implements cost controls, and follows budgetary guidelines to support the profitability of the Food Preparation Department. The position also 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 to advance to Executive Chef.

The role also represents the club in member interactions and supports responsive service for members and guests. It regularly directs at least two full-time employees and leads by example as an active team member.

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, meal planning, and production, adapting 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, equipment, and materials while maintaining cost-effectiveness and 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 input and recommendations.
• Coordinate employee schedules and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues.
• Evaluate and implement policies for 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 or more full-time employees.

Benefits

• Medical, dental, and vision coverage for eligible full-time team members.
• Life insurance for eligible full-time team members.
• Short-term and long-term disability insurance for eligible full-time team members.
• 401(k) retirement savings plan for eligible full-time team members.
• Paid time off and leave programs for eligible full-time team members; time off as required by applicable law is also provided for part-time team members.

What This Job Offers

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