Executive Sous Chef — Club Life & Growth

Invited Clubs; Mansfield (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Short-term disability

Long-term disability

401(k) retirement plan

Generous paid time off

Job summary

Invited seeks an Executive Sous Chef at Walnut Creek Country Club in Mansfield, TX, to lead daily kitchen operations under the Executive Chef, manage menu planning, procurement, and cost controls, and ensure high‑quality culinary output for a private club audience.

The role focuses on developing staff, maintaining health and safety standards, and advancing to an Executive Chef position through hands‑on leadership and operational excellence.

Qualifications

• High school diploma or equivalent.
• Minimum 3 years of experience as a Sous Chef.
• Health and sanitation card.
• Food service management certification (Serve Safe).
• College degree in Culinary Arts preferred.
• Proficiency with kitchen equipment; strong cost and labor controls.

Responsibilities

• Oversee development and execution of menus and meal planning aligned with forecasted member counts.
• Ensure kitchen cleanliness, sanitation, and safety standards are maintained.
• Procure food supplies and equipment; manage inventory and costs.
• Lead recruitment, selection, and scheduling of kitchen staff; ensure teamwork.
• Monitor budgets for food, equipment, and materials to maintain profitability.
• Direct and supervise at least two full‑time employees and promote safety practices.

Skills

Menu planning

Cost control

Staff leadership

Health & sanitation compliance

Education

High school diploma or equivalent

Serve Safe / Food service management certification

Job description

Invited seeks an Executive Sous Chef at Walnut Creek Country Club in Mansfield, TX, to lead daily kitchen operations under the Executive Chef, manage menu planning, procurement, and cost controls, and ensure high‑quality culinary output for a private club audience.

The role focuses on developing staff, maintaining health and safety standards, and advancing to an Executive Chef position through hands‑on leadership and operational excellence.