Executive Sous Chef

Tiburon Peninsula Club, Inc; Tiburon (CA); On-site; USD 120,000 - 165,000; Full time

Job summary

Tiburon Peninsula Club, Inc. seeks an Executive Sous Chef to lead daily kitchen operations across all dining venues, events, and catering, reporting to the Director of Food & Beverage.

This senior role emphasizes menu development, food safety, budgeting, and team leadership while delivering high-quality, creative, health-conscious offerings.

The successful candidate will mentor cooks, coordinate with front-of-house, and uphold the club’s traditions of excellence.

Qualifications

• Five+ years culinary experience with 2+ years in supervisory role.
• Experience in private clubs or luxury hospitality environments.
• English/Spanish bilingual ability preferred.
• Culinary degree or certificate valued.

Responsibilities

• Lead lunch and dinner service across all stations and oversee line checks.
• Conduct daily inventory, production meetings, and station assignments; adjust priorities as needed.
• Develop and execute seasonal menus and daily specials in collaboration with the Director of Food & Beverage.

Skills

Culinary leadership

High-volume service

Organizational skills

Bilingual English/Spanish

Education

Culinary degree

Tools

Basic computer applications

Job description

Salary: Based on Experience and Open to Discuss with The Right Candidate

Position Summary

Tiburon Peninsula Club seeks a creative, organized, hands‑on Executive Sous Chef to lead its culinary operations and report directly to the Director of Food & Beverage. As the senior culinary leader, this position oversees daily kitchen execution across all‑day dining, member events, catering, and court‑side food service. The role combines full kitchen operational ownership, menu development, food safety, financial discipline, and team leadership. The successful candidate produces fresh, flavorful, consistent food that supports the Club’s athletic and lifestyle community while fostering a positive, collaborative learning environment.

Culinary Operations & Service Leadership

• Lead preparation, production, execution, and closing of lunch and dinner service; oversee kitchen stations, walk-ins, storage areas, and end‑of‑service breakdown.
• Conduct daily inventory walk‑throughs, production meetings, station assignments, and line checks before each service; adjust priorities based on volume and product availability.
• Develop and execute seasonal menus, catering menus, daily specials, and soups in collaboration with the Director of Food & Beverage; balance member favorites with fresh, creative, health‑conscious offerings.
• Step into any kitchen station as needed and provide active leadership during peak periods, club‑wide events, and changing business demands.

Food Safety, Sanitation & Organization

• Enforce safe receiving, labeling, storage, rotation, time‑temperature controls, and proper handling of ingredients and finished food.
• Maintain daily temperature, receiving, holding, cleaning, and kitchen management logs; monitor station sanitation and compliance with applicable health requirements.
• Keep the recipe book current with standardized recipes and allergen information; ensure cooks understand ingredients, substitutions, and member dietary needs.
• Ensure kitchen equipment is used, cleaned, maintained, and broken down correctly; promptly communicate repair and maintenance needs.
• Support food cost, portion control, purchasing, waste reduction, inventory accuracy, and product utilization in accordance with approved budgets and strategies.
• Oversee ordering, inventory, supplies, and equipment needs; communicate staffing, operational risks, and recommendations proactively to the Director of Food & Beverage.
• Manage production schedules and kitchen labor planning, monitor spending against approved budgets, and ensure timely completion of operational deadlines and reports.
• Contribute ideas and accurate culinary information for member communications, menu promotions, and committee presentations as requested.
• Train, coach, and develop cooks and culinary staff through daily feedback, demonstrations, and consistent follow‑through; help build an engaged, accountable team.
• Assign and supervise work, address performance concerns promptly, and document issues in accordance with Club procedures and applicable employment policies.
• Coordinate daily with front‑of‑house leadership on specials, menu changes, sold‑out items (86s), allergens, timing, and event execution.
• Maintain professional, respectful communication with colleagues and members; support a welcoming service culture and respond constructively to feedback.
• Serve as the senior culinary leader responsible for day‑to‑day kitchen decisions, escalating significant staffing, budget, and operational matters to the Director of Food & Beverage.

Qualifications & Professional Capabilities

• At least five years of culinary experience and two years in a supervisory role preferred; demonstrated success in high‑volume à la carte service.
• Experience in private clubs, luxury hospitality, resorts, or similarly high‑standard environments is valued.
• Excellent organization, written and verbal communication, prioritization, problem‑solving, and attention to detail.
• Working knowledge of kitchen costing, inventory, food safety, standardized recipes, and basic computer applications; English/Spanish bilingual ability preferred.
• Culinary degree or certificate is valued; demonstrated practical experience and leadership capability are essential.

Schedule & Physical Requirements

• Flexible availability for morning and evening shifts, weekends, holidays, and Club events, according to business needs.
• Ability to stand and walk for extended periods; bend, reach, push, pull, and safely lift or move up to 40 pounds while performing essential kitchen duties.

Hours

• This position requires a five‑day, 45–50‑hour workweek, including mornings, evenings, weekends, holidays, and club‑wide events.
• The Executive Sous Chef must also be available to cover Manager on Duty shifts as assigned.
• Scheduled days off will vary based on business needs, and all paid time off must be coordinated and approved in advance by the Director of Food & Beverage.

Summary

The Executive Sous Chef is a highly regarded, proactive member of the Club's management team and serves as the senior culinary leader, reporting directly to the Director of Food & Beverage. As both a culinary innovator and hands‑on operational leader, the Executive Sous Chef is responsible for upholding the Club's rich traditions and values while bringing creativity, consistency, and excellence to the dining experience. This individual is expected to take full ownership of daily kitchen operations, develop and inspire the culinary team, maintain the highest standards of food quality and safety, and contribute to the continued success of the Club's Food & Beverage program.

The Executive Sous Chef is the Club’s senior culinary leader and reports directly to the Director of Food & Beverage. This position owns daily culinary execution, kitchen team supervision, recipe and menu development, sanitation, purchasing coordination, and food and labor cost performance within approved budgets. Major menu, purchasing, staffing, and budget decisions require approval from the Director of Food & Beverage under Club policy.

Compensation and specific schedule are to be confirmed separately.