Executive Sous Chef

Executive Sous Chef

Reports To: Executive Chef
FLSA Status: Exempt

Position Overview

The Executive Sous Chef assists the Executive Chef in overseeing all daily kitchen operations and ensuring the highest standards of food quality, consistency, presentation, sanitation, and team performance. This position plays a key leadership role in supervising kitchen staff, coordinating food preparation for la carte dining, banquets, and club events, and maintaining a safe, organized, and efficient culinary operation that reflects the standards and service expectations of the Club.

Essential Duties and Responsibilities

Culinary Operations

• Supervise and coordinate the activities of line cooks, pantry staff, and dishwashing personnel.
• Ensure all food is prepared, portioned, and presented according to established recipes, specifications, and Club standards.
• Lead and expedite food service during peak periods, banquets, tournaments, and special events.
• Assume responsibility for kitchen operations in the absence of the Executive Chef.
• Assist with menu planning, preparation, and execution for à la carte dining, banquets, and Club events.
• Contribute to menu development through recipe creation, testing, and implementation of new offerings.
• Maintain consistency in food quality, presentation, and member experience across all outlets and events.

Leadership & Team Development

• Train, coach, mentor, schedule, and evaluate kitchen team members to promote operational excellence and professional growth.
• Participate in recruiting, interviewing, hiring, and onboarding culinary staff.
• Address performance issues promptly and professionally while fostering a positive and collaborative work environment.
• Promote teamwork, accountability, and adherence to Club policies and procedures.

Food Safety & Compliance

• Ensure strict compliance with all food safety, sanitation, and health department regulations.
• Monitor food storage, labeling, rotation, and quality control throughout all kitchen and storage areas.
• Maintain cleanliness and organization of all kitchen facilities, equipment, walk-in coolers, freezers, and storage areas.
• Enforce safe food handling practices and proper use of kitchen equipment.

Inventory & Cost Control

• Assist with food and supply inventory management, including ordering, receiving, storage, and monthly inventory counts.
• Inspect deliveries to ensure products meet quality, quantity, and pricing expectations.
• Support efforts to control food costs, minimize waste, and maximize operational efficiencies.
• Maintain proper stock levels to support daily operations and Club events.

Communication & Administration

• Attend Food & Beverage and departmental meetings as required.
• Communicate effectively with members, guests, management, and team members in a professional manner.
• Maintain a professional appearance and demeanor consistent with Club standards.
• Perform additional duties and special projects as assigned by culinary leadership.

Required Qualifications

• Associate degree in Culinary Arts or a related field, or equivalent combination of education and professional experience.
• Minimum of three (3) years of progressive culinary experience in a professional kitchen environment.
• Previous supervisory or leadership experience required.
• Strong knowledge of culinary techniques, food preparation, menu execution, and food presentation.
• Thorough understanding of food safety, sanitation, and kitchen operations.
• Excellent organizational, time management, and multitasking abilities.
• Strong written and verbal communication skills in English.
• Ability to exercise sound judgment and perform effectively in a fast-paced, high-volume environment.
• Morris County Food Handler Certification, or ability to obtain within a designated timeframe.

Preferred Qualifications

• Experience in a private club, luxury hospitality, resort, or fine dining environment.
• Experience with banquet operations and large-scale event execution.
• Knowledge of inventory management, purchasing, and food cost controls.
• Professional culinary certifications or advanced culinary training.
• CPR and AED Certification.

Physical Requirements & Working Conditions

• Work is performed in a high-volume commercial kitchen environment.
• Frequent exposure to heat, cold temperatures, humidity, steam, and commercial kitchen equipment.
• Moderate to high noise levels during service periods.
• Prolonged periods of standing, walking, and repetitive use of hands and arms.
• Frequent bending, stooping, reaching, twisting, and lifting.
• Ability to lift and carry up to 30 pounds on a regular basis.
• Must possess close, distance, peripheral, depth perception, and color vision, as well as the ability to taste and smell effectively.

Disclaimer

This job description is intended to describe the general nature and level of work performed by individuals assigned to this position. It is not intended to be an exhaustive list of all responsibilities, duties, qualifications, or working conditions associated with the role.

Management reserves the right to modify, add, or remove duties and responsibilities as business needs require. Employees may be required to perform other job-related duties as assigned.

This job description does not constitute an employment agreement or contract, express or implied. Employment with the Club remains at-will.