Executive Sous Chef - Mullholland Hills Country Club

ClubCorp•Los Angeles, CA

8d•$82,000 - $96,600

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. The role oversees 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 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 for compliance and food safety. This position is designed as a developmental role, building 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, and knowledge of traditional and contemporary culinary techniques.

Responsibilities

Oversee menu development and execution, meal planning, and production, adapting to forecasted member counts.
Maintain cleanliness and sanitation of the kitchen, 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, and adhere to financial guidelines.
Analyze food and labor production reports and use menu engineering and other data to control expenses and improve efficiency.
Lead recruitment, selection, and hiring for kitchen staff, incorporating the Executive Chef’s input and recommendations.
Coordinate staff 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 and 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 full-time employees.