Executive Sous Chef

We are seeking a Full Time Executive Sous Chef to join the culinary team at Harvest Restaurant at The Sonnenalp Club. This leadership role supports all kitchen operations while helping deliver an exceptional dining experience that reflects the Sonnenalp standard of hospitality, quality, and service.

Application Deadline: Hiring will occur on a rolling basis. Applications will be accepted through July 15, 2026, or until the position is filled.

Wage Range: The salary range for this position is $80,000–$96,000 annually, plus eligibility for up to a 10% annual bonus and up to a 12% deferred compensation plan.

Primary Purpose of Position

The Executive Sous Chef is responsible for effective management of the Harvest, Stewarding and Food Truck and Banquet Events to include overseeing and leading culinary and stewarding staff, menu creation, training, ordering and food cost/inventory. The Executive Sous Chef will be a familiar face to the Sonnenalp Club members, often in the front of house actively seeking menu feedback and ensuring quality of product.

Essential Duties and Responsibilities

• Support the Mission, Values and Vision of the Sonnenalp Club and the Harvest Restaurant.
• Being Present on the Floor, Kitchen and Speaking with Members of the Club on a daily basis
• Support and participate in common teamwork:
  • Cooperate and work together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
  • Use tactful, appropriate communications in sensitive and emotional situations.
  • Follow up as appropriate with the Culinary Director, Club Executive Team, and Food and Beverage Director and co-workers regarding reported complaints, problems and concerns.
  • Promote positive public relations with guests.
• Prepare or direct preparation of food served using established production procedures and systems.
  • Comply with proper food preparation and handling techniques
  • Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
  • Expo & Working stations when necessary and ensure proper serving of food for the dining room.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved
  • Correctly prepare all food served following standard recipes and special diet orders.
  • Ensure proper food rotation and keep pars and prep according to business levels.
  • Preparation, design and creation of all menus, including banquets and daily specials.
  • Maintain all recipes and cooking procedures.
  • Ensure proper preparation and presentation of all food items in all restaurants.
  • Assist with the organization of food festivals and special culinary events.
  • Ensure the cleanliness and maintenance of all kitchens, refrigerators and storage areas.
  • Set-up of hot and cold buffets including decorations and equipment in the restaurants, banquet facilities, and outside catering.
  • Maintain strict quality control on all food items.
  • Keep an adequate food inventory in all kitchens to insure an efficient operation.
• Completion of daily Admin tasks in a timely manner
  • Checking of Employee Timecards
  • Coding of Vendor Invoices
  • Coding of Contract Labor Invoices
  • Daily Food Ordering
• Review monthly Sales report of food items in order to understand purchasing trends, evaluate menu performance, and support informed decisions around menu development, pricing, and cost control.
• Review monthly membership comment cards to understand member feedback, identify strengths and opportunities, and enhance overall dining quality and guest satisfaction.
• Support, cooperate with, and implement specific procedures and programs for safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs
• Interview, hire, train, coach and manage all culinary and stewarding personnel.
• Direct and lead the day-to-day operation of kitchens, ensuring a high-quality product and minimal waste.
• Accommodate any guest requests to the best of his/her ability.
• Ensure the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
• Ensure employee meals are prepared daily in accordance with health/wellness goals and staying within budgetary guidelines.
• Ensure high level productivity and efficiency of the kitchen staff, schedule all kitchen employees according to business forecast and maintain a labor cost as set in the budget.
• Ensure food cost stays within the budgetary guidelines, minimizing waste.
• Manage inventory, including ordering of food and beverage.
• Guide the Sous Chef in training the Line Cooks and to help out on the line as needed.
• Prepare, together with the Culinary Director & Club Director of Food and Beverage, the yearly food revenue, food cost and labor cost budgets and submit these for approval.
• Propose food prices and new revenue ideas to the Culinary Director, Executive Team, and Harvest General Manager.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensure that representatives from the kitchen attend service lineups and meetings.
• Regularly visit dining area when it is open to welcome and interact with members
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.

Education/Experience

• BA degree in culinary arts from a US College or equivalent experience
• Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in a kitchen management role
• Preferred culinary experience in a country club or member-based property
• Strong leadership experience, with ability to mentor and guide inexperienced cooks

Special Skills/Equipment

• Must be fluent in English; Spanish language fluency desired
• Must be skilled in the use of kitchen equipment, to include oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Working knowledge of various computer software programs.

Essential Physical Requirements

• Employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment, and potentially wet floors. Extreme caution must be exercised when encountered with these conditions.
• Able to stand and walk for up to 12 hours.
• Regularly required to talk and hear, read.
• Use hands to finger, handle, or feel; reach with hands and arms; and stoop kneel, or crouch
• Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision and distance vision