Executive Sous Chef

Hutchinson Consulting; California; On-site; USD 80,000 - 120,000; Full time

Job summary

An exciting opportunity awaits at a newly opening luxury private membership club in the picturesque San Joaquin Valley. This role as Executive Sous Chef offers a unique chance to shape culinary excellence in a fine dining environment, focusing on seasonal menus and farm-to-table initiatives. With a commitment to Michelin-caliber dining experiences, this position is perfect for an experienced culinary leader eager for career growth. Enjoy a highly competitive salary, annual bonuses, and comprehensive benefits including health insurance and a 401K match. If you have a passion for culinary arts and a flair for leadership, this is the role for you!

Benefits

Fully Paid Health Insurance

401K with Match

Relocation Package

Qualifications

• 10+ years of upscale culinary leadership experience required.
• Background in 4–5-star hotels preferred.

Responsibilities

• Oversee culinary operations and kitchen management.
• Support Executive Chef in delivering Michelin-caliber dining.

Skills

Culinary Leadership

Menu Development

French-style Cooking

Global Cuisines Expertise

Kitchen Management

Education

Professional Culinary Degree

Job description

A newly opening luxury private membership club for high-net-worth individuals will soon be opening in an urban location within the beautiful San Joaquin Valley. Known for its proximity to wine country, national parks and other points of interest, this 'hidden gem' in north / Central California is affordable and rapidly developing as a major commerce center.

An experienced Executive Sous Chef is needed to oversee critical aspects of culinary operations, kitchen management while supporting the Executive Chef in delivering Michelin-caliber dining experiences. This position represents an exceptional 'ground floor' opportunity for career expansion and development. A highly competitive base salary, plus annual bonus and fully paid health insurance, are being offered, as well as 401K with match and a relocation package, if needed. US WORK AUTHORIZATION IS REQUIRED!

REQUIREMENTS :

• Professional culinary degree and / or 10+ years of senior level, upscale culinary leadership experience
• Background in 4–5-star hotels preferred, with heavy exposure to Michelin / Beard level cuisine
• Previous experience in developing seasonal menus and farm-to-table initiatives with local growers
• Previous volume of 100+ covers per meal period (lunch & dinner) in a fine dining environment
• Expertise in French-style cooking and Japanese, modern American and other global cuisines