Executive Sous Chef — Creative Fine-Dining Leader

Philmont Country Club; Huntingdon Valley (PA); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Bonuses

Health insurance

PTO

Employee discounts

Professional development

Job summary

Philmont Country Club is seeking an Executive Sous Chef to lead our culinary team and craft innovative menus for upscale dining and events. You will maintain high standards of food quality, presentation, and guest satisfaction in a dynamic club environment.

The ideal candidate brings 5+ years in leadership roles within high-volume settings, culinary degree, and strong skills in leadership, budgeting, and operations management.

Qualifications

• Strong culinary skills across multiple cuisines and techniques.
• Excellent leadership, communication, and organizational abilities.
• Proven track record in high-volume, upscale dining environments.

Responsibilities

• Menu Development: Create innovative menus aligned with dining trends and guest expectations.
• Kitchen Management: Oversee all kitchen operations and ensure food safety standards.
• Team Leadership: Recruit, train, and supervise kitchen staff fostering growth.
• Quality Control: Maintain top quality, taste, and presentation of dishes.
• Budget Management: Monitor food costs, labor, and inventory with cost controls.
• Supplier Relations: Build relationships and negotiate with suppliers for quality ingredients.
• Customer Interaction: Engage with guests for feedback and special requests.
• Event Coordination: Plan catering and private dining for events.
• Health and Safety: Enforce health and safety regulations in the kitchen.

Skills

Leadership

Culinary skills

Communication

Organizational skills

Education

Culinary degree

Job description

Philmont Country Club is seeking an Executive Sous Chef to lead our culinary team and craft innovative menus for upscale dining and events. You will maintain high standards of food quality, presentation, and guest satisfaction in a dynamic club environment.

The ideal candidate brings 5+ years in leadership roles within high-volume settings, culinary degree, and strong skills in leadership, budgeting, and operations management.