Executive Sous Chef at BRENTWOOD COUNTRY CLUB LOS ANGELES

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Kitchen Operations, Staff Management, Food Safety, Inventory Management, Budgeting, Fine Dining, Banquet Production, Butchery, Garde Manger, HACCP, Labor Cost Control, Member Relations, Recipe Standardization, Team Mentoring

Industry

Hospitality

Description

Description The Executive Sous Chef is responsible for assisting the Executive Chef in leading all culinary operations for a premier luxury country club. This leadership role oversees daily kitchen execution, menu development, food quality, sanitation, staff management, and member dining experiences across multiple outlets, banquets, and special events. The Executive Sous Chef plays a key role in maintaining exceptional culinary standards while fostering a culture of professionalism, creativity, teamwork, and hospitality. Key responsibilities Culinary Leadership Support the Executive Chef in the overall management of all culinary operations including restaurants, lounges, banquets, Kids pool experience, and member events. Lead and supervise kitchen operations in the absence of the Executive Chef. Ensure consistent execution, presentation, and quality of all food offerings. Assist in developing seasonal, innovative, and member-focused menus utilizing fresh, local, and premium ingredients. Maintain luxury-level plating, flavor profiles, and culinary standards. Collaborate with culinary leadership on tastings, cooking classes, wine dinners, holiday events, and specialty programming. Must be able to engage with members, communication skills are a must. Create a family like environment, not a business meeting Kitchen operations Manage daily production, prep, line execution, and service flow across multiple outlets. Monitor inventory levels, ordering, receiving, and product rotation to ensure freshness and cost efficiency. Assist with recipe development, standardization, and portion control. Ensure all kitchen equipment is maintained and operating safely. Maintain compliance with all health department, EcoSure, sanitation, and food safety regulations. Team leadership and development Recruit, train, mentor, and develop culinary team members. Foster a positive, professional, and high-performance kitchen culture. Supervise scheduling, labor management, and productivity standards. Conduct performance coaching and disciplinary actions when necessary. Promote teamwork, accountability, and continuous improvement. Financial Responsibility Assist in managing food cost, labor cost, and overall kitchen budgets. Support purchasing initiatives and vendor relationships. Analyze waste and implement cost-control strategies while maintaining quality standards. Participate in monthly inventories and financial reporting. Member and Guest Experience Ensure exceptional member satisfaction through elevated culinary experiences. Interact professionally with members and guests during events and club functions. Accommodate dietary restrictions, allergies, and special requests with creativity and attention to detail. Support flawless execution of weddings, tournaments, holiday brunches, and upscale private events. Qualifications Minimum 5–7 years of progressive culinary leadership experience in luxury hotels, upscale restaurants, resorts, or private clubs. Previous experience as Sous Chef or Executive Sous Chef preferred. Culinary degree or formal culinary training preferred. Strong knowledge of fine dining, banquet production, seasonal cuisine, and modern culinary trends. Proven leadership, communication, and organizational skills. Ability to thrive in a fast-paced, high-expectation environment. Knowledge of food safety, sanitation, and HACCP standards. Proficiency in inventory systems, ordering platforms, and Microsoft Office applications Preferred Experience Luxury country club or resort experience strongly preferred. Experience overseeing high-volume banquet and member dining operations. Knowledge of farm-to-table, wellness-focused, and seasonal cuisine trends. Experience with wine dinners, tasting menus, and upscale event execution. Physical Requirements Ability to stand for extended periods. Ability to lift and carry up to 50 pounds. Ability to work nights, weekends, holidays, and extended hours as needed. Work Environment This position operates in a professional luxury club environment focused on delivering exceptional hospitality, culinary excellence, and personalized member experiences. The Executive Sous Chef is expected to lead by example and uphold the highest standards of integrity, professionalism, and service. Requirements QUALIFICATIONS REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATIONAL AND REQUIRED SKILLS: 5 to 7 years related experience and/or training; or equivalent combination of education and experience. Technical Culinary Diploma Minimum 7-years multi-unit supervisory food production experience Minimum 10-years technical food production experience Specific technical experience and demonstrated proficiency in Butchery, Garde Manger, Banquet, Main Kitchen LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Confident and effective operational and motivational speaking skills. MATHEMATICAL SKILLS: Ability to calculate and apply figures and amounts in recipe and labor costing and control. REASONING ABILITY: Ability to follow delegation while providing technical and management troubleshooting and problem-solving techniques. Demonstrated operational logical: multi-unit prioritizing skills. Strong interpersonal staff relations and leadership skills. OPERATIONAL TROUBLESHOOTING RESPONSIBILITIES: Product and labor scheduling revisions. Daily “special” menu planning to facilitate product utilization. Conduct daily inspections of all kitchens. Coordinate inventory. Manage the Stewarding Department Assists chefs with preparation of food for the Restaurant, Banquets, cafe. Assist the Executive Sous-Chef and Sous Chef in all aspects of training to include cooking skills, safety procedures, sanitation, food production and HCC standards. Physical Requirements: Prolonged periods of standing, Bending, Squatting, Kneeling. Repetitive use of hand required, Pushing and Pulling, Twisting Must be able to lift up to 50 pounds at times.

Responsibilities

Assist the Executive Chef in leading all culinary operations, including menu development and daily kitchen execution across multiple luxury outlets and banquets. Oversee staff management, food quality, and financial controls to ensure an exceptional member dining experience.