Private Club Executive Sous Chef

Tiburon Peninsula Club; Little Reed Heights (CA); On-site; USD 70,000 - 75,000; Full time

Job summary

Tiburon Peninsula Club seeks a creative, organized Executive Sous Chef to lead culinary operations and report to the Director of Food & Beverage. This senior role oversees daily kitchen execution, menu development, food safety, budgeting, and team leadership across all services for our athletic and lifestyle community.

The candidate will manage lunch/dinner service, inventory, seasonal menus, and high-profile events, ensuring health and safety, cost controls, and consistent, high-quality dining

Qualifications

• At least five years of culinary experience and two years in a supervisory role preferred.
• Experience in private clubs, luxury hospitality, resorts, or similarly high-standard environments is valued.
• Excellent organization, written and verbal communication, prioritization, problem-solving, and attention to detail.
• Working knowledge of kitchen costing, inventory, food safety, standardized recipes, and basic computer applications; English/Spanish bilingual ability preferred.
• Culinary degree or certificate is valued; demonstrated practical experience and leadership capability are essential.

Responsibilities

• Lead lunch and dinner service; oversee stations, walk-ins, storage, and end-of-service breakdown.
• Conduct daily inventory, production meetings, station assignments, and line checks before service; adjust priorities as needed.
• Maintain recipe, portion, plating, presentation, and quality standards across à la carte, banquets, events.
• Develop and execute seasonal menus, catering menus, and daily specials with the Director of Food & Beverage.
• Provide active leadership during peak periods, club-wide events, and staffing changes.

Skills

Culinary leadership

Kitchen management

Menu development

Food safety

Bilingual English/Spanish

Education

Culinary degree

Tools

Basic computer applications

Job description

Tiburon Peninsula Club seeks a creative, organized Executive Sous Chef to lead culinary operations and report to the Director of Food & Beverage. This senior role oversees daily kitchen execution, menu development, food safety, budgeting, and team leadership across all services for our athletic and lifestyle community.

The candidate will manage lunch/dinner service, inventory, seasonal menus, and high-profile events, ensuring health and safety, cost controls, and consistent, high-quality dining