Executive Sous Chef — Private Club Culinary Leader

Birnam Wood Golf Club; Santa Barbara (CA); On-site; USD 100,000 - 125,000; Full time

Job summary

Birnam Wood Golf Club is seeking an Experienced Executive Sous Chef to partner with the Executive Chef in leading culinary operations for members and guests across dining outlets, events, and functions. You will manage daily kitchen operations, develop staff, maintain culinary standards, and support purchasing, inventory, food cost, and labor management.

The role requires strong leadership, financial awareness, and effective communication, with the ability to learn new software and technology.

Qualifications

• At least seven years of progressive culinary experience with minimum three years in a supervisory role.
• ServSafe Manager or equivalent food safety certification (or ability to obtain).
• Strong culinary techniques, recipe costing, menu development, and production planning.
• Availability to work Wednesday–Sunday, including evenings and holidays.
• Preferred: Executive Sous Chef experience, private club background, Next Edge software, bilingual English/Spanish.

Responsibilities

• Lead daily kitchen operations across dining outlets and banquets with appropriate staffing.
• Direct culinary and stewarding teams; ensure flavor, presentation, portions, and timing standards.
• Provide coaching, scheduling, and performance evaluations with HR support.
• Collaborate on seasonal menus and event offerings; standardize recipes and plating.
• Manage food costs, purchasing, inventory, and waste reduction; support budgets.
• Learn and implement kitchen software for purchasing, inventory, costing, scheduling, reporting.

Skills

Culinary skills

Leadership

Financial awareness

Effective communication

Technology adoption

Tools

Next Edge software

Microsoft Outlook

Excel

Word

Job description

Birnam Wood Golf Club is seeking an Experienced Executive Sous Chef to partner with the Executive Chef in leading culinary operations for members and guests across dining outlets, events, and functions. You will manage daily kitchen operations, develop staff, maintain culinary standards, and support purchasing, inventory, food cost, and labor management.

The role requires strong leadership, financial awareness, and effective communication, with the ability to learn new software and technology.