Executive Sous Chef

Executive Sous Chef

Compensation: Up to $75,000 annually, based on experience

Employment Type: Full-Time

Department: Food & Beverage / Culinary

Reports To: Executive Chef

Position Summary

We are seeking an experienced and motivated Executive Sous Chefto join our culinary leadership team. The Executive Sous Chef works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality and presentation, develop and lead the culinary team, and ensure a consistent dining experience for members and guests. This is a hands-on leadership position for a culinary professional who takes pride in organization, execution, team development, and delivering high-quality food in a fast-paced hospitality environment. The ideal candidate will have experience managing multiple dining and event functions and will be comfortable balancing daily restaurant operations with banquets, member events, tournaments, and special functions.

Essential Duties & Responsibilities

• Assist the Executive Chef with the overall leadership and daily operation of the culinary department.
• Supervise, train, schedule, coach, and develop cooks, prep cooks, dishwashers, and other culinary team members.
• Provide hands-on leadership during service and ensure the kitchen operates efficiently during peak periods.
• Maintain consistent standards for food quality, flavor, portioning, presentation, and timeliness.
• Assist with menu development, seasonal menu changes, daily specials, member events, banquets, wine dinners, and other culinary programs.
• Review banquet event orders (BEOs) and coordinate culinary execution for private events, tournaments, club functions, and special events.
• Ensure proper preparation and execution of all menu items according to established recipes and standards.
• Assist with purchasing, receiving, inventory management, product rotation, and proper food storage.
• Monitor food and labor costs while identifying opportunities to reduce waste and improve operational efficiency.
• Maintain appropriate inventory levels while ensuring product quality and availability.
• Ensure compliance with all health department requirements, food safety standards, sanitation procedures, and workplace safety policies.
• Conduct regular inspections of kitchen equipment, storage areas, coolers, freezers, and workstations.
• Assist with maintaining cleanliness, organization, and proper maintenance throughout all culinary areas.
• Collaborate closely with front-of-house leadership, banquet operations, and other departments to provide a seamless member and guest experience.
• Step into the Executive Chef's leadership responsibilities when the Executive Chef is unavailable.
• Assist with recruiting, onboarding, training, performance management, and development of culinary employees.
• Foster a positive, professional, accountable, and team-oriented kitchen culture.
• Perform other duties as assigned by the Executive Chef or management.

Qualifications

• Minimum 5 years of professional culinary experience, preferably in an upscale restaurant, private club, resort, hotel, or similar hospitality environment.
• Minimum 2 years of culinary supervisory or management experience preferred.
• Culinary degree or professional culinary certification preferred but not required.
• Strong knowledge of cooking techniques, food preparation, sanitation, kitchen organization, and culinary operations.
• Experience with banquet and high-volume event execution strongly preferred.
• Demonstrated ability to lead, train, motivate, and hold culinary team members accountable.
• Strong organizational, communication, and time-management skills.
• Ability to manage multiple priorities while maintaining attention to detail.
• Working knowledge of food cost, inventory control, purchasing, portion control, and waste management.
• Current food-handler/food-manager certification or ability to obtain required certifications.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and special events as business needs require.

Physical Requirements

The position requires prolonged standing and walking in a commercial kitchen environment. The employee must be able to bend, reach, lift, carry, push, and pull as required and regularly lift up to 50 pounds. The position involves working around hot equipment, open flames, refrigeration, wet surfaces, and varying temperatures.

What We're Looking For

The successful Executive Sous Chef will be a hands-on culinary leader who understands that consistency, organization, preparation, and teamwork are critical to a successful kitchen. We are looking for someone who can support the Executive Chef's vision while also taking ownership of daily operations and developing the culinary team.

The ideal candidate will bring creativity and strong culinary fundamentals while understanding the importance of consistency and member satisfaction in a private club environment. This individual should be comfortable interacting professionally with members and guests and should take pride in creating memorable dining experiences.

Compensation

Up to $75,000 annually, based on experience and qualifications.

Compensation will be determined based on the candidate's culinary background, leadership experience, and overall qualifications.

Mesa Country Club is an Equal Opportunity Employer and is committed to providing a professional and welcoming workplace for all employees.

Salary: $65,000.0 - $75,000.0 / Annually