Executive Sous Chef - $95000 to $105000 per YEAR

Invited is a leading company within the hospitality and service industry, notably recognized as the largest owner and operator of private clubs nationwide. Established in 1957, Invited has consistently operated with the central purpose of building relationships and enriching the lives of its members, guests, and more than 17,000 employees. The company manages a portfolio that includes over 130 country clubs, city clubs, and athletic clubs. These clubs offer world-class amenities, such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fully equipped fitness centers, making them sought-after destinations for members who value luxury, recreation, and community engagement. Invited's commitment to excellence and inclusivity creates an inspiring and supportive environment for its employees, ensuring they thrive alongside the company. The role of Executive Sous Chef at Coto de Caza Golf & Racquet Club, located in Coto de Caza, CA, is a key leadership position within the culinary team. Reporting directly to the Executive Chef, the Executive Sous Chef operates as a critical partner to ensure the smooth functioning of the kitchen and culinary operations. This position holds full operational responsibility for the kitchen in the Executive Chef’s absence, demanding a high level of competence, leadership, and culinary expertise. The primary responsibility includes overseeing day-to-day kitchen operations, such as meal planning, food supply procurement, kitchen equipment management, and supervising the culinary staff. With a focus on quality and efficiency, the Executive Sous Chef ensures that all food preparation aligns with Invited’s stringent high-quality standards while optimizing cost controls. This role requires a strong understanding and implementation of health, sanitation, and licensing regulations to maintain compliance and uphold the highest standards of food safety. As a developmental role, this position is designed to equip the Executive Sous Chef with the necessary skills, knowledge, and problem-solving abilities to progress toward an Executive Chef role. Duties involve menu development, adapting meal production to forecasted member counts, enforcing hygiene protocols, managing inventory, budgeting for food and kitchen resources, analyzing production reports for cost efficiencies, and leading the recruitment and scheduling of kitchen staff. The Executive Sous Chef also fosters a safe work environment by enforcing workplace safety policies and promptly addressing any concerns. In addition to managing operations and personnel, the role requires active engagement with club members by conducting daily table visits, gathering feedback, and promoting the club’s esteemed reputation within the community. This leadership position demands not only operational expertise but also interpersonal skills to provide exceptional service and build strong member relationships. This comprehensive role in culinary management at Coto de Caza Golf & Racquet Club represents an exciting opportunity for experienced culinary professionals dedicated to excellence in hospitality and eager to advance their careers in a prestigious private club setting.

• High school diploma or equivalent
• A minimum of 3 years of experience as a Sous Chef
• Health and sanitation card
• Food service management certification, Serve Safe