Executive Sous Chef

Invited Clubs; Indio (CA); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Disability insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs at Indian Wells Country Club—Premier Desert Golf in CA seeks an Executive Sous Chef to lead the culinary team under the Executive Chef. You will oversee daily kitchen operations, menu development and meal production, procurement of food and equipment, and cost‑control measures to ensure profitability and high quality.

This role emphasizes leadership, staff recruitment, scheduling, safety, and guest satisfaction, with a clear path toward an Executive Chef position.

Qualifications

• High school diploma or equivalent.
• Minimum of 3 years of experience as a Sous Chef.
• Health and sanitation card.
• Food service management certification, ServeSafe.

Responsibilities

• Oversee menu development and meal production, adapting to forecasted Member counts.
• Ensure kitchen cleanliness and high hygiene standards.
• Procure supplies, organize inventory, and participate in counts.
• Determine budgetary requirements and ensure cost‑effectiveness.
• Analyze production reports to control expenses and improve efficiency.
• Lead recruitment and hiring for kitchen staff with the Executive Chef’s guidance.
• Coordinate schedules and adjust staffing to meet operational needs.
• Enforce safety policies and maintain a secure work environment.
• Represent the club in member interactions and uphold the club’s reputation.
• Provide professional service and lead by example.
• Direct and oversee at least two full‑time employees.

Skills

Menu planning

Budgeting / cost control

Team leadership

Food safety

Inventory management

Recruitment

Scheduling

Member relations

Education

High school diploma or equivalent

ServeSafe certification

College degree in Culinary Arts

Job description

Executive Sous Chef at Indian Wells Country Club – Premier Desert Golf in CA

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. You will oversee daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. Your duties include supervising and coordinating kitchen staff, ensuring that food preparation meets Invited’s high‑quality standards while maintaining cost efficiency. Additionally, you will implement cost‑control measures and adhere to budgetary guidelines to ensure profitability. A thorough understanding of health, sanitation, and licensing regulations is essential for compliance and food‑safety standards. This role serves as a developmental step toward an Executive Chef position.

Day‑to‑Day Responsibilities

• Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
• Ensure cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
• Procure food supplies and kitchen equipment, organize inventory, 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, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Lead recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high‑performing team.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Evaluate and implement safety policies, addressing and resolving any safety issues to ensure a secure environment for all employees.
• Represent the club in member interactions, including daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.
• Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring 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, serving as ServeSafe.

Preferred Qualifications

• College degree in Culinary Arts or a related field.
• Proficiency with all kitchen equipment, comprehensive understanding of cost and labor controls, and expertise in both traditional and contemporary culinary techniques.

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 (time off as required by applicable law is also provided for part‑time team members)

Equal Employment Opportunity

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.