Executive Sous Chef

Birnam Wood Golf Club; Santa Barbara (CA); On-site; USD 100,000 - 125,000; Full time

Job summary

Birnam Wood Golf Club is seeking an Experienced Executive Sous Chef to partner with the Executive Chef in leading culinary operations for members and guests across dining outlets, events, and functions. You will manage daily kitchen operations, develop staff, maintain culinary standards, and support purchasing, inventory, food cost, and labor management.

The role requires strong leadership, financial awareness, and effective communication, with the ability to learn new software and technology.

Qualifications

• At least seven years of progressive culinary experience with minimum three years in a supervisory role.
• ServSafe Manager or equivalent food safety certification (or ability to obtain).
• Strong culinary techniques, recipe costing, menu development, and production planning.
• Availability to work Wednesday–Sunday, including evenings and holidays.
• Preferred: Executive Sous Chef experience, private club background, Next Edge software, bilingual English/Spanish.

Responsibilities

• Lead daily kitchen operations across dining outlets and banquets with appropriate staffing.
• Direct culinary and stewarding teams; ensure flavor, presentation, portions, and timing standards.
• Provide coaching, scheduling, and performance evaluations with HR support.
• Collaborate on seasonal menus and event offerings; standardize recipes and plating.
• Manage food costs, purchasing, inventory, and waste reduction; support budgets.
• Learn and implement kitchen software for purchasing, inventory, costing, scheduling, reporting.

Skills

Culinary skills

Leadership

Financial awareness

Effective communication

Technology adoption

Tools

Next Edge software

Microsoft Outlook

Excel

Word

Job description

Job Details: Level: Experienced, Job Location: BWGC - SANTA BARBARA, CA 93108, Position Type: Full Time, Salary Range: $100,000.00 - $125,000.00 Salary, Travel Percentage: None, Job Shift: Weekends required, Job Category: Restaurant - Food Service,

Position Summary

The Executive Sous Chef partners with the Executive Chef to lead Birnam Wood Golf Club’s culinary operations, delivering consistently excellent dining experiences for members and guests across à la carte dining, Club events, and private functions. As the Executive Chef’s second-in-command, this position manages daily kitchen operations, develops employees, maintains culinary and sanitation standards, and supports disciplined purchasing, inventory, food cost, and labor management. The Executive Sous Chef assumes responsibility for culinary operations in the Executive Chef’s absence and exercises sound judgment within established Club policies and delegated authority. The successful candidate combines strong culinary skills with organized leadership, financial awareness, effective communication, and the ability to learn and implement new software and technology. This individual exemplifies Birnam Wood’s core values of Care, Pride, Ownership, Knowledge, Excellence, and Respect.

Essential Job Functions

• Kitchen operations and service. Manage daily kitchen operations across assigned dining outlets and banquet production, ensuring appropriate staffing, preparation, and readiness for service. Direct and coordinate the work of culinary and stewarding employees, establishing clear priorities and holding the team accountable for execution. Maintain consistent standards for flavor, presentation, portion size, temperature, and timeliness. Lead effective kitchen lineups and service briefings, communicating menus, specials, member preferences, dietary restrictions, and event requirements. Oversee kitchen service and expediting, coordinating with front‑of‑house leaders to maintain accurate orders, appropriate pacing, and efficient food delivery. Provide culinary instruction and production support as needed while maintaining responsibility for management, supervision, and operational planning.
• Leadership in the Executive Chef’s absence. Assume leadership of culinary operations in the Executive Chef’s absence, including staffing decisions, production planning, quality control, and resolution of operational issues.
• Staffing and employee development. Partner with the Executive Chef in interviewing and selecting employees, providing meaningful recommendations regarding hiring, promotion, corrective action, and termination. Develop schedules and assign work based on anticipated covers, reservations, events, employee capabilities, and approved labor budgets. Train employees on recipes, cooking techniques, plating standards, equipment use, sanitation, and established operating procedures. Provide timely coaching, document performance concerns, and participate in employee evaluations and corrective action in coordination with the Executive Chef and Human Resources. Foster a professional, respectful kitchen culture that values teamwork, accountability, employee recognition, and continuous learning. Develop team members’ skills and identify employees with potential for increased responsibility. Address workplace concerns promptly and communicate significant staffing or performance issues to the Executive Chef.
• Menus and member experience. Collaborate on seasonal menus, specials, and event offerings; maintain standardized recipes and plating standards; and evaluate quality, member appeal, and cost. Ensure dietary requests and allergies are handled through established procedures, and coordinate responses to member feedback.
• Food costs, purchasing and inventory. Support approved food and labor budgets through recipe costing, purchasing, receiving, inventory control, portion management, and waste reduction. Review operating results, investigate discrepancies, and recommend corrective action.
• Technology and administration. Learn and use new software and kitchen technology for purchasing, inventory, recipe costing, scheduling, reporting, and communication. Maintain accurate records, support system implementation and employee training, and use Microsoft Outlook, Excel, and Word.
• Events and departmental coordination. Review banquet event orders and coordinate production, staffing, timing, and equipment for events alongside à la carte service. Participate in planning meetings and debriefs, communicate with front‑of‑house leaders, and follow through on assigned improvements.
• Food safety, sanitation and equipment. Enforce food safety, sanitation, and safe equipment practices; maintain required records; inspect work areas; and coordinate maintenance with Facilities. Report incidents and unsafe conditions promptly.

