Executive Sous Chef

Invited

1d • Onsite

About The Position

Invited, established in 1957, is the largest owner and operator of private clubs nationwide, with over 130 country clubs, city clubs, and athletic clubs. These clubs offer amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. The company's central purpose is to build relationships and enrich the lives of its members, guests, and employees. As the Executive Sous Chef at Willow Creek, an exclusive semi-private golf club in Long Island, NY, you will serve as a key leader within the culinary team, directly supporting the Executive Chef. In the Executive Chef's absence, you will assume full operational responsibility for the kitchen. Your role encompasses overseeing daily kitchen operations, including menu development, 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 high-quality standards while maintaining cost efficiency. Additionally, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is crucial for compliance and food safety. This position is designed as a developmental role, preparing you with the necessary knowledge and problem-solving skills for advancement to an Executive Chef position.

Requirements

• High school diploma or equivalent.
• A minimum of 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.
• Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques.

Responsibilities

• Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
• Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
• Procure food supplies and kitchen equipment, including inventory organization and participation 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, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
• Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.
• Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
• Lead by example and participate actively as a team member.
• Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.

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 (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: Manager
• Education Level: High school or GED
• Number of Employees: 1-10 employees