Invited
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Executive Sous Chef
role at
Invited
Job Summary As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing 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 is executed to Invited’s high‑quality standards while maintaining cost efficiency. Additionally, you will implement cost control measures, adhere to budgetary guidelines, and ensure compliance with health, sanitation, and licensing regulations. This position is designed as a developmental role, preparing the Executive Sous Chef for advancement to an Executive Chef position.
Day-to-Day
Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality.
Ensure cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
Procure food supplies and kitchen equipment, including inventory organization and participation 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 the 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.
Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.
About You: Required
High school diploma or equivalent.
A minimum of 3 years of experience as a Sous Chef.
Health and sanitation card.
Food service management certification, Serve Safe.
Preferred
A college degree in Culinary Arts or a related field.
Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well‑versed in both traditional and contemporary culinary techniques.
What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. 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.
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Executive Sous Chef
role at
Invited
Job Summary As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing 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 is executed to Invited’s high‑quality standards while maintaining cost efficiency. Additionally, you will implement cost control measures, adhere to budgetary guidelines, and ensure compliance with health, sanitation, and licensing regulations. This position is designed as a developmental role, preparing the Executive Sous Chef for advancement to an Executive Chef position.
Day-to-Day
Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality.
Ensure cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
Procure food supplies and kitchen equipment, including inventory organization and participation 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 the 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.
Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.
About You: Required
High school diploma or equivalent.
A minimum of 3 years of experience as a Sous Chef.
Health and sanitation card.
Food service management certification, Serve Safe.
Preferred
A college degree in Culinary Arts or a related field.
Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well‑versed in both traditional and contemporary culinary techniques.
What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. 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