Executive Sous Chef

Executive Sous Chef

Invited

Brookhaven Country Club | Premier Golf – Farmers Branch, TX

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.

In addition to managing kitchen personnel and production, you will implement cost control measures and adhere to budgetary guidelines to ensure profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintain compliance and food safety. This position is developmental, preparing the executive sous chef for future advancement to an executive chef role.

Day‑to‑Day Responsibilities

• Oversee menu development and execution, adapting to forecasted member counts to ensure optimal service and product quality.
• Maintain cleanliness and sanitation of the kitchen, equipment, work areas, counters, tools, and waste management to high safety standards.
• Procure food supplies and kitchen equipment, manage inventory organization, 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, using menu engineering and other data to control expenses and optimize operational efficiency.
• Lead recruitment, selection, and hiring processes for kitchen staff.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Implement policies to uphold safe workplace practices, resolving safety issues to ensure a secure environment for all employees.
• Represent the club in member interactions: conduct daily table visits, gather feedback, and promote the club’s reputation within the community and industry.
• Provide professional and responsive service to members and guests, addressing requests and concerns to exceed expectations and ensure satisfaction.
• Lead by example and actively participate 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 knowledge of 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 are in a non‑exempt role—hours worked. We provide a Total Rewards package that reflects our commitment to team well‑being.

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. (Part‑time team members receive time off as required by applicable law.)

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.