Executive Sous Chef

JOB TITLE: Executive Sous Chef FLSA STATUS: Exempt

REPORTS TO: Executive Chef SUPERVISES: Sous Chefs and Line Cooks

At Ridglea Country Club, we're committed to providing an exceptional, world-class experience for our members and guests. When you join our team, you will have the opportunity to excel and grow at one of the

leading private clubs in the country. Our team is dedicated to fostering a welcoming and friendly atmosphere where excellence is the norm. As a leading employer of choice, we offer an exceptional work environment that values your goals and your family's well-being.

The Executive Sous Chef is the second-in-command for all culinary operations within the North Clubhouse. This role is responsible for the daily execution, leadership, and financial performance of a multi-outlet.

The Executive Sous Chef ensures consistent culinary excellence, disciplined execution, and elevated member experiences across all Club events while fostering a professional, accountable, and development-focused kitchen culture aligned with Ridglea Country Club's standards and values.

RESPONSIBILITIES:
• Leadership & Operations

o Lead and oversee daily culinary operations across all North Clubhouse outlets, events, and banquet functions.

o Directly manage and develop all Sous Chefs and Line Cooks, ensuring consistency in standards, execution, and leadership approach.

o Uphold and reinforce a culture of excellence, professionalism, and hospitality within all kitchen teams.

o Maintain strong collaboration with Food & Beverage leadership, Front-of-House managers, and Club leadership.
• Culinary Excellence & Menu Execution

o Partner with the Executive Chef on menu development, seasonal changes, signature experiences, and special programming.

o Ensure menus align with club identity, member expectations, operational efficiency, and financial targets.

o Maintain strict standards for food quality, taste, presentation, portioning, and consistency across all outlets.

o Lead execution for high-profile member events, tournaments, holidays, and VIP functions.
• Financial & Business Management

o Actively manage food cost, labor cost, and kitchen controllables to meet or exceed budget expectations.

o Oversee inventory management, purchasing, and vendor relationships in coordination with the Executive Chef.

o Analyze financial reports and KPIs, identifying trends, risks, and opportunities for improvement.

o Support annual budgeting, forecasting, and long-range culinary planning.
• Talent Development & Team Building

o Recruit, train, mentor, and retain high-performing culinary talent.

o Develop structured training programs, SOPs, and succession plans for sous chefs and key culinary positions.

o Conduct performance evaluations and manage corrective action in partnership with HR and F&B leadership.

o Ensure proper staffing models, cross-training, and scheduling to support business volume and service standards.
• Standards, Safety & Compliance

o Enforce all food safety, sanitation, and health department regulations; lead self-inspection and audit programs.

o Ensure compliance with Club policies, brand standards, and best-in-class private club practices.

o Maintain clean, safe, organized, and inspection-ready kitchens at all times.
• Communication & Collaboration

o Serve as a primary liaison between BOH and FOH leadership to ensure seamless service execution.

o Participate in leadership meetings, pre-service briefings, and post-event reviews.

o Communicate expectations clearly and consistently across all culinary teams.
• Skills & Competencies

o Advanced culinary knowledge across multiple cuisines and service styles.

o Proven ability to lead multi-outlet, high-volume operations.

o Exceptional leadership, coaching, and team-building skills.

o High emotional intelligence and ability to lead under pressure.

o Proficient in Microsoft Office, inventory systems, purchasing platforms, and recipe costing tools.

o Excellent written and verbal communication skills.

QUALIFICATIONS:
• Culinary degree or equivalent professional experience required.
• Minimum 7-10 years of progressive culinary leadership experience, with senior-level experience in a private club, luxury resort, or high-end hospitality environment preferred.
• Demonstrated experience acting in a #2 leadership role with responsibility for full kitchen operations.
• ServSafe Food Manager Certification (or ability to obtain within 30 days).
• Flexibility to work nights, weekends, holidays, and major Club events.
• Pastry or baking experience is a plus.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Capability to perform hands-on culinary tasks in a fast-paced kitchen environment.

BENEFITS:
• Medical, Dental, and Vision Insurance
• Disability and Life Insurance
• Health Reimbursement Arrangement (HRA)
• 401(k) with up to 4% employer match
• Paid Time Off
• Complimentary daily meal
• Pro Shop discounts
• Professional development, certifications, and scholarship opportunities
• Employee recognition and engagement programs

Equal Opportunity Employer