Job Title: Executive Sous Chef
Department: Culinary / Food & Beverage
Reports To: Executive Chef
Work Schedule: Full-time; flexible schedule including evenings, weekends, and holidays based on operational needs
Classification (FLSA): Exempt
Pay rate: $85,000.00 to $95,000.00 Position Overview The Executive Sous Chef is the operational leadership counterpart to the Executive Chef, serving as the primary steward of daily kitchen execution and culinary team performance. This role is designed for a seasoned culinary leader capable of operating independently, leading teams at scale, and assuming full departmental oversight in the Executive Chef’s absence. This position is intentionally structured as a succession-ready leadership role, ideal for a candidate with the ambition, discipline, and capability to grow into an Executive Chef position in the future. The Executive Sous Chef is expected to think strategically, lead decisively, and uphold the highest culinary, operational, and cultural standards of The Villages Golf and Country Club. Hands-on cooking is performed by design, in support of leadership, training, quality assurance, and operational excellence—not as routine line production. At The Villages, all team members are expected to work by the Guiding Principles and actively contribute to fostering a community grounded in respect, trust, and open communication, while delivering exceptional service, upholding integrity, promoting teamwork, and creating a positive and engaging experience for residents, partners, and colleagues. Essential Functions Culinary Leadership & Operational Oversight - Supports the day-to-day operations of the culinary department, ensuring consistent execution of menus, standards, and service expectations
- Empowered to make operational decisions and lead all kitchen functions when required
- Ensure consistency in food quality, taste, portioning, and presentation across all dining outlets, banquets, golf operations, and special events
- Oversee production planning, prep execution, and service readiness across all meal periods
- Enforce all culinary SOPs, recipes, plating standards, and documentation
- Partner with the Executive Chef on menu development, seasonal programming, and innovation initiatives
- Maintain overall kitchen readiness, organization, and execution discipline
Leadership, Mentoring & Performance Management - Lead, supervise, and mentor culinary staff with a clear focus on accountability, growth, and professionalism
- Coach and develop future leaders within the kitchen through structured training and real-time feedback
- Oversee staffing plans, schedules, station assignments, and coverage to meet operational demands
- Support onboarding, discipline, performance evaluations, and promotions
- Set the tone for a high-performance, respectful, and collaborative kitchen culture
- Serve as a stabilizing leadership presence during high-volume service and critical operations
Safety, Sanitation & Compliance - Ensure full compliance with local and state health regulations, HACCP standards, and Club policies
- Oversee food safety practices including handling, labeling, storage, and sanitation
- Maintain a clean, safe, and well-organized kitchen environment
- Ensure proper use, care, and maintenance reporting of kitchen equipment
Financial, Inventory & Operational Controls - Assist in managing food cost performance, labor efficiency, inventory accuracy, and waste reduction
- Oversee purchasing, receiving, storage, and FIFO rotation practices
- Support recipe costing, portion controls, and operational documentation
- Assist with banquet forecasting, prep planning, and execution
- Collaborate closely with Front of House leadership to ensure seamless service flow and event success
Note: Employee may be required to perform additional duties as assigned, consistent with the responsibilities of the role. Work Experience Required: - Minimum of five (5) years of progressive culinary leadership experience
- Private club, upscale dining, or high-volume food service experience strongly preferred
Preferred: - Private club, luxury hospitality, or upscale dining experience
- Prior experience functioning as a second-in-command or acting Executive Chef
Skills - Strong leadership and team development skills
- Excellent organizational, communication, and time-management abilities
- Proven ability to execute consistently under pressure
- Solid understanding of food costing, inventory management, and kitchen controls
- Ability to work collaboratively across departments
Physical Demands and Work Environment - Ability to stand and walk for extended periods
- Ability to lift, carry, and move items weighing up to 50 pounds
- Frequent exposure to heat, cold, steam, and kitchen equipment
- Fast-paced kitchen environment requiring manual dexterity and stamina
Conditions of Employment - Successful completion of a pre-employment drug screening and criminal background check is required
- Must maintain professional conduct and demonstrate the ability to work collaboratively in a team-oriented and stable work environment
- Possession of a valid California driver’s license is required and must be maintained throughout employment if driving on The Villages property
Education - Culinary degree or equivalent professional culinary experience preferred
- ServSafe certification required or ability to obtain promptly
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