Executive Sous Chef: Club Kitchen Leader & Growth Path

The Clubs of Kingwood; Trophy Club (TX); On-site; USD 70,000 - 100,000; Full time

Job summary

Invited at Trophy Club Country Club in Trophy Club, TX seeks an Executive Sous Chef to lead the culinary team under the Executive Chef, overseeing daily kitchen operations, menu planning, procurement, and production to meet high-quality standards while controlling costs.

This developmental role prepares you for advancement to Executive Chef, emphasizing health/sanitation, staff leadership, budgeting, and guest service excellence as part of an inclusive team.

Qualifications

• High school diploma or equivalent required.
• Serve Safe certification required.
• College degree in Culinary Arts preferred.

Responsibilities

• Oversee menu development and meal production, adapting to forecasted member counts to ensure quality and consistency.
• Ensure cleanliness and sanitation of the kitchen, equipment, and work areas.
• Procure food supplies and kitchen equipment, manage inventory and vendor relationships.
• Determine budgetary needs for food, equipment, and materials while maintaining cost controls.
• Lead recruitment, selection, and development of kitchen staff under the Executive Chef.
• Coordinate scheduling to meet operational needs and ensure team performance.
• Uphold health regulations and safety standards across the department.
• Act as a club representative, engaging with members and promoting service excellence.
• Provide professional and responsive service to members and guests.

Skills

Menu planning

Cost control

Leadership

Sanitation standards

Staff supervision

Education

High school diploma or equivalent

Serve Safe food protection certification

Culinary Arts degree (preferred)

Job description

Invited at Trophy Club Country Club in Trophy Club, TX seeks an Executive Sous Chef to lead the culinary team under the Executive Chef, overseeing daily kitchen operations, menu planning, procurement, and production to meet high-quality standards while controlling costs.

This developmental role prepares you for advancement to Executive Chef, emphasizing health/sanitation, staff leadership, budgeting, and guest service excellence as part of an inclusive team.