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About the Role

As a key leader in the culinary team, the Executive Sous Chef works directly under the Executive Chef and assumes full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. The Executive Sous Chef supervises and coordinates kitchen staff, ensuring food preparation meets Invited’s high-quality standards while maintaining cost efficiency. Responsibilities also include implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential for compliance and food safety. This position is designed as a developmental role, providing knowledge and problem-solving abilities for advancement to an Executive Chef position.

Responsibilities

Oversee menu development, meal planning, and production, adapting to member counts for optimal service and product quality.
Ensure kitchen cleanliness and sanitation, including equipment, work areas, counters, tools, and waste management.
Procure food supplies and kitchen equipment, organize inventory, and participate in counts.
Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness.
Analyze food and labor production reports using menu engineering to control expenses and optimize efficiency.
Lead kitchen staff recruitment, selection, and hiring, incorporating Executive Chef insights.
Coordinate scheduling, adjust work hours and responsibilities, and resolve employee concerns.
Evaluate and implement policies for safe workplace practices, addressing safety issues.
Represent the club in member interactions, conduct daily table visits, gather feedback, and promote the club's reputation.
Provide professional service to members and guests, addressing requests and concerns to ensure satisfaction.
Lead by example and actively participate as a team member.
Direct and oversee the work of at least two full-time employees, ensuring teamwork and operational cohesion.

Requirements

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

Skills

Proficiency with all kitchen equipment
Comprehensive understanding of cost and labor controls
Proficiency in traditional and contemporary culinary techniques

Location

Austin, Texas

Work Type

Full-time

Experience Level

Minimum 3 years of experience as a Sous Chef

Education Level

High school diploma or equivalent
Food service management certification, Serve Safe
College degree in Culinary Arts or a related field

Benefits

Medical, dental, and vision coverage
Life insurance
Short-term and long-term disability insurance
401(k) retirement savings plan
Generous paid time off and leave programs

About the Company

Invited has operated since 1957 with the central purpose of building relationships and enriching the lives of members, guests, and over 17,000 employees.
Invited is the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs.
Invited Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, racquet facilities, and fitness centers.
The Hills is a private golf and lifestyle club in Austin, Texas, featuring 72 holes across four championship golf courses, including a Jack Nicklaus Signature Design layout.
The club experience at The Hills includes racquet sports, a 22,000 square foot wellness center, resort-style pools, event spaces, multiple dining outlets, and year-round social events.

Equal Opportunity

Invited is an Equal Employment Opportunity Employer.