Executive Sous Chef

The Executive Sous Chef at the Saddle & Cycle Club in Chicago supports the Director of Culinary/Executive Chef in managing daily kitchen operations, supervising the culinary team, and maintaining high standards of food quality and presentation.

Key Responsibilities

• Kitchen Management: Steps in for the Executive Chef when needed and coordinates daily food production across the club's dining outlets and seasonal venues.

• Team Supervision: Helps train, direct, and mentor the kitchen staff, line cooks, and stewards.

• Operations & Quality: Ensures freshness, proper rotation, and correct par levels of food inventory while adhering to safety and sanitation regulations.

• Administration: Assists with menu execution, recipe compliance, ordering supplies, and managing labor or food costs.

General Qualifications

• Proven experience as a Sous Chef or similar culinary leadership role, ideally within a high-end restaurant, hotel, or private club environment.

• Strong knowledge of kitchen sanitation, food safety standards (such as ServSafe), and inventory control.

• Ability to work well under pressure in a fast-paced, high-volume seasonal and year-round operation.