Executive Sous Chef, Golf Course at Piedmont Driving Club

South Fulton, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Aug, 26

Salary

90000.0

Posted On

07 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Management, Menu Development, Food Production, Cost Control, Staff Training, Sanitation Standards, Banquet Management, Recipe Standardization, Multi-outlet Operations, Communication, Team Development

Industry

Hospitality

Description

Description EXECUTIVE SOUS CHEF Piedmont Driving Club | Golf Clubhouse| $90,000/ yr WHO WE ARE Since 1887, Piedmont Driving Club has been a cherished home away from home for members and their families. Recognized as a Platinum Club of America, we proudly serve nearly 2,400 members across two exceptional properties in Atlanta. Our Golf Clubhouse, nestled in the heart of Midtown between the Atlanta Botanical Garden and Piedmont Park, offers a refined setting for dining, racquet sports, swimming, fitness, and more. But what truly sets us apart is our people. We've built a unique community and supportive work environment where lasting bonds are formed, contributions are recognized, and both new and long-tenured staff feel genuinely valued. Here, your expertise, talent, and commitment don’t just contribute—they make a lasting impact. THE OPPORTUNITY Piedmont Driving Club is seeking an Executive Sous Chef for our Golf Club. In this leadership role, you oversee the daily culinary operations across multiple dining outlets, ensuring exceptional quality, consistency, and execution. You provide hands-on leadership to kitchen, stewarding, and storeroom teams while supporting a wide range of dining experiences, including à la carte service, tournaments, banquets, and member events. You partner closely with the Executive Chef to develop menus, manage production, and uphold the club’s high culinary standards, all while creating a collaborative and high-performing kitchen environment WHAT YOU'LL DO • Lead and supervise culinary, stewarding, and storeroom teams to ensure efficient daily operations • Oversee food production for à la carte dining, events, tournaments, and banquets • Maintain high standards of food quality, consistency, presentation, and sanitation • Assist in menu development, recipe standardization, and cost control initiatives • Train, coach, and develop team members to support growth and performance • Coordinate with other departments to ensure seamless event and dining execution WHAT YOU'LL EARN • Salary: $80,000 to 90,000 • Medical insurance with employer-subsidized premiums • 401(k) retirement savings plan with company participation • Paid time off accrued weekly • Complimentary parking, uniforms, and daily shift meals Requirements WHAT WE'RE LOOKING FOR • Degree from an accredited culinary program or equivalent experience • 6+ years of experience in a professional kitchen leadership role • ServSafe Manager Certification required • Experience managing multi-outlet or high-volume food service operations preferred • Strong leadership, communication, and team development skills • Ability to manage multiple priorities in a fast-paced environment ARE YOU THE RIGHT FIT? You’re a strong, hands-on leader who thrives in a fast-paced, multi-outlet environment. You balance big-picture planning with day-to-day execution, leading your team with clarity, accountability, and high standards. You take pride in developing others, maintaining exceptional quality, and creating a kitchen culture built on teamwork, consistency, and excellence. APPLY TODAY Ready to bring your expertise to one of Atlanta's most respected private clubs? Our quick, mobile-friendly application takes just a few minutes to complete. OUR MISSION To build upon our finest traditions through exceptional service, enhanced offerings, and a member-focused community. OUR VISION To enhance the lives of our members through a thoughtful culture of service that exists within every employee. OUR CORE VALUES: PACQT · Professionalism — we strive for excellence, today and every day · · Accountability — Results and responsibility we own it. · Communication — Promoting results by the successful exchange of information and ideas · · Quality — We deliver experiences that exceed expectations· · Teamwork — Building a consistent experience through shared goals.

Responsibilities

Oversee daily culinary operations across multiple dining outlets, including à la carte service, tournaments, and banquets. Lead and develop the kitchen, stewarding, and storeroom teams while partnering with the Executive Chef to maintain high quality and cost standards.