Executive Sous Chef
About The Position
The Executive Sous Chef is a senior culinary leadership position responsible for the management and supervision of kitchen operations and culinary staff at The Villages Golf and Country Club. Reporting directly to the Executive Chef, this role ensures consistent execution of culinary standards while providing operational oversight, staff leadership, and strategic support across all dining venues, banquets, golf operations, and special events. The Executive Sous Chef’s primary duty is management, including directing staff, enforcing standards, planning production, and exercising independent judgment related to kitchen operations. Hands-on culinary involvement is performed in support of leadership, training, quality control, and operational oversight, rather than as routine line-level production. At The Villages, all team members are expected to work by the Guiding Principles and actively contribute to fostering a community grounded in respect, trust, and open communication, while delivering exceptional service, upholding integrity, promoting teamwork, and creating a positive and engaging experience for residents, partners, and colleagues.
Requirements
- Minimum of five (5) years of progressive culinary leadership experience
- Strong leadership and team development skills
- Excellent organizational, communication, and time-management abilities
- Proven ability to execute consistently under pressure
- Solid understanding of food costing, inventory management, and kitchen controls
- Ability to work collaboratively across departments
- Ability to stand and walk for extended periods
- Ability to lift, carry, and move items weighing up to 50 pounds
- Successful completion of a pre-employment drug screening and criminal background check is required
- Must maintain professional conduct and demonstrate the ability to work collaboratively in a team-oriented and stable work environment
- Possession of a valid California driver’s license is required and must be maintained throughout employment if driving on The Villages property
- Culinary degree or equivalent professional culinary experience preferred
- ServSafe certification required or ability to obtain promptly
Nice To Haves
- Private club, upscale dining, or high-volume food service experience strongly preferred
Responsibilities
- Direct and oversee daily kitchen operations to ensure menus are executed in accordance with established recipes, quality standards, and presentation expectations
- Ensure consistency in taste, portion control, food quality, and plating across all dining outlets and events
- Oversee production planning and execution for à la carte dining, banquets, golf operations, and special events
- Enforce all culinary standard operating procedures, recipes, and plating standards
- Collaborate with the Executive Chef on menu development, seasonal offerings, and special event menus
- Monitor food freshness, organization, and overall kitchen readiness
- Supervise, direct, and lead kitchen staff, particularly in the absence of the Executive Chef
- Provide coaching, mentoring, and performance feedback to culinary team members
- Ensure proper staffing levels, scheduling, station coverage, and operational readiness
- Support training initiatives, cross-training, and skill development
- Foster a professional, respectful, and team-oriented kitchen culture
- Make recommendations regarding hiring, discipline, promotion, and performance evaluations
- Ensure compliance with all local and state health department regulations, HACCP standards, and Club policies
- Oversee food handling, storage, labeling, and sanitation practices
- Maintain a clean, safe, and organized kitchen environment
- Ensure proper use and care of kitchen equipment and promptly report maintenance needs
- Directly supervise culinary team members and oversee daily labor deployment
- Assist with managing food costs, labor efficiency, inventory controls, and waste reduction
- Monitor purchasing, receiving, storage, and inventory rotation
- Support recipe costing, portion control, and documentation accuracy
- Assist with banquet forecasting, preparation planning, and execution
- Collaborate with Front of House leadership to support service flow and event success
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
