EXECUTIVE SOUS CHEF
Golf Course | Restaurant | Banquets | Weddings | Special Events
Department: Food & Beverage / Culinary
Reports To: Executive Chef
Position Type: Full-Time, Salaried
Location: Golf Course & Event Venue
Position Summary
We are seeking an experienced, motivated, and hands-on Executive Sous Chef to assist in leading the culinary operations of our golf course, restaurant, banquet, and event facilities.
The Executive Sous Chef works closely with the Executive Chef to oversee daily kitchen operations while maintaining high standards for food quality, presentation, consistency, sanitation, and guest satisfaction. This position plays an important leadership role within the culinary team and requires someone who can successfully balance à la carte restaurant service with golf outings, weddings, banquets, tournaments, and other special events.
The ideal candidate is a strong culinary professional who enjoys being actively involved in the kitchen, develops and holds staff accountable, remains organized during high-volume periods, and takes pride in delivering an exceptional guest experience.
Essential Duties ; Responsibilities
Culinary Operations
* Assist the Executive Chef with all aspects of daily culinary operations.
* Supervise food preparation and execution for restaurant service, banquets, weddings, golf outings, tournaments,
and special events.
*Ensure food is prepared and presented according to established recipes, portion standards, and quality expectations.
*Maintain consistency in taste, presentation, temperature, and portioning.
*Assist with menu development, seasonal offerings, daily specials, banquet menus, and event-specific menus.
*Coordinate prep and production schedules based on restaurant volume, tee sheets, banquet event orders, and
scheduled functions.
*Lead kitchen operations in the Executive Chef's absence.
Leadership & Staff Management
Assist with recruiting, training, scheduling, supervising, and evaluating culinary employees.
Provide daily direction to cooks, prep cooks, dishwashers, and other culinary team members.
Establish clear expectations and hold team members accountable for performance, attendance, cleanliness, and
professionalism.
Help develop culinary employees through hands-on training and coaching.
Promote teamwork and effective communication between culinary, restaurant, banquet, golf, and management teams.
Help create a positive, professional, respectful, and productive kitchen environment.
Banquets, Weddings, Golf Events
Work closely with banquet and event teams to execute weddings, golf outings, tournaments, corporate events, member events, and private functions.
Review banquet event orders and communicate culinary requirements with appropriate staff.
Coordinate timing and execution for plated meals, buffets, stations, hors d'oeuvres, and large-volume functions.
Anticipate production and staffing needs for upcoming events.
Maintain high standards of food quality and presentation regardless of event size or volume.
Food Cost & Inventory Management
Assist the Executive Chef with purchasing, receiving, inventory, and product rotation.
Monitor food usage, waste, portioning, and production levels.
Help maintain established food-cost goals without compromising quality.
Ensure proper storage, labeling, dating, and rotation of food products.
Participate in regular food inventory counts.
Assist with vendor relationships and product-quality evaluations.
Identify opportunities to improve efficiency and reduce unnecessary waste.
Sanitation & Safety
Maintain a clean, organized, and sanitary kitchen at all times.
Ensure compliance with local and state health department regulations and established food-safety procedures.
Ensure proper food handling, storage, cooling, reheating, and temperature-control procedures.
Monitor equipment cleanliness and proper operation.
Ensure employees follow workplace safety standards.
Immediately address sanitation, maintenance, or safety concerns.
Qualifications
Minimum 3–5 years of professional culinary experience, preferably including supervisory or management responsibilities.
Previous experience as a Sous Chef, Executive Sous Chef, Kitchen Manager, or similar culinary leadership position preferred.
Experience with high-volume restaurant, banquet, wedding, country club, resort, hotel, or golf course operations strongly preferred.
Strong knowledge of food preparation, cooking techniques, sanitation, and kitchen operations.
Experience with food costing, inventory management, purchasing, and portion control.
Ability to lead and motivate a diverse culinary team.
Strong organizational and time-management skills.
Ability to manage multiple priorities in a fast-paced environment.
Excellent communication and problem-solving abilities.
Culinary degree or formal culinary training preferred but not required with equivalent professional experience.
ServSafe Manager Certification preferred or ability to obtain certification upon hire.
Physical & Scheduling Requirements
Ability to stand and work on your feet for extended periods.
Ability to lift and carry approximately 50 pounds.
Ability to work in hot, cold, and fast-paced kitchen environments.
Must be available to work a flexible schedule based on business demands.
Evening, weekend, and holiday availability is required.
Schedule may fluctuate seasonally based on golf, restaurant, wedding, and banquet business.
What We're Looking For
The successful Executive Sous Chef will be a hands-on leader rather than an office-based manager. We are looking for someone who leads by example, maintains high standards, communicates effectively, and understands the importance of both culinary excellence and financial responsibility.
This individual should take ownership of the kitchen, support the Executive Chef, develop the culinary team, and help ensure every guest—from a golfer stopping in for lunch to a couple celebrating their wedding—receives a consistently excellent experience.
Performance Expectations
Consistent food quality and presentation
Guest satisfaction
Successful execution of restaurant and banquet service
Food and labor cost management
Inventory and waste control
Kitchen cleanliness and sanitation
Employee training and retention
Staff productivity and accountability
Effective communication with other departments
Ability to successfully manage high-volume and special-event operations
Equal Opportunity Employment
We are an Equal Opportunity Employer and consider qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.
Pay: From $45,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
