Invited
Job Summary
As the Executive Sous Chef at Coto de Caza Golf & Racquet Club, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. You will oversee daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation meets Invited’s high‑quality standards while maintaining cost efficiency. You will implement cost control measures and adhere to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem‑solving abilities needed for advancement to an Executive Chef position. Day‑to‑Day Responsibilities
Oversee menu development, meal planning, and production, adapting to forecasted member counts to ensure optimal service and product quality. Maintain cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management, meeting high hygiene and safety standards. Procure food supplies and kitchen equipment, organize inventory, and participate in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost‑effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high‑performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Direct and oversee the work of at least two or more full‑time employees, ensuring effective teamwork and operational cohesion. Required Qualifications
High school diploma or equivalent. Minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred Qualifications
College degree in Culinary Arts or a related field. Proficiency with all kitchen equipment, comprehensive understanding of cost and labor controls, and well‑versed in both traditional and contemporary culinary techniques. What We Offer
Your actual base pay will be determined by your skills, experience, education, location, and—if you’re in a non‑exempt role—hours worked. Benefits
Medical, dental, and vision coverage. Life insurance. Short‑term and long‑term disability insurance. 401(k) retirement savings plan. Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members). Invited is an Equal Employment Opportunity Employer.
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #J-18808-Ljbffr
As the Executive Sous Chef at Coto de Caza Golf & Racquet Club, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. You will oversee daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation meets Invited’s high‑quality standards while maintaining cost efficiency. You will implement cost control measures and adhere to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem‑solving abilities needed for advancement to an Executive Chef position. Day‑to‑Day Responsibilities
Oversee menu development, meal planning, and production, adapting to forecasted member counts to ensure optimal service and product quality. Maintain cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management, meeting high hygiene and safety standards. Procure food supplies and kitchen equipment, organize inventory, and participate in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost‑effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high‑performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Direct and oversee the work of at least two or more full‑time employees, ensuring effective teamwork and operational cohesion. Required Qualifications
High school diploma or equivalent. Minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred Qualifications
College degree in Culinary Arts or a related field. Proficiency with all kitchen equipment, comprehensive understanding of cost and labor controls, and well‑versed in both traditional and contemporary culinary techniques. What We Offer
Your actual base pay will be determined by your skills, experience, education, location, and—if you’re in a non‑exempt role—hours worked. Benefits
Medical, dental, and vision coverage. Life insurance. Short‑term and long‑term disability insurance. 401(k) retirement savings plan. Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members). Invited is an Equal Employment Opportunity Employer.
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #J-18808-Ljbffr