Additional duties: Performs other related duties as assigned, consistent with the position and applicable law.

Minimum Qualifications

• Education and experience. At least seven years of progressive culinary experience, including a minimum of three years in a supervisory or kitchen management role, or an equivalent combination of relevant education and experience. Experience managing à la carte service and banquet or catering production in a private club, hotel, resort, or comparable hospitality operation.
• Certification. Current accredited food protection manager certification, such as ServSafe Manager, or the ability to obtain certification within the Club’s required timeframe.
• Knowledge and skills. Strong knowledge of culinary techniques, menu development, standardized recipes, food presentation, and production planning. Demonstrated ability to supervise employees, organize work, coach performance, and maintain accountability. Working knowledge of recipe costing, purchasing, inventory control, food waste reduction, and labor management. Ability to learn new software and technology and incorporate those tools into daily operations. Working proficiency with email, spreadsheets, and word‑processing applications. Effective written, verbal, and interpersonal communication skills. Ability to prioritize competing demands, make sound decisions, and remain composed during busy service periods.
• Schedule availability. Availability to work the required Wednesday–Sunday schedule, including evenings and holidays.
• Preferred qualifications. Previous Executive Sous Chef experience. Private club experience and an understanding of personalized member service. Experience with Next Edge software. Culinary degree or formal culinary training. Experience implementing inventory, purchasing, recipe costing, or other culinary management systems. Ability to communicate effectively in both English and Spanish.

Physical Demands and Work Environment

• Standing and walking for extended periods during kitchen operations and service.
• Handling loads up to 50 pounds, with assistance or equipment as needed.
• Bending, reaching, using kitchen tools, assessing food quality and safety, and communicating with staff during production and service.
• Work in commercial kitchens and event areas with exposure to heat, cold, noise, slippery surfaces, equipment, and cleaning chemicals.
• Follow Club procedures for safe equipment use and task‑appropriate protective equipment.

The Club will consider reasonable accommodation for qualified applicants and employees with disabilities and for other accommodation obligations under applicable law, including pregnancy‑related needs. Essential functions may be performed with or without reasonable accommodation.

Service, Safety, and Compliance Expectations

• Follow Club policies, professional conduct standards, confidentiality rules and member privacy expectations.
• Follow applicable workplace safety practices; report hazards, injuries and incidents promptly.
• Complete position‑required training and maintain applicable credentials.
• Develop schedules within approved labor budgets and coordinate staffing needs with the Executive Chef.
• Follow and enforce food safety, sanitation, and allergen procedures. Keep required records current and coordinate equipment maintenance with Facilities.

Core Values

• Care: Show consideration for members, guests and coworkers; respond thoughtfully to their needs.
• Pride: Take pride in your work, appearance and the condition of the Club.
• Ownership: Take responsibility for your actions, follow through on commitments and address concerns promptly.
• Knowledge: Learn and apply the skills, procedures and Club information needed to perform your role effectively.
• Excellence: Provide consistent, high‑quality service and seek opportunities to improve.
• Respect: Treat everyone with dignity, communicate professionally and value different backgrounds and perspectives.

Performance Standards

• Have assigned stations staffed, prepared and ready at the start of service.
• Meet established recipe, portion, plating and temperature standards during service.
• Maintain current food safety and inventory records and promptly address discrepancies.
• Track food and labor costs against approved budgets and communicate variances to the Executive Chef.
• Provide timely coaching and document performance concerns in coordination with the Executive Chef and Human Resources.

Equal Employment Opportunity and Accommodations

Birnam Wood Golf Club is an equal opportunity employer. Employment decisions are made without unlawful discrimination, harassment or retaliation based on any characteristic protected by applicable federal, California or local law. The Club provides reasonable accommodation as required by law and engages in the interactive process when appropriate.