Executive Sous Chef

Company Description Trophy Club Country Club is a private club serving families and professionals from Trophy Club, Southlake, Keller, Roanoke, and surrounding communities with a wide range of amenities and member-focused experiences. Regularly recognized among the top country clubs in the Dallas–Fort Worth area, the Club features two world‑class golf courses and showcases the legacy of LPGA Hall of Fame golfer Kathy Whitworth through an extensive trophy display. Members also enjoy on‑site tennis, fitness facilities, social activities, exceptional dining, and a robust calendar of events including family programs, charity tournaments, holiday gatherings, and themed culinary celebrations. Since opening in 1975, Trophy Club Country Club has fostered a relaxed, safe, and welcoming environment where members can connect and spend quality time together. Role Description The Executive Sous Chef is a full‑time, on‑site role based at Trophy Club Country Club in Trophy Club, TX, supporting the Executive Chef in overseeing all culinary operations. This role assists with menu planning, recipe development, and execution of a variety of dining experiences, including member dining, banquets, events, and themed culinary celebrations. Day‑to‑day responsibilities include supervising kitchen staff, coordinating food preparation and plating, ensuring consistent food quality and presentation, and managing inventory, ordering, and cost controls. The Executive Sous Chef helps maintain high standards of food safety and sanitation, trains and mentors team members, and collaborates with front‑of‑house leadership to deliver efficient service and an exceptional member experience. The role also contributes ideas for seasonal menus, special events, and club‑wide culinary initiatives. Qualifications Strong culinary skills, including advanced cooking techniques, menu development, and a focus on quality and presentation. Experience in kitchen leadership, including staff supervision, training, scheduling, and team collaboration. Knowledge of food safety, sanitation standards, and compliance with health regulations in a high‑volume kitchen. Ability to manage inventory, food costing, and ordering to support budget and profitability goals. Background in banquet and event production, with experience coordinating multiple menus and service styles. Excellent communication and interpersonal skills to work effectively with culinary staff, front‑of‑house teams, and club management. Proven ability to work in a fast‑paced environment, maintain composure under pressure, and adapt to changing member and event needs. Formal culinary education or certification preferred; significant relevant experience in a country club, hotel, or upscale restaurant environment is highly valued. Availability to work flexible hours, including evenings, weekends, and holidays as required by club operations. #J-18808-Ljbffr