Job Description

Job Description

The Executive Sous Chef is the 2nd in command in the Club's kitchen, overseeing all kitchen activities and staff.

About the Role

Responsibilities include directing food preparation, training and disciplining staff, scheduling shifts, ordering supplies, monitoring food and labor costs, and managing inventories. The Executive Sous Chef must have a passion for food, service, and employee development.

Responsibilities

• Directing food preparation
• Training and disciplining staff
• Scheduling shifts
• Ordering supplies
• Monitoring food and labor costs
• Managing inventories

Qualifications

An Entrepreneurial Spirit with an eye for culinary & aesthetic detail is paramount for the success of our agreed-upon Commitments to the Members of this Club.

Required Skills

The Executive Sous Chef is responsible for supporting the Executive Chef while managing all food service across our Club's diverse operations.

Preferred Skills

• Sous Chef/Executive Sous Chef experience at a fine dining restaurant, hotel, or private club preferred.
• Available to work weekends, overtime when necessary, and for all major holidays.
• Professional etiquette is necessary to communicate with Club Members/guests.
• High school degree or its equivalent
• Graduate courses in cooking and safety information are preferred
• Minimum of 5 years of working experience as a chef
• Ability to manage subordinates through coaching and/or disciplinary actions
• Ability to direct and plan food preparation
• Ability to impart knowledge to junior kitchen staff if such a need arises
• Ability to provide consistent food quality

Pay range and compensation package

$90,000 - $100,000/annually

Equal Opportunity Statement

The Country Club of Darien is an equal opportunity employer.

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