Position: Executive Sous Chef Wage Class: Exempt

Reports to: Executive Chef Department: Kitchen

Summary: The Executive Sous Chef serves as the second-in-command of the kitchen and is responsible for assisting the Executive Chef in overseeing all culinary operations, including a la carte dining, banquets, catering, and seasonal outlets. This role plays a critical leadership position in managing daily kitchen operations, supervising culinary staff, maintaining high food quality standards, and ensuring efficient, cost-effective performance aligned with the Club’s goals and Talon Tribe culture.

Essential Functions

1. Assists the Executive Chef in managing all day-to-day kitchen operations, ensuring efficiency, consistency, and adherence to Club standards.
2. Acts as the lead kitchen manager in the absence of the Executive Chef, maintaining full operational control.
3. Supervises, schedules, and directs Sous Chefs, line cooks, and culinary staff to ensure proper execution of all food production.
4. Supports the hiring, training, coaching, and performance management of all culinary staff, fostering a strong and collaborative Talon Tribe culture.
5. Ensures all food leaving the kitchen meets established standards for quality, presentation, consistency, and timeliness.
6. Assists in menu development, recipe standardization, and seasonal updates in coordination with the Executive Chef.
7. Enforces portion control, minimizes waste, and implements proper food handling, storage, and rotation procedures.
8. Maintains high standards of sanitation, cleanliness, and safety throughout all kitchen areas in accordance with health regulations.
9. Monitors daily kitchen operations to ensure labor and food costs remain within budgeted goals.
10. Assists with ordering, inventory control, and product requisitions while maintaining proper stock levels.
11. Collaborates with front-of-house leadership to ensure seamless communication and execution of service.
12. Resolves operational challenges during service, making real-time decisions to maintain efficiency and guest satisfaction.
13. Leads by example through professionalism, strong communication, and hands-on involvement in food preparation when needed.
14. Assists in training staff on culinary techniques, safety procedures, and Club standards.
15. Maintains organized, clean storage areas and ensures all team members follow proper procedures.
16. Proactively identifies opportunities to improve kitchen operations, staff performance, and overall member experience.
17. Attends food and beverage and management meetings as required.
18. Performs all other duties as assigned by the Executive Chef or Director of Food & Beverage.

Directly Supervises

• Sous Chefs
• Line Cooks
• Prep Cooks
• Dishwashers and other culinary staff

Environmental Demands

1. Work is performed in the Clubhouse kitchen.
2. Exposure to extreme heat and bitter cold temperatures.

Intellectual Demands

1. 5–8 years of progressive culinary experience, including leadership or supervisory roles.
2. Prior private club experience preferred.
3. High School Diploma or equivalent required; Associate’s Degree in culinary arts preferred.
4. Strong culinary knowledge including food preparation, cooking techniques, and presentation.
5. Demonstrated leadership and team management skills.
6. Strong communication skills within the kitchen and across departments.
7. Ability to organize workloads and meet deadlines in a fast-paced environment.
8. Ability to multitask and handle high-pressure situations effectively.
9. Knowledge of budgeting, food cost control, and kitchen operations.
10. ServSafe certification preferred.
11. Ability to follow oral and written directions.
12. Willingness to learn, adapt, and lead by example.

Physical Demands

1. Extended periods of standing and walking for anywhere between 6–14 hours daily.
2. Frequent lifting up to 50 lbs.
3. Constant bending, carrying, reaching, and stretching.

This job description does not reflect all of the physical, intellectual, and environmental demands of the position, including equipment. As such, we are not certifying that there may not be other physical, environmental, intellectual, and/or equipment operation demands associated with this position.

The employer reserves the right to change and/or modify the job description based on operational needs, fiscal demands, and/or the individual performance of the respective employee. Furthermore, the Club employs all individuals at will and as such there is no guarantee or contract for any term or condition of employment.