Executive Sous Chef - The Ridge Club
About The Position
The Executive Sous Chef is a key culinary-team leader who works directly under the Executive Chef and assumes full operational responsibility in the Executive Chef’s absence. The role oversees daily kitchen operations, including menu and meal planning, food-supply and kitchen-equipment procurement, and meal production. It supervises and coordinates kitchen staff, ensuring food preparation meets 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 understanding health, sanitation, and licensing regulations to maintain compliance and food safety. It is also a developmental position intended to build the knowledge and problem-solving abilities needed to advance to an Executive Chef role.
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.
- Knowledge of traditional and contemporary culinary techniques.
Responsibilities
- Oversee menu development and execution, 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, kitchen equipment, and materials while 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 optimize operational efficiency.
- Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations.
- Coordinate scheduling and adjust work hours and responsibilities to meet operational needs; address employee concerns and resolve issues promptly.
- Evaluate and implement policies that uphold 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.
- Provide professional and responsive service to members and guests, addressing requests and concerns to support satisfaction.
- Lead by example and actively participate as a team member.
- Regularly direct and oversee at least two 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.
- Generous paid time off and leave programs; time off required by applicable law is also provided for part-time team members.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
High school or GED
