Executive Sous Chef

TIBURON PENINSULA CLUB•Tiburon, CA

12d

About The Position

Tiburon Peninsula Club seeks a creative, organized, hands-on Executive Sous Chef to lead daily culinary operations across all-day dining, member events, catering, and court-side food service. Reporting directly to the Director of Food & Beverage, this is the Club’s senior culinary leadership role, responsible for daily kitchen execution, team supervision, menu and recipe development, sanitation, purchasing coordination, and food and labor cost performance within approved budgets. Major menu, purchasing, staffing, and budget decisions require the Director of Food & Beverage’s approval under Club policy. The Executive Sous Chef oversees lunch and dinner preparation, production, service, and closing, while maintaining consistent food quality, presentation, safety, and organization. The role includes developing seasonal and catering menus, daily specials, and soups; managing inventory, ordering, production schedules, and kitchen labor planning; and training and coaching culinary staff. The chef collaborates with front-of-house leaders and contributes culinary information for member communications, promotions, and committee presentations. The position requires flexible availability for morning and evening shifts, weekends, holidays, Club events, and Manager on Duty coverage as assigned. It is a five-day, 45–50-hour workweek with variable days off. The role requires standing and walking for extended periods, bending, reaching, pushing, pulling, and safely lifting or moving up to 40 pounds. Compensation is based on experience and open to discussion with the right candidate; the specific schedule and compensation are to be confirmed separately.

Requirements

At least five years of culinary experience.
Two years in a supervisory role is preferred.
Demonstrated success in high-volume à la carte service.
Excellent organization, written and verbal communication, prioritization, problem-solving, and attention to detail.
Working knowledge of kitchen costing, inventory, food safety, standardized recipes, and basic computer applications.
Ability to work a five-day, 45–50-hour week with flexible morning and evening availability, including weekends, holidays, and Club events.
Ability to stand and walk for extended periods; bend, reach, push, pull, and safely lift or move up to 40 pounds.
Ability to coordinate paid time off in advance with the Director of Food & Beverage.

Nice To Haves

Experience in private clubs, luxury hospitality, resorts, or similarly high-standard environments.
English/Spanish bilingual ability.
Culinary degree or certificate.

Responsibilities

Lead preparation, production, execution, and closing of lunch and dinner service; oversee kitchen stations, walk-ins, storage areas, and end-of-service breakdown.
Conduct daily inventory walk-throughs, production meetings, station assignments, and line checks; adjust priorities according to volume and product availability.
Maintain recipe, portion, plating, presentation, and quality standards across à la carte service, banquets, pool parties, birthdays, and tennis/bocce service.
Develop and execute seasonal menus, catering menus, daily specials, and soups in collaboration with the Director of Food & Beverage.
Step into kitchen stations as needed and lead actively during peak periods, Club-wide events, and changing business demands.
Enforce safe receiving, labeling, storage, rotation, time-temperature controls, and handling of ingredients and finished food.
Maintain temperature, receiving, holding, cleaning, and kitchen management logs; monitor sanitation and compliance with applicable health requirements.
Keep standardized recipes and allergen information current, and ensure cooks understand ingredients, substitutions, and member dietary needs.
Ensure equipment is properly used, cleaned, maintained, and broken down; communicate repair and maintenance needs promptly.
Support food cost control, portion control, purchasing, waste reduction, inventory accuracy, and product utilization within approved budgets and strategies.
Oversee ordering, inventory, supplies, and equipment needs; communicate staffing, operational risks, and recommendations to the Director of Food & Beverage.
Manage production schedules and kitchen labor planning, monitor spending against approved budgets, and complete operational deadlines and reports on time.
Provide culinary information and ideas for member communications, menu promotions, and committee presentations as requested.
Train, coach, and develop cooks and culinary staff through daily feedback, demonstrations, and follow-through.
Assign and supervise work, address performance concerns promptly, and document issues in accordance with Club procedures and applicable employment policies.
Coordinate with front-of-house leadership on specials, menu changes, sold-out items, allergens, timing, and event execution.
Maintain professional, respectful communication with colleagues and members; support a welcoming service culture and respond constructively to feedback.
Make day-to-day kitchen decisions and escalate significant staffing, budget, and operational matters to the Director of Food & Beverage.
Cover Manager on Duty shifts as assigned.
Coordinate and obtain advance approval for paid time off from the Director of Food & Beverage.