Executive Sous Chef at New Albany Country Club

New Albany, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

80000.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Cost Control, Inventory Management, Staff Training, Sanitation Standards, Kitchen Operations, Expediting, Labor Management, Recipe Standardization, Problem Solving, Communication

Industry

Hospitality

Description

New Albany Country Club, a prestigious private Country Club in beautiful scenic New Albany, Ohio, is now accepting resumes for an experienced Executive Sous Chef to join our culinary leadership team. Conveniently located just 5 minutes from 270 & 161 and 10 minutes from Easton, New Albany Country Club offers a premier culinary environment with multiple dining outlets, high-end member events, and a culture focused on hospitality excellence. Salary Range: $75,000 to $80,000 annually based on experience Why Join New Albany Country Club? 1. Work in a high-end private club environment with an established culinary reputation 2. Opportunity to lead and mentor a talented culinary team 3. Creative involvement with menus, features, special events, and member experiences 4. Consistent year-round business 5. First-day health insurance eligibility 6. Vacation, Sick, and Personal Days are available after 30 days 7. 401(k) with Club match 8. Employee longevity program 9. Complimentary employee meals 10. Free convenient parking Position Summary The Executive Sous Chef serves as the second-in-command of the culinary operation and plays a key leadership role in maintaining the Club’s high culinary standards. This position works closely with the Executive Chef to oversee daily kitchen operations, menu execution, food quality, team development, sanitation, cost controls, and overall kitchen performance. The ideal candidate is a hands-on culinary leader with strong organizational skills, creativity, professionalism, and the ability to motivate a high-performing team in a fast-paced hospitality environment. Essential Responsibilities 1. Assist in overseeing all daily kitchen operations and food production 2. Supervise and support culinary staff in preparation, cooking, presentation, and execution 3. Maintain high standards for food quality, consistency, presentation, and sanitation 4. Assist with menu development, feature planning, and recipe standardization 5. Manage food cost controls, inventory, requisitioning, and purchasing procedures 6. Conduct daily raw cost tracking and inventory monitoring 7. Expedite service during peak meal periods and Club events 8. Assist with employee scheduling, payroll monitoring, and labor management 9. Lead, train, coach, and evaluate the kitchen team members 10. Ensure compliance with all health, sanitation, and safety standards 11. Maintain organization, cleanliness, and security of kitchen operations 12. Assume full kitchen leadership responsibilities in the absence of the Executive Chef 13. Collaborate closely with front-of-house leadership to deliver exceptional member experiences Qualifications 1. 3+ years of Sous Chef or senior culinary leadership experience 2. Prior experience in a private club, upscale resort, luxury hotel, or fine-dining environment strongly preferred 3. Strong leadership and team development skills 4. Ability to thrive in a fast-paced kitchen 5. Excellent communication, organization, and problem-solving abilities 6. Experience with food costing, inventory management, and labor controls 7. Knowledge of sanitation, food safety, and health regulations 8. Culinary degree or professional certifications preferred 9. Flexible schedule including evenings, weekends, holidays, and special events What Makes This Opportunity Different Unlike many restaurant environments, New Albany Country Club offers a stable, professional culinary setting where chefs can focus on quality, creativity, leadership development, and exceptional member experiences

Responsibilities

The Executive Sous Chef serves as the second-in-command, overseeing daily kitchen operations, food quality, and team development. They are responsible for menu execution, cost controls, and maintaining high sanitation standards to ensure exceptional member experiences.