Executive Sous Chef: Banquets & Private Club Dining

GOEBEL FIXTURE COMPANY; Richmond (VA); On-site; USD 100,000 - 105,000; Full time

Benefits offered by this job

401(k) with employer match

Medical/dental/vision insurance

Fully paid life insurance

Short & long-term disability insurance

Flexible spending accounts

Free employee meals

Job summary

The Country Club of Virginia (CCV) in Richmond, VA seeks an Executive Sous Chef to lead culinary operations across banquets, dining, and seasonal venues. Reporting to the Executive Chef, you will mentor Sous Chefs, manage labor and food costs, and ensure exceptional member and guest experiences.

You will collaborate closely with the Purchasing Manager and Executive Chef, drive talent development, and maintain CCV’s standards of excellence in private-club hospitality.

Qualifications

• Demonstrated leadership with hands-on management and ability to mentor Chefs de Cuisine and culinary supervisors.
• Proven track record developing culinary talent through structured training, internships, and succession planning.
• Ability to recruit, hire, onboard and train a high-performing culinary team.
• Experience in private club, luxury hospitality, resort, or fine dining with focus on member/guest experience.
• Ability to perform under pressure, innovate menu range, and foster teamwork.
• Strong organizational, project and time management with deadline discipline.
• Good judgment, problem-solving and decision-making skills.
• Excellent written and verbal communication with staff and members.

Responsibilities

• Manage culinary operations in Banquets, Purchasing, and seasonal venues in coordination with leadership.
• Lead and develop Chefs de Cuisine and culinary supervisors, promoting accountability and growth.
• Oversee talent recruitment, onboarding, and ongoing training of the culinary team.
• Drive culinary quality and consistency across high-end dining and events.
• Coordinate with Executive Chef and Purchasing Manager on budgets, labor, and cost controls.
• Plan and execute events from intimate dinners to large banquets, including staff supervision.

Skills

Leadership

Mentoring

Staff development

Communication

Job description

The Country Club of Virginia (CCV) in Richmond, VA seeks an Executive Sous Chef to lead culinary operations across banquets, dining, and seasonal venues. Reporting to the Executive Chef, you will mentor Sous Chefs, manage labor and food costs, and ensure exceptional member and guest experiences.

You will collaborate closely with the Purchasing Manager and Executive Chef, drive talent development, and maintain CCV’s standards of excellence in private-club hospitality.