Executive Sous Chef

The Executive Sous Chef serves as a key culinary leader at Pinewild Country Club, partnering closely with the Executive Chef to oversee daily kitchen operations, food preparation, team leadership, and execution across dining outlets, events, catering, and member experiences. This leadership role helps ensure exceptional food quality, consistency, presentation, sanitation, and efficiency while supporting the Club’s commitment to delivering excellence. The Executive Sous Chef is responsible for leading kitchen operations in the absence of the Executive Chef, developing culinary talent, maintaining operational standards, and contributing to a positive, high-performing kitchen culture. This position combines hands‑on culinary leadership with operational oversight and team development. ABOUT PINEWILD COUNTRY CLUB OF PINEHURST Founded in 1989, Pinewild Country Club of Pinehurst is a 2,040-acre gated private club community in Pinehurst, North Carolina, featuring more than 900 homes, 48 holes of golf, racquet sports, fitness, aquatics, and an active social lifestyle. Located just one mile from the Village of Pinehurst, the Club is undergoing a transformative period that includes a $20 million clubhouse renovation, the development of Azalea Place, a new luxury neighborhood, and a renewed commitment to elevating every aspect of the member experience. As Pinewild enters its next chapter, we are investing in our facilities, programming, hospitality, and team — and we’re looking for talented leaders who want to help build something exceptional. ABOUT IE HOMES CLUBS & RESORTS IE Homes Clubs & Resorts is a vertically integrated lifestyle company redefining how residential communities and private clubs work together, from ground‑up development and hospitality operations to real estate sales and long‑term member experience. Our mission is to nurture authentic and fulfilling personal connections in vibrant lifestyle communities. Everything we build, from homes and clubhouses to systems and service models, supports that purpose. ESSENTIAL DUTIES & RESPONSIBILITIES Partner with and assist the Executive Chef in leading all daily culinary operations across dining outlets, banquets, catering, and special events. Supervise kitchen staff during preparation, service, and closing activities while ensuring quality, consistency, and efficiency. Ensure all food is prepared and presented according to established recipes, quality standards, and presentation guidelines. Support the development and execution of seasonal menus, daily features, banquet offerings, and special Club events. Assist with recruitment, onboarding, scheduling, and performance management of kitchen staff. Lead, train, coach, and mentor culinary team members while fostering a positive, accountable, and collaborative work environment. Monitor food quality, portion control, presentation standards, and production timing. Assist with inventory management, purchasing, receiving, storage, and product rotation. Help manage food costs, waste reduction initiatives, and labor utilization to support financial goals. Ensure compliance with all food safety regulations, sanitation standards, and health department requirements. Maintain a clean, safe, organized, and efficient kitchen environment while promoting a culture of teamwork, accountability, and continuous improvement. Collaborate with front‑of‑house leadership to ensure seamless execution of member dining experiences and Club events. Serve as the acting culinary leader in the absence of the Executive Chef. Maintain regular and reliable attendance and perform other related duties as required. KNOWLEDGE, SKILLS, AND EXPERIENCE Culinary degree, Associate’s degree, or equivalent combination of education and experience preferred. Minimum of 7 years of progressive culinary leadership experience, preferably in a private club, resort, or upscale hospitality environment. ServSafe Food Protection Manager Certification required. TIPS Certification or equivalent alcohol‑service certification preferred. Strong knowledge of food preparation techniques, menu execution, banquet operations, and kitchen management. Working knowledge of food costing, inventory control, purchasing, labor planning, and kitchen operations. Knowledge of food safety regulations, sanitation standards, and health department requirements. Proven ability to lead, motivate, train, and develop culinary teams. Strong communication, organizational, problem‑solving, and time‑management skills. Ability to perform effectively in a fast‑paced, member‑focused environment. Passion for culinary excellence, creativity, and continuous improvement. PHYSICAL & WORK ENVIRONMENT REQUIREMENTS Ability to stand, walk, bend, and reach for extended periods. Regular lifting up to 25 pounds and occasional lifting up to 75 pounds. Ability to work evenings, weekends, holidays, and special events as business needs require. Work performed in a fast‑paced kitchen environment with exposure to heat, cold, wet or humid conditions, sharp equipment, and cleaning chemicals. Moderate to high noise levels. Your resume will be reviewed by a member of our Recruiting team, and we’ll reach out directly if there is a potential fit. We use Microsoft Teams for interviews, and all interviews are conducted live with a member of our Recruiting or Hiring teams. Equal Employment Opportunity Employer: IE HCR LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability status, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by law. #J-18808-Ljbffr