Executive Sous Chef

The Executive Sous Chef serves as the "second-in-command" of the kitchen at a Club, assisting the Executive Chef in supervising food production for all food outlets, banquet events, and functions. The role includes preparing or supervising kitchen staff, assisting with inventories and cost controls, and maintaining quality standards in food production. The Executive Sous Chef also assumes full kitchen charge in the absence of the Executive Chef and participates in staff supervision, training, and menu planning activities, ensuring adherence to safety and sanitation standards.