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Job Description
Executive Sous Chef Dayton Country Club Dayton, OH Job Details Full-time $70,000 - $75,000 a year 22 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Food provided Qualifications Teamwork ServSafe Fine dining experience Professional ethics High school diploma or GED Team development Casual dining experience Business management Kitchen stations Full Job Description Full Job Description As the Executive Sous Chef, you will report to the Executive Chef and be accountable for ensuring quality and creativity are upheld in every plate that leaves the kitchen. You will oversee direct daily operations, including but not limited to training, employee development, quality control, budget management, labor scheduling, and menu building. Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Dayton CC's quality standards.
The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef will acquire the knowledge and problem-solving abilities needed to be an Executive Chef.
Reports directly to:
Executive Chef. Other positions reporting to this
Supervisor:
all kitchen personnel. Additional responsibilities include actively cooking on the line, maintaining proper inventory levels, product rotation, ensuring product quality and proper handling, scheduling, budgeting, menu analysis, daily special development, communication, enforcing food safety and sanitation standards and practices, and working closely with Executive Chef to continuously improve the "Member Experience" through consistent and creative menu offerings using the highest quality products available. Must be able to foster an environment of respect, teamwork, and growth. Executive Sous Chef Requirements Culinary education with certificate, associate or bachelor's degree, or equivalent experience in culinary operations Full working knowledge of all cookery line stations, with casual and fine dining experience. Creative drive for professional development. Day to
Day:
Procurement of food supplies and kitchen equipment, including organization of inventories and participating in actual inventory counts. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Representing the Club in Member interaction including daily table visits, soliciting Member and Guest feedback, working with various committees, and promoting the Club within the community and industry. Interviewing, selecting, and hiring of employees with particular weight being given to the Executive Sous Chefs suggestions and recommendations. Suggestions and recommendations into the training, advancement, and promotion of employees, again with weight being given to the Executive Sous Chefs suggestions and recommendations. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Handling and resolving employee complaints and issues. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees. All the other stuff we do: Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Team Member perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Be able to multi-task and work at an efficient pace to keep up with business needs. Be able to follow instructions well as directed. Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely. Attendance at daily line-up and participating as requested. Wearing a CLEAN and neat uniform that follows KCCC uniform standards daily. Executive Sous Chef Expected Values Candidate must have a positive attitude and project an outgoing personality. Must be trustworthy, with an excellent work record that reflects dependability and progression. Team skills must be readily identifiable; former employers should hate to lose him/her. Must have an even temperament and be able to handle pressure. Should be able to interact well with and provide support to fellow culinary and front-of-house staff. The Executive Sous Chef must work and live with ethics and integrity. About the
Club:
Dayton Country Club is known for creating memorable experiences and delivering thoughtful service that goes beyond expectations. As one of the region's premier private clubs, we take pride in anticipating needs, personalizing every interaction, and making both Members and guests feel genuinely valued from the moment they arrive. Nestled in a welcoming and vibrant setting, DCC is committed to cultivating a culture where hospitality is heartfelt, details matter, and every visit feels special. Join a passionate team that believes exceptional food, outstanding service, and meaningful connections are at the heart of creating unforgettable experiences for those we serve.
About you:
Prefer a minimum of 3-5 years as a Sous Chef High school diploma or equivalent required, Culinary School graduate and/or Country Club experience preferred Serv-Safe Foodservice management certification as per state requirements
Pay:
$70,000.00 - $75,000.00 per year
Benefits:
401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance
