Coldstream Country Club is seeking an experienced, motivated, and team-oriented Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, maintain high culinary standards, lead and develop culinary staff, and ensure consistent execution across à la carte dining, banquets, private events, golf outings, club functions, and seasonal programming.
The ideal candidate is a hands-on culinary professional who thrives in a fast-paced country club environment, has strong organizational and leadership skills, and takes pride in delivering high-quality food and exceptional member experiences.
Essential Responsibilities
- Assist the Executive Chef with the overall management and operation of the culinary department.
- Lead daily kitchen operations and ensure proper execution of all menu items.
- Supervise, train, coach, and develop cooks, prep cooks, dish staff, seasonal employees, and other culinary team members.
- Maintain consistent standards for food quality, presentation, portion control, and recipe execution.
- Ensure proper preparation, labeling, storage, rotation, and organization of all food products.
- Establish and maintain appropriate prep lists, production schedules, and par levels.
- Monitor kitchen staffing and adjust daily assignments based on business volume and upcoming events.
- Work closely with the Executive Chef and management team on menu development, seasonal menu changes, specials, and new culinary concepts.
- Assist with planning and execution of large-scale club events, including golf outings, tournaments, weddings, member events, pool events, holiday functions, and specialty dinners.
- Ensure banquet and event food is prepared and executed according to established timelines and specifications.
- Maintain strong communication between the kitchen, service staff, banquet team, and club management.
- Assist with ordering, receiving, inventory control, and product quality.
- Help control food costs through proper purchasing, portion control, product utilization, waste reduction, and inventory management.
- Maintain a clean, organized, and safe kitchen environment at all times.
- Ensure compliance with all applicable health department, ServSafe, HACCP, sanitation, and food-safety standards.
- Monitor equipment and report maintenance or repair needs promptly.
- Assist with scheduling and labor management while maintaining appropriate staffing levels.
- Lead by example and promote a positive, professional, respectful, and team-oriented kitchen culture.
- Step into the Executive Chef's role when the Executive Chef is unavailable.
- Perform other culinary and operational duties as assigned by the Executive Chef or club management.
Leadership & Team Development
The Executive Sous Chef will play an important role in developing the culinary team. Responsibilities include:
- Training new employees on recipes, procedures, equipment, sanitation, and kitchen standards.
- Holding cooks accountable for proper execution and work performance.
- Conducting pre-shift meetings and communicating daily priorities.
- Helping identify staffing needs and assisting with recruitment and interviews.
- Providing ongoing coaching and constructive feedback.
- Creating a culture of teamwork, professionalism, accountability, and respect.
- Developing team members' culinary skills and preparing qualified employees for advancement.
Culinary Expectations
The successful candidate should demonstrate:
- Strong knowledge of classical and contemporary culinary techniques.
- Ability to execute high-quality food consistently in a high-volume environment.
- Strong understanding of sauces, proteins, vegetables, starches, soups, stocks, and pastry fundamentals.
- Ability to execute both à la carte and banquet menus.
- Strong plating and presentation skills.
- Ability to work efficiently during periods of high volume and multiple simultaneous events.
- Creativity and willingness to contribute ideas to seasonal menus and daily specials.
- Strong understanding of food costing, yields, portion control, and product utilization.
Country Club & Event Operations
Coldstream Country Club offers a dynamic culinary environment with a wide variety of member dining and special events. The Executive Sous Chef should be comfortable working with:
- À la carte lunch and dinner service
- Club banquets and private events
- Golf tournaments and outings
- Weddings and social events
- Pool and seasonal events
- Holiday celebrations
- Member specialty dinners
- Buffets and action stations
- Large-volume catering
- Seasonal menu transitions
- Daily and weekly culinary specials
Food Safety & Sanitation
- Maintain strict adherence to food-safety and sanitation standards.
- Ensure proper food temperatures, storage, cooling, reheating, and labeling procedures.
- Maintain clean and organized workstations throughout service.
- Ensure proper cleaning and sanitation of kitchen equipment and work areas.
- Monitor staff compliance with personal hygiene and food-safety procedures.
- Maintain required certifications and participate in ongoing food-safety training.
Qualifications
Required:
- Minimum 5 years of professional culinary experience.
- Previous experience as a Sous Chef, Chef de Cuisine, Executive Sous Chef, or similar leadership position.
- Proven ability to lead and motivate a culinary team.
- Strong organizational and communication skills.
- Ability to work nights, weekends, holidays, and extended hours during peak club events.
- Strong knowledge of food safety and sanitation.
- Ability to lift and carry up to 50 pounds and remain on your feet for extended periods.
Preferred:
- Country club, hotel, resort, banquet, or upscale restaurant experience.
- Culinary degree or formal culinary training.
- ServSafe certification.
- Experience with high-volume banquet and event operations.
- Experience with menu development and recipe costing.
- Experience managing food and labor costs.
Personal Attributes
The ideal candidate will be:
- A strong leader and team player.
- Hands-on and willing to work alongside the culinary team.
- Organized and detail-oriented.
- Calm and professional under pressure.
- Passionate about food and hospitality.
- Accountable and dependable.
- Committed to consistency and high standards.
- Comfortable taking initiative and solving problems independently.
- Dedicated to creating an exceptional experience for Coldstream members and guests.
Schedule
This is a full-time culinary leadership position. The schedule will vary based on club operations, events, tournaments, banquets, holidays, and seasonal business levels. Nights, weekends, and holidays are required.
Compensation & Benefits
Compensation will be based on experience and qualifications. Coldstream Country Club offers a professional culinary environment with opportunities for leadership development and advancement.
Benefits may include:
- Competitive salary
- Health, dental, and vision insurance
- Paid time off
- Retirement benefits
- Employee meals
- Employee club benefits
- Professional development opportunities
Reporting Structure
Reports To: Executive Chef / Club Management
Directly Supervises: Sous Chefs, Line Cooks, Prep Cooks, Banquet Cooks, and other culinary team members as assigned.
Position Objective
The Executive Sous Chef will serve as a key member of the culinary leadership team, helping ensure that Coldstream Country Club consistently delivers high-quality food, exceptional service, and memorable dining experiences for its members and guests.
Pay: $65,000.00 - $75,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Relocation assistance
- Vision insurance
Work Location: In person
