Title: Executive Sous Chef Department: Food & Beverage Reports to: Executive Chef General Summary: Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. Supervise food production personnel, assist with food production tasks as needed, and assure that quality and cost standards are consistently attained.   Primary Essential Duties and Responsibilities: Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that