Executive Sous Chef

Franklin, TN, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $75,000.00 - $80,000.00

Benefits

competitive salary

Health Insurance

Vision Insurance

Dental Insurance

401K with company match

Paid Time Off

Career growth opportunities

Job Description

Southern Land Company is a renowned developer dedicated to creating vibrant and welcoming communities across the United States. Their developments focus on delivering comfortable lifestyles through thoughtfully designed residential neighborhoods complemented by essential retail, office, and recreational facilities. Southern Land is known for its commitment to quality, innovation, and community-centric planning, which has earned them a strong brand reputation for artistry and performance in the real estate industry.

One of Southern Land Company's prestigious properties is Westhaven Golf Club, a private golf club located in Franklin, Tennessee. Westhaven is embraced as one of the top family-centric clubs in the Na... Show More

Job Requirements

High school diploma or equivalent required
Degree in culinary arts or related field preferred
Minimum 5 years experience as Sous Chef
Previous management experience required
Manager Food Handling certificates required
Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems
Fluent in English
Ability to manage multiple tasks with speed, accuracy, and attention to detail
Capability to work in fast-paced, high-pressure environments with minimal supervision
Strong interpersonal skills for handling staff and guest issues professionally
Ability to direct kitchen staff performance and implement corrections
Experience working collaboratively with management teams to reach departmental goals
Ability to work under time and budget constraints
Willingness to work flexible hours including weekends and holidays
Ability to schedule vacations during off-season
Physical ability to lift up to 100 lbs
Stamina to work extended hours in hot, noisy conditions
Ability to bend, stoop, kneel, reach, and stand for long shifts
Effective verbal communication skills
Adequate visual acuity
Tolerance to moderate noise levels

Job Qualifications

High school diploma or equivalent required
Degree in culinary arts or related field preferred
Minimum 5 years experience as Sous Chef
previous management experience required
Highly proficient with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred
Manager Food Handling certificates required
Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems
Listen effectively
speak, read, and write fluently in English
Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail
Work well in fast-paced, high-pressure situations with little to no direct supervision
Effectively and professionally deal with staff and members/guests with patience, tact, and diplomacy
Direct performance of kitchen staff and follow up with corrections
Work with other members of the management team in implementing departmental goals and objectives
Work productively and successfully under time and budget limitations
Achieve positive guest relations and maximize guest satisfaction
Work a flexible schedule including weekends, holidays, and fluctuating days off
Schedule vacations during the off-season months

Job Duties

Supervise and coordinate activities concerning all back of house operations and personnel within the restaurant, Turn Grill and Pool kitchen
Work directly with and in the absence of the Executive Chef to maintain and improve culinary operations and guest services
Oversee and execute daily functions of the culinary department, ensuring that all prepared food items leave the kitchens on schedule and to set standards
Provide support and guidance of culinary team to create a positive, memorable guest experience
Support senior leadership by developing and assuming key management responsibilities
Supervise and coordinate all activities concerning the kitchen, food preparation and output, cost control, safety, sanitation and back of house personnel
Work in conjunction with the Executive Chef to monitor daily food production, ordering, quality and consistency

Job Location

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