Executive Sous Chef — Private Club Kitchen Leader

Singer Drivers Club; Rosamond (CA); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Lifestyle Spending Account

Life Insurance

Disability (STD & LTD)

401(k) with company match

Paid Time Off

Job summary

Singer Drivers Club in Rosamond, CA seeks an Executive Sous Chef to lead the kitchen in the chef's absence and translate culinary vision into nightly execution. The role oversees ordering, staffing, and cost control while coaching cooks and ensuring the highest quality plates for private members.

You will train the brigade, manage line checks and par levels, and collaborate on menu development for events and daily service, with emphasis on sanitation and member satisfaction.

Qualifications

• 4+ years as Sous or Executive Sous Chef in fine dining or luxury hospitality.
• Track record of running a kitchen independently when needed.
• Club or resort culinary experience preferred.
• Experience with ordering, receiving and food-cost management.
• Labor-planning experience for events and daily service.
• Formal culinary training or a recognized diploma.

Responsibilities

• Lead kitchen in the chef's absence and manage the line.
• Execute high-quality plates and ensure consistent standards.
• Oversee ordering, receiving, inventory and cost control.
• Train, coach and develop cooks in real time.
• Ensure menu execution respects dietary needs and member preferences.
• Maintain sanitation and safety compliance (ServSafe/HACCP).
• Develop and present new dishes for tastings.
• Schedule labor for events and daily service without overstaffing.
• Engage with members to gather feedback and resolve concerns.

Skills

Line leadership

Kitchen management

Food-cost management

Menu development

Sanitation HACCP

Staff coaching

Education

Diploma in Culinary Arts

Job description

Singer Drivers Club in Rosamond, CA seeks an Executive Sous Chef to lead the kitchen in the chef's absence and translate culinary vision into nightly execution. The role oversees ordering, staffing, and cost control while coaching cooks and ensuring the highest quality plates for private members.

You will train the brigade, manage line checks and par levels, and collaborate on menu development for events and daily service, with emphasis on sanitation and member satisfaction.