Executive Sous Chef
On-site · Hendersonville, Tennessee, United States
Job Summary
Executive Sous Chef responsible for overseeing daily kitchen operations, menu development and production, procurement of food supplies and equipment, inventory management, and adherence to budgetary guidelines. Lead and develop kitchen staff, recruit and schedule personnel, and implement cost controls and health/sanitation compliance to ensure high-quality, safe food service for members and guests. Serve as a key representative of the club in member interactions and contribute to the club’s reputation within the hospitality industry. This developmental role is designed to prepare the individual for advancement to Executive Chef, with responsibilities including menu engineering, equipment maintenance, and ensuring profitability of the Food Preparation Department.
Required Qualifications
- High school diploma or equivalent
- 3 years of experience as a Sous Chef
- Health and sanitation card
- Food service management certification, Serve Safe
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