Executive Sous Chef: Lead High-Volume Club Kitchen

Royal Gorge Route Railroad; Nashville (TN); On-site; USD 100,000 - 110,000; 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

Paid Time Off

Professional development opportunities

Job summary

Belle Meade Country Club in Nashville, TN seeks an Executive Sous Chef to join the leadership team. Second-in-command to the Executive Chef, you will oversee daily production and service across à la carte dining, banquets, and events, ensuring quality, cost control, sanitation, and staff development.

You will mentor cooks, coordinate menus with the Executive Chef, manage staffing and scheduling, and uphold standards that deliver an exceptional member experience in a high‑volume private club

Qualifications

• Seven or more years of progressive culinary leadership in high-volume operations.
• Experience overseeing à la carte dining, banquets, and events.
• Private club, resort, or luxury hospitality experience strongly preferred.
• Ability to develop employees, strengthen kitchen systems, and improve consistency.
• Working knowledge of food cost, labor, scheduling, purchasing, inventory, and sanitation.
• ServSafe Manager Certification within three months of hire; strong MS Office skills.

Responsibilities

• Oversee daily prep, production, and service across all culinary outlets.
• Ensure recipes, portions, presentation, and quality meet standards.
• Lead and develop Sous Chefs, cooks, and staff with clear guidance.
• Collaborate on menu development, ordering, and cost control.
• Maintain sanitation, safety, and equipment maintenance.

Skills

Culinary leadership

Menu development

Food cost

Staff development

Sanitation

MS Office

Scheduling

Inventory

Education

High school diploma or equivalent

Culinary degree or formal training preferred

Tools

MS Office

Job description

Belle Meade Country Club in Nashville, TN seeks an Executive Sous Chef to join the leadership team. Second-in-command to the Executive Chef, you will oversee daily production and service across à la carte dining, banquets, and events, ensuring quality, cost control, sanitation, and staff development.

You will mentor cooks, coordinate menus with the Executive Chef, manage staffing and scheduling, and uphold standards that deliver an exceptional member experience in a high‑volume private club