Executive Sous Chef - Belmont Country Club

ClubCorp•Ashburn, VA

1d•$70,000 - $86,100•Onsite

About The Position

Belmont Country Club, part of Invited, is hiring an Executive Sous Chef to help lead its culinary team. The role works directly under the Executive Chef and assumes full operational responsibility in the Executive Chef’s absence. The Executive Sous Chef oversees daily kitchen operations, including menu planning, procurement of food supplies and kitchen equipment, and meal production. The position supervises and coordinates kitchen staff, ensuring food is prepared to Invited’s quality standards while maintaining cost efficiency. The Executive Sous Chef implements cost controls and follows budgetary guidelines to support the profitability of the Food Preparation Department. The role requires knowledge of health, sanitation, and licensing regulations to maintain compliance and food safety. It is intended as a developmental role, building the knowledge and problem-solving abilities needed for potential advancement to Executive Chef. Belmont Country Club is located in Ashburn, Virginia. Invited describes itself as the largest owner and operator of private clubs nationwide, with more than 130 clubs and over 17,000 employees.

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 while maintaining 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 needs 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 improve operational efficiency.
Lead recruitment, selection, and hiring of kitchen staff, incorporating the Executive Chef’s insights and recommendations.
Coordinate staff scheduling and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues promptly.
Evaluate and implement policies supporting safe workplace practices, and resolve safety issues.
Represent the club in member interactions, including daily table visits, gathering feedback, and promoting the club’s reputation in the community and industry.
Provide professional, responsive service to members and guests, addressing requests and concerns and supporting their satisfaction.
Lead by example and participate actively as a team member.
Regularly direct and oversee at least two full-time employees.
Assume full operational responsibility for the kitchen in the Executive Chef’s absence.