Executive Sous Chef

Spring Lake Country Club is a member owned private club located in Spring Lake MI adjacent to Grand Haven MI and thirty minutes from Grand Rapids MI. Our kitchens are under steady remodel and improvements which includes a fully equipped banquet kitchen. SLCC prides itself on being an all-scratch kitchen with a strong teaching/learning environment. The ideal experienced, candidate must be a self starting, enthusiastic and creative person with a true passion for their craft and must feel comfortable interfacing with club members to discuss special needs. Position Summary The Executive Sous Chef assists the Executive Chef in managing all culinary operations of the club, including à la carte dining, banquets, member events, and special functions. This position will help lead the culinary team to ensure exceptional food quality, consistency, and service standards that meet or exceed member expectations. The Executive Sous Chef also supports staff development, cost control, and adherence to sanitation and safety standards. Essential Duties & Responsibilities Culinary Operations Assist the Executive Chef in overseeing all culinary operations for the Bunker Bar and Grill, The Nines Dining Rooms, Banquets/Events and other On-premise Outlets. Ensure consistent food quality, taste, presentation, and portion standards. Supervise daily production and service to ensure efficient kitchen workflow. Lead kitchen operations in the absence of the Executive Chef. Member Dining & Events Works closely with the Executive Chef and other kitchen leadership to help coordinate food production for member dining rooms, golf events, weddings, and club functions. Staff Leadership & Development Supervise and mentor sous chef, line cooks, prep cooks, and stewards. Assist in recruiting, interviewing, and onboarding kitchen staff. Train employees on recipes, techniques, sanitation, and club standards. Create schedules and manage labor to support operational needs and budgets. Menu Development Assist in developing seasonal menus, daily features, and special event menus utilizing local farmers. Standardize recipes and maintain product consistency. Support creative culinary offerings that enhance the member's dining experience. Cost Control & Purchasing Assist with food ordering, receiving, and inventory control. Monitor food cost, waste, and portion management. Maintain proper storage and rotation of food products. Sanitation & Compliance Ensure compliance with health department regulations and food safety standards. Maintain a clean, organized kitchen environment. Support HACCP and safe food handling procedures. Must know and support the use of our dry aging cooler, fresh pasta extruder, cry-o-vac and sous vide. Club Culture & Team Collaboration

• Promote a positive, professional, and team-oriented kitchen culture that reflects the values of Spring Lake Country Club.
• Bring consistent positive energy, enthusiasm, and a solutions-focused mindset to daily operations.
• Foster strong collaboration within the culinary team and across all departments.
• Work closely with Front of House leadership and staff to ensure clear, timely, and effective communication.
• Support a unified service approach that enhances the overall member experience.
• Lead by example in maintaining respect, accountability, and a high standard of workplace culture.

Qualifications Culinary degree or equivalent professional culinary experience. 5-7 years of progressive culinary experience, preferably in private clubs, resorts, or upscale dining. Previous Sous Chef experience required. Strong knowledge of banquet production and high-volume service. Excellent leadership and team development skills. Physical Requirements Ability to stand and work for extended periods. Ability to lift up to 50 pounds. Ability to work nights, weekends, holidays, and during peak club seasons.

Pay:

$70,000.00 - $80,000.00 per year

Benefits:

Dental insurance Health insurance Retirement plan Vision insurance

Work Location:

In person