Executive Sous Chef

Southern Land Company; Franklin (TN); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive benefits package

401k

Paid time off

Job summary

Southern Land Company is seeking an Executive Sous Chef for their Westhaven Golf Club in Franklin, TN. This role involves leading the culinary program and working with the Executive Chef to ensure quality and creativity in menu offerings. Candidates need a minimum of 5 years’ experience as a Sous Chef.

The ideal candidate will possess culinary expertise and leadership qualities, overseeing back-of-house operations and enhancing guest experiences. A competitive benefits package is offered including 401k and paid time off.

Qualifications

• Minimum 5 years’ experience as Sous Chef; previous management experience required.
• Proficiency with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred.
• Food handling certificates required.

Responsibilities

• Supervise and coordinate back-of-house activities and personnel.
• Partner with the Executive Chef on menu development and tastings.
• Oversee and execute daily functions of the culinary department.

Skills

Leadership

Culinary expertise

Menu development

Cost control

Education

Degree in culinary arts or related field

High school diploma or equivalent

Tools

Microsoft Office (Word and Excel)

Point-of-sale systems

Job description

About Westhaven Golf Club

Southern Land Company’s Westhaven Golf Club, one of the top family‑centric private clubs in the Nashville area, is seeking a highly motivated, accomplished Culinary Professional. Westhaven’s service vision of “Creating connections and lasting memories through genuine service at an escape that feels like home” challenges associates to use their passion for their craft to provide members and guests with an unforgettable experience.

Position Summary

Westhaven Golf Club, an award‑winning private golf club in Franklin, TN, is searching for a hands‑on Executive Sous Chef to lead and continue to grow its active culinary program. The Executive Sous Chef will join a high‑performing professional team and well‑established Executive Chef to serve a club considered one of the finest in Middle TN.

Successful candidates have experience positively leading active à‑la‑carte dining programs as well as banquet events simultaneously. If you have a track record of leading high‑quality, creative and consistent operations, and a passion for hospitality, training and mentoring future culinarians, this Executive Sous Chef opportunity at Westhaven Golf Club is for you.

Position Responsibilities

• Supervise and coordinate back‑of‑house activities and personnel within the restaurant, Turn Grill, pool kitchen, private events, and catering.
• Partner with the Executive Chef on menu development, tastings and recipe standardization.
• Maintain high proficiency in all kitchen stations, including expediting.
• Work directly with, or in the absence of, the Executive Chef to maintain and improve culinary operations and guest services.
• Order, receive and process invoices, inventories, specialty item procurement, supplier relationship management, and processing.
• Oversee and execute daily functions of the culinary department, ensuring that all prepared food items leave the kitchens on schedule and meet standard.
• Provide support and guidance to the culinary team to create a positive, memorable member and guest experience.
• Support senior leadership by developing and assuming key management responsibilities.
• Supervise and coordinate kitchen activities, food preparation and output, cost control, safety, sanitation and back‑of‑house personnel.
• Work with Executive Chef to monitor daily food production, ordering, quality and consistency.
• Monitor financial goals with Executive Chef & General Manager to meet or exceed food and labor cost goals.
• Serve as a role model to demonstrate appropriate behaviors to staff.
• Help plan, coordinate and implement special events.
• Coordinate scheduling of kitchen and ensure schedules posted on time.
• Rotate products in walk‑in cooler correctly.
• Comply with all applicable health, alcoholic beverage, fire and other laws/requirements.
• Control food and labor cost while maintaining high standards of quality and customer satisfaction.
• Maintain the highest possible levels of cleanliness.
• Handle member/guest food issues promptly, professionally and follow up to ensure satisfaction.
• Assist in all areas of the restaurant and club operations and with special projects as requested.

Education, Certificates, Experience & Other Responsibilities

• High school diploma or equivalent required.
• Degree in culinary arts or related field preferred.
• Minimum 5 years’ experience as Sous Chef; previous management experience required.
• Proficiency with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred.
• Food handling certificates required.
• Proficiency in Microsoft Office (Word and Excel), payroll management and point‑of‑sale systems.
• Fluent in English and preferably Spanish (listen effectively; speak, read, and write).
• Prioritize, organize and manage multiple tasks with speed, accuracy and attention to detail.
• Work well in fast‑paced, high‑pressure situations with little to no direct supervision.
• Effectively and professionally deal with staff and members/guests with patience, tact and diplomacy to diffuse anger and resolve problems.
• Direct performance of kitchen staff and follow up with corrections.
• Work with other members of the management team to implement departmental goals and objectives.
• Work productively and successfully under time and budget limitations.
• Achieve positive guest relations and maximize guest satisfaction.
• Work a flexible schedule, including weekends, holidays and fluctuating days off.
• Schedule vacations during the off‑season months.

Physical Demands/Ability To

• Grasp, lift, push/pull, carry or transport up to 100 lbs.
• Work extended hours in hot, noisy, and sometimes close conditions.
• Bend, stoop, kneel, and reach with hands and arms.
• Stand for length of scheduled shift.
• Express and exchange ideas by means of the spoken word accurately, loudly, and quickly.
• Have visual acuity to determine accuracy, neatness and thoroughness of work assigned.
• Withstand a moderate noise level in the workplace.

The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.

Southern Land Company is an Equal Opportunity Employer (EOE) and we seek to create an inclusive workplace that embraces diverse backgrounds, life experiences and perspectives. Southern Land Company offers a competitive benefits package, including 401k and paid time off. Southern Land Company is a Drug‑Free Workplace. For more information, please visit www.southernland.com.