Executive Sous Chef — Private Club Multi-Outlet Leader

Ridglea Country Club; Fort Worth (TX); On-site; USD 85,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

401(k) with up to 4% employer match

Complimentary daily meal

Professional development opportunities

Job summary

Ridglea Country Club in Fort Worth, TX, seeks an Executive Sous Chef to lead daily culinary operations across the North Clubhouse outlets, events, and banquets. You will directly manage Sous Chefs and Line Cooks, uphold standards, and drive excellence in guest experiences through disciplined execution.

Partner with the Executive Chef on menu development, seasonal changes, cost control, and staff development.

Qualifications

• Culinary degree or equivalent professional experience required.
• 7–10 years of progressive culinary leadership in private clubs or luxury hospitality.
• Experience acting in a #2 leadership role with responsibility for full kitchen operations.
• ServSafe Certification or ability to obtain within 30 days.
• Flexibility to work nights, weekends, holidays, and major Club events.

Responsibilities

• Lead daily culinary operations across North Clubhouse outlets, events, and banquet functions.
• Directly manage and develop all Sous Chefs and Line Cooks, ensuring consistency in standards, execution, and leadership approach.
• Uphold culture of excellence, professionalism, and hospitality within kitchen teams.
• Partner with the Executive Chef on menu development, seasonal changes, signature experiences, and special programming.

Skills

Leadership

Team management

Hospitality mindset

Education

Culinary degree or equivalent professional experience

ServSafe Food Manager Certification

Tools

Microsoft Office

Inventory systems

Purchasing platforms

Recipe costing tools

Job description

Ridglea Country Club in Fort Worth, TX, seeks an Executive Sous Chef to lead daily culinary operations across the North Clubhouse outlets, events, and banquets. You will directly manage Sous Chefs and Line Cooks, uphold standards, and drive excellence in guest experiences through disciplined execution.

Partner with the Executive Chef on menu development, seasonal changes, cost control, and staff development.