Executive Sous Chef

Akron, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement plan

Paid Time Off

Job Description

Firestone Country Club, located in Akron, Ohio, is a prestigious golf and country club that prides itself on offering exceptional amenities and an unparalleled member experience. As part of Invited, the largest owner and operator of private clubs nationwide, Firestone Country Club benefits from the support and resources of a leading hospitality and service company. Invited operates over 130 country, city, and athletic clubs across the country, providing members with championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, racquet facilities, fitness centers, and a wide range of other luxury amenities. The company is dedicated to building relationships and enriching the lives of its members, guests, and more than 17,000 employees through exceptional service and a collaborative team environment. Invited fosters an inclusive culture that values diversity, respect, and opportunity for all team members, making it a sought-after workplace in the hospitality industry.

The Executive Sous Chef role at Firestone Country Club is a vital leadership position within the culinary team, directly supporting the Executive Chef. This role assumes full operational responsibility for the kitchen in the absence of the Executive Chef, ensuring seamless daily operations. The Executive Sous Chef is charged with overseeing meal planning, procurement of food supplies and kitchen equipment, food production, and maintaining rigorous health, sanitation, and safety standards. They play a key role in supervising and coordinating kitchen staff, promoting teamwork, and delivering exceptional food quality that meets the high expectations of Firestone Country Club's members and guests.

As a steward of both quality and cost management, the Executive Sous Chef implements cost control measures, maintains budgetary discipline, and ensures the profitability of the Food Preparation Department. They analyze food and labor reports to optimize operational efficiency and manage inventory accurately to support kitchen needs. This role also encompasses recruitment, hiring, and scheduling of kitchen personnel, always focusing on building and maintaining a skilled, motivated team.

In addition to operational duties, the Executive Sous Chef serves as an ambassador of Firestone Country Club during member interactions. Regular table visits and feedback sessions help reinforce the Club’s reputation and commitment to outstanding culinary service. This position is designed as a developmental role, providing valuable experience and problem-solving opportunities to prepare the individual for potential advancement to an Executive Chef position within Invited's prestigious network of clubs.

This full-time position offers a competitive salary commensurate with skills and experience, along with a comprehensive benefits package that includes medical, dental, vision, life insurance, disability coverage, 401(k) retirement savings, and generous paid time off. Joining Firestone Country Club means becoming part of a respected team dedicated to excellence, innovation, and the highest standards in private club hospitality and culinary arts.

Job Requirements

High school diploma or equivalent
A minimum of 3 years of experience as a Sous Chef
Health and sanitation card
Food service management certification
Serve Safe certification
Ability to work flexible hours including weekends and holidays
Strong leadership and communication skills
Knowledge of food safety and sanitation regulations

Job Qualifications

High school diploma or equivalent
A minimum of 3 years of experience as a Sous Chef
Health and sanitation card
Food service management certification, Serve Safe
A college degree in Culinary Arts or a related field preferred
Proficiency with all kitchen equipment
Strong understanding of cost and labor controls
Knowledge of both traditional and contemporary culinary techniques

Job Duties

Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality
Maintain cleanliness and sanitation of the kitchen, equipment, work areas, counters, tools, and waste management to uphold high hygiene and safety standards
Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts
Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines
Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency
Lead recruitment, selection, and hiring processes for kitchen staff, incorporating feedback from the Executive Chef to build a high-performing team
Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly
Evaluate and implement safety policies to uphold a safe workplace, addressing and resolving any safety issues to ensure a secure environment for all employees
Represent the club in member interactions, including daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry
Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and satisfaction
Lead by example and participate actively as a team member
Direct and oversee the work of at least two or more full-time employees to ensure effective teamwork and operational cohesion