Job Description

Executive Sous Chef – North Clubhouse

Reports To: Executive Chef Department: Food & Beverage FLSA Status: Exempt Direct Reports: Sous Chefs – Leonard’s & Hawk’s Landing

The Executive Sous Chef is the second-in-command for all culinary operations within the North Clubhouse. This role is responsible for the daily execution, leadership, and financial performance of a multi-outlet, high-volume private club culinary program exceeding $10 million in annual F&B revenue.

The Executive Sous Chef ensures consistent culinary excellence, disciplined execution, and elevated member experiences across Leonard’s, Hawk’s Landing, banquets, and special events while fostering a professional, accountable, and development-focused kitchen culture aligned with Colonial Country Club’s standards and values.

Essential Duties & Responsibilities:

Leadership & Operations

· Lead and oversee daily culinary operations across all North Clubhouse outlets, events, and banquet functions.

· Directly manage and develop the Sous Chefs of Leonard’s and Hawk’s Landing, ensuring consistency in standards, execution, and leadership approach.

· Uphold and reinforce a culture of excellence, professionalism, and hospitality within all kitchen teams.

· Maintain strong collaboration with Food & Beverage leadership, Front-of-House managers, and Club leadership.

Culinary Excellence & Menu Execution:

· Partner with the Executive Chef on menu development, seasonal changes, signature experiences, and special programming.

· Ensure menus align with club identity, member expectations, operational efficiency, and financial targets.

· Maintain strict standards for food quality, taste, presentation, portioning, and consistency across all outlets.

· Lead execution for high-profile member events, tournaments, holidays, and VIP functions.

Financial & Business Management

· Actively manage food cost, labor cost, and kitchen controllables to meet or exceed budget expectations.

· Oversee inventory management, purchasing, and vendor relationships in coordination with the Executive Chef.

· Analyze financial reports and KPIs, identifying trends, risks, and opportunities for improvement.

· Support annual budgeting, forecasting, and long-range culinary planning.

Talent Development & Team Building:

· Recruit, train, mentor, and retain high-performing culinary talent.

· Develop structured training programs, SOPs, and succession plans for sous chefs and key culinary positions.

· Conduct performance evaluations and manage corrective action in partnership with HR and F&B leadership.

· Ensure proper staffing models, cross-training, and scheduling to support business volume and service standards.

Standards, Safety & Compliance:

· Enforce all food safety, sanitation, and health department regulations; lead self-inspection and audit programs.

· Ensure compliance with Club policies, brand standards, and best-in-class private club practices.

· Maintain clean, safe, organized, and inspection-ready kitchens at all times.

Communication & Collaboration:

· Serve as a primary liaison between BOH and FOH leadership to ensure seamless service execution.

· Participate in leadership meetings, pre-service briefings, and post-event reviews.

· Communicate expectations clearly and consistently across all culinary teams.

Skills & Competencies:

· Advanced culinary knowledge across multiple cuisines and service styles.

· Proven ability to lead multi-outlet, high-volume operations.

· Strong financial acumen with experience managing $10M+ F&B operations or equivalent.

· Exceptional leadership, coaching, and team-building skills.

· High emotional intelligence and ability to lead under pressure.

· Proficient in Microsoft Office, inventory systems, purchasing platforms, and recipe costing tools.

· Excellent written and verbal communication skills.

Qualifications:

· Culinary degree or equivalent professional experience required.

· Minimum 7–10 years of progressive culinary leadership experience, with senior-level experience in a private club, luxury resort, or high-end hospitality environment preferred.

· Demonstrated experience acting in a #2 leadership role with responsibility for full kitchen operations.

· ServSafe Food Manager Certification (or ability to obtain within 30 days).

· Flexibility to work nights, weekends, holidays, and major Club events.

· Pastry or baking experience is a plus.

Physical Requirements:

· Ability to stand and walk for extended periods.

· Ability to lift and carry up to 50 pounds.

· Capability to perform hands-on culinary tasks in a fast-paced kitchen environment.

Benefits:

· Medical, Dental, and Vision Insurance

· Disability and Life Insurance

· Health Reimbursement Arrangement (HRA)

· 401(k) with up to 4% employer match

· Paid Time Off (PTO)

· Complimentary daily staff meal

· Professional development, certifications, and scholarship opportunities

· Employee recognition and engagement programs

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