Executive Sous Chef

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.

• 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.

• 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.

• 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.

• 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.

• 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.
• 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.
• 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.

• 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.
• Serv Safe 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.

• 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.
• Medical, Dental, and Vision Insurance
• Disability and Life Insurance
• Health Reimbursement Arrangement (HRA)
• 401(k) with up to 4% employer match
• Complimentary daily staff meal
• Professional development, certifications, and scholarship opportunities
• Employee recognition and engagement programs