As the Executive Sous Chef, you will report to the Executive Chef and be accountable for ensuring quality and creativity are upheld in every plate that leaves the kitchen. You will oversee direct daily operations, including but not limited to training, employee development, quality control, budget management, labor scheduling, and menu building.
Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Kings Creek CC’s quality standards.The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances.
The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef will acquire the knowledge and problem-solving abilities needed to be an Executive Chef.
Reports Directly To: Executive Chef, also works for: Clubhouse Manager, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel.
Additional responsibilities include actively cooking on the line, maintaining proper inventory levels, product rotation, ensuring product quality and proper handling, scheduling, budgeting, menu analysis, daily special development, communication, enforcing food safety and sanitation standards and practices, and working closely with Executive Chef to continuously improve the “Member Experience” through consistent and creative menu offerings using the highest quality products available. Must be able to foster an environment of respect, teamwork, and growth.
Executive Sous Chef Requirements
Culinary education with certificate, associates or bachelor's degree, or equivalent experience in culinary operations
Full working knowledge of all cookery line stations, with casual and fine dining experience.
Creative drive for professional development.
Day to Day:
Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts.
Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues.
Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry.
Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chefs suggestions and recommendations.
Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chefs suggestions and recommendations.
Planning, scheduling, and adjusting hours of work and specific responsibilities among employees.
Handling and resolving employee complaints and issues.
Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees.
All the other stuff we do:
Because of the fluctuating demands of the company’s operation, it may be necessary that each Employee Team Member perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Be able to multi-task and work at an efficient pace to keep up with business needs.
Be able to follow instructions well as directed.
Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
Attendance at daily line-up and participating as requested.
Wearing a CLEAN and neat uniform that follows KCCC uniform standards daily.
Executive Sous Chef Expected Values
Candidate must have a positive attitude and project an outgoing personality.
Must be trustworthy, with an excellent work record that reflects dependability and progression.
Team skills must be readily identifiable; former employers should hate to lose him/her.
Must have an even temperament and be able to handle pressure.
Should be able to interact well with and provide support to fellow culinary and front-of-house staff.
The Executive Sous Chef must work and live with ethics and integrity
Executive Sous Chef Salary and Benefits Package:
Salary: $65,000 - $85,000 a year
Supplemental Pay: Signing bonus after successful completion of first 6 months
We are seeking candidates from all geographical regions, but local candidates are preferred.
On-site interview related expenses will be reimbursed. References, employment history and educational credentials will be thoroughly reviewed. Background check is required.
Comprehensive Benefits Package:
Health insurance – generous company contribution
Voluntary dental and vision insurance
Company paid life insurance
Company paid short- and long-term disability
Paid time off
Professional development assistance (ACF, etc.)
About Kings Creek Country Club
Kings Creek CC, which is surrounded by nearly 350 acres of pastoral grounds, provides a sanctuary of sorts for its members and guests. Located adjacent to Rehoboth Bay and its beaches, Kings Creek is within 150 miles of every Mid-Atlantic metropolitan area, making it one of the most desirable private equity country club communities to grace the Delmarva Peninsula.
KCCC offers 18-holes of golf, a practice facility, and an Instruction and Learning Center plus a very active social calendar and several dining options; the Club is considered a great value in a highly desirable location. KCCC members and management are forward thinkers and have successfully completed the $7.2M VISION strategic plan to attract new members and to continue to increase current members’ satisfaction, which is presently at a high level. This project included a new 4,000 sq/ft kitchen and a new pool building that has its own stand-alone kitchen