Executive Sous Chef

Trophy Club Country Club; Trophy Club (TX); On-site; USD 70,000 - 95,000; Full time

Job summary

Trophy Club Country Club in Trophy Club, TX invites an Executive Sous Chef to join our on-site team, supporting the Executive Chef in leading all culinary operations for a premier private club.

You will oversee daily kitchen activities, design menus for à la carte dining, banquets, and events, manage inventory and food costs, train staff, enforce safety, and collaborate with front-of-house to deliver exceptional dining experiences for members.

Qualifications

• Strong culinary skills with advanced cooking techniques and menu development.
• Experience in high-volume or club/hotel kitchens managing multiple dining outlets.
• Leadership and team management including scheduling, training, and feedback.
• Understanding of food safety, sanitation, and health regulations.
• Proficiency in inventory control, food costing, and vendor relations.
• Excellent communication to work with culinary, FOH, and management teams.
• Willing to work evenings, weekends, and holidays.
• Culinary degree or formal training; ServSafe or similar certifications preferred.
• Background in private clubs, resorts, or fine dining beneficial.

Responsibilities

• Lead daily kitchen operations alongside Executive Chef.
• Supervise food preparation, production, and plate presentation.
• Design and execute menus for à la carte dining, banquets, and events.
• Monitor inventory, order supplies, and manage food costs.
• Train and mentor kitchen staff, enforce safety and sanitation.
• Coordinate with front-of-house and participate in events.
• Hands-on cooking during peak service times.
• Foster positive, professional kitchen culture.

Skills

Leadership

Menu development

High-volume kitchens

Team management

Food safety

Budgeting & cost control

Communication

Education

Culinary degree

Job description

Company Description

Trophy Club Country Club is a premier private club serving families and professionals from Trophy Club, Southlake, Keller, Roanoke, and surrounding communities, offering a wide range of amenities tailored to diverse interests. Regularly recognized as one of the top country clubs in the Dallas–Fort Worth area, the Club features two world-class golf courses and celebrates the legacy of LPGA Hall of Fame golfer Kathy Whitworth, whose trophies and memorabilia are showcased in the main dining area. Members enjoy more than golf, with on-site tennis, fitness facilities, vibrant social activities, exceptional dining, and a robust calendar of events including movies, charity tournaments, holiday gatherings, and themed culinary experiences. Since opening in 1975, Trophy Club Country Club has fostered a private, relaxed, and safe environment where members can connect and spend meaningful time together.

Role Description

The Executive Sous Chef is a full-time, on-site position based at Trophy Club Country Club in Trophy Club, TX, supporting the Executive Chef in leading all culinary operations. This role oversees daily kitchen activities, including supervising food preparation, production, and plate presentation to ensure consistent quality and adherence to club standards. The Executive Sous Chef helps design and execute menus for à la carte dining, banquets, and special events, while monitoring inventory, ordering supplies, and managing food costs. Day-to-day responsibilities include training and mentoring kitchen staff, enforcing safety and sanitation procedures, coordinating with front-of-house teams, and contributing to creative themed and epicurean events for members. The role requires hands‑on cooking during peak service times and active participation in maintaining a positive, professional, and collaborative kitchen culture.

Qualifications

• Strong culinary skills, including advanced cooking techniques, menu development, and knowledge of modern and classic cuisines.
• Experience in high-volume or club/hotel kitchens, with the ability to manage multiple dining outlets and events simultaneously.
• Leadership and team management abilities, including staff scheduling, training, performance feedback, and conflict resolution.
• Understanding of food safety, sanitation, and health regulations, with a commitment to maintaining a clean and compliant kitchen environment.
• Proficiency in inventory control, food costing, and vendor relations to support budgetary and cost-management goals.
• Excellent communication and collaboration skills to work effectively with culinary, front‑of‑house, and management teams.
• Flexibility to work evenings, weekends, and holidays, as needed for club operations and special events.
• Culinary degree, formal culinary training, or equivalent professional experience; relevant certifications (ServSafe or similar) are preferred.
• Background in private clubs, resorts, or fine dining environments is highly beneficial.