Executive Sous Chef

Description

The Culinary Department at Columbia is committed to delivering exceptional dining experiences for our members. With multiple dining spaces throughout the Club, our versatile program highlights a wide range of cuisines and techniques. Our creative team takes pride in honoring Columbia’s signature dishes while also embracing innovative culinary approaches. Generating $9.2 million annually in food and beverage revenue, the department sets the standard for quality, creativity, and service.

Position Summary: The Executive Sous Chef is responsible for leading all Back-of-House (BOH) culinary operations and working closely with Front-of-House (FOH) leadership to deliver high-quality, innovative dining experiences. The Executive Chef provides overall culinary direction, sets standards for quality and innovation, and partners with the Executive Sous Chef to develop menus, control costs, and maintain operational excellence. This role supervises, trains, and motivates culinary staff while ensuring adherence to quality, safety, and budgetary guidelines.

Primary Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty consistently and efficiently.

· Ensure all food—ranging from standard club fare to specialty culinary events—is consistently outstanding, balancing quality, consistency, and innovation.

· Support the Executive Chef in directing daily culinary operations and collaborating with FOH staff to ensure seamless service and member satisfaction.

· Supervise, train, and evaluate BOH staff, fostering professional development, retention, and adherence to sanitation, safety, and accident prevention standards.

· Oversee inventory management, food purchasing, and storage to control costs, ensure quality, minimize waste, and maintain FIFO (First In, First Out) compliance.

· Develop and update menus, recipes, and preparation standards to ensure consistency, innovation, and cost control.

· Conduct product knowledge training, pre-meal briefings, and special culinary education programs for BOH & FOH personnel.

· Prepare schedules, monitor labor and food costs, and analyze financial results to achieve budgetary and operational goals.

· Coordinate internal communications with F&B managers and service staff to ensure timely, knowledgeable, and efficient service.

· Manage member take-out, large holidays, and special events while maintaining high standards of quality and service.

· Participate in staff meetings, performance evaluations, and ongoing operational planning.

· Maintain all kitchen areas and equipment through regular cleaning, maintenance, and adherence to organizational standards.

Requirements

The requirements listed below are representative of the knowledge, skill, and/or ability required for this role. 

· Minimum of 3 years as an Executive Sous Chef/Sous Chef in a high-volume environment, with diversified kitchen operations (banquet, fine dining, themed restaurants).

· Extensive culinary knowledge across multiple cuisines.

· Exceptional organizational skills, meticulous about food handling, cleanliness, and kitchen efficiency.

· Strong financial acumen with experience managing budgets and controlling costs.

· Innovative problem-solver with strong multitasking abilities and a proactive leadership style.

· Excellent interpersonal, communication, and team-building skills; able to interact professionally with staff and members at all levels.

· Proficient in Microsoft Office Suite and internet applications.

· Physically capable of performing job duties, including standing, sitting, and lifting/moving items up to 75 pounds.

· Proven record of professional growth, leadership, and making a measurable impact in previous roles.

· Commitment to working major club events, including Mother’s Day, Easter, Thanksgiving, Christmas, and the Club Fireworks Event.

· Having a collaborative mindset with a willingness to support other departments and adapt to changing priorities 

· Ability to lift up to 50 lbs, climb ladders, and perform physical tasks

· Comfortable working in a variety of environments, including indoor, outdoor, and mechanical spaces

· Willingness to work evenings, weekends, holidays, and on-call shifts as required

Salary and Benefits: Commensurate with experience and qualifications. Full-time, exempt, management benefits package including vacation pay, 401(k), health insurance, and annual Club holiday fund participation.