Executive Sous Chef

Executive Sous Chef Opportunity At Westhaven Golf Club

Southern Land Company's Westhaven Golf Club, one of the top family centric private clubs in the Nashville area, is currently seeking a highly motivated, accomplished Culinary Professional. Westhaven's service vision of "Creating connections and lasting memories through genuine service at an escape that feels like home" challenges their associates to use their passion for their craft to provide the members and guests with an unforgettable experience.

Westhaven Golf Club, an award-winning, private golf club in Franklin, TN. is searching for a hands-on Executive Sous Chef to lead and continue to grow its active culinary program. The next Executive Sous Chef will join a high-performing, professional team and well established Executive Chef to serve a club that is considered one of the finest in middle TN.

Successful candidates have experience in positively leading active a la carte dining programs as well as banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and training and mentoring future culinarians, look no further than this Executive Sous Chef opportunity at Westhaven Golf Club.

Position Responsibilities Include:

• Supervise and coordinate activities concerning all back of house operations and personnel within the restaurant, Turn Grill, pool kitchen, private events and catering.
• Partner with the Executive Chef with menu development, tastings and recipe standardization.
• High proficiency in working all stations in the kitchen including expediting.
• Work directly with and in the absence of the Executive Chef to maintain and improve culinary operations and guest services.
• Order, receive, and process invoices, inventories, specialty item procurement, supplier relationship management and processing.
• Oversee and execute daily functions of the culinary department, ensuring that all prepared food items leave the kitchens on schedule and to set standards.
• Provide support and guidance of culinary team to create a positive, memorable member & guest experience.
• Support senior leadership by developing and assuming key management responsibilities.
• Supervise and coordinate all activities concerning the kitchen, food preparation and output, cost control, safety, sanitation and back of house personnel.
• Work in conjunction with the Executive Chef to monitor daily food production, ordering, quality and consistency.
• Monitor financial goals with the Executive Chef & General Manager to meet or exceed the goals set including food and labor costs.
• Serve as a role model to demonstrate appropriate behaviors to staff.
• Help plan, coordinate, and implement special events.
• Coordinate scheduling of kitchen; ensure schedules post on time.
• Rotate products in walk-in cooler correctly.
• Comply with all applicable health, alcoholic beverage, fire, and other laws/requirements.
• Control food and labor cost while maintaining high standards of quality and customer satisfaction.
• Maintain the highest possible levels of cleanliness.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Assist in all areas of the restaurant and club operations and with special projects as requested.

Education/Certificates/Experience/Other Responsibilities Include:

• High school diploma or equivalent required.
• Degree in culinary arts or related field preferred.
• Minimum 5 years' experience as Sous Chef; previous management experience required.
• Highly proficient with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred.
• Manager Food Handling certificates required.
• Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.
• Listen effectively; speak, read, and write fluently in English and preferably Spanish.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast-paced, high-pressure situations with little to no direct supervision.
• Effectively and professionally deal with staff and members/guests with patience, tact, and diplomacy to diffuse anger and resolve problems.
• Direct performance of kitchen staff and follow up with corrections.
• Work with other members of the management team in implementing departmental goals and objectives.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule including, weekends, holidays, and fluctuating days off.
• Schedule vacations during the off-season months.

Physical Demands/Ability To Include:

• Grasp, lift, push/pull, carry or transport up to 100 lbs.
• Work extended hours in hot, noisy, and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, loudly, and quickly.
• Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned.
• Withstand a moderate noise level in the workplace.

Southern Land Company is an Equal Opportunity Employer (EOE) and we seek to create an inclusive work place that embraces diverse backgrounds, life experiences and perspectives. Southern Land Company offers a competitive benefits package, including 401k and paid time off. Southern Land Company is a Drug Free Workplace.