The posting
Executive Sous Chef | Useless Bay Golf and Country Club The Executive Sous Chef provides culinary leadership in partnership with the Executive Chef. These two roles partner to delivering exceptional dining experiences across all food and beverage operations at Useless Bay Golf & Country Club. This position oversees day-to-day kitchen operations, leads and develops the culinary team, and ensures consistent execution of high-quality cuisine for à la carte dining, member events, tournaments, and