Executive Sous Chef

Invited Clubs; Peachtree City (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs in Peachtree City, Georgia, seeks an Executive Sous Chef who will work closely with the Executive Chef in managing daily kitchen operations. This role requires overseeing meal planning, procurement of supplies, and maintaining health regulations.

The ideal candidate will have at least 3 years of Sous Chef experience, a culinary management certification, and a passion for excellent service. We offer a comprehensive benefits package to our full-time team members, ensuring a supportive and rewarding work environment.

Qualifications

• Minimum 3 years experience as a Sous Chef.
• Health and sanitation card required.
• A college degree in Culinary Arts preferred.

Responsibilities

• Oversee daily kitchen operations and meal production.
• Manage procurement of food supplies and kitchen inventory.
• Lead recruitment and training of kitchen staff.
• Ensure kitchen cleanliness and compliance with health regulations.
• Interact with members to enhance club reputation.

Skills

Leadership in kitchen operations

Menu planning and execution

Cost control

Customer service excellence

Team coordination

Education

High school diploma or equivalent

Food service management certification, Serve Safe

Tools

Culinary equipment

Job description

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 and kitchen equipment, meal production, and staff coordination. You will implement cost control measures, adhere to budgetary guidelines, and maintain compliance with health, sanitation, and licensing regulations. This developmental role is designed to prepare you for future advancement to an Executive Chef position.

Day-to-Day

• 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.
• Procure food supplies and kitchen equipment, maintain 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, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Lead the 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 policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
• Act as a key representative of the club in member interactions, including conducting 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 participate actively as a team member.
• Regularly direct and oversee the work of at least two or more full‑time employees, ensuring effective teamwork and operational cohesion.

About You

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

Preferred

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

Benefits

Full‑time team members have access to a comprehensive benefits package that includes:

• 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)

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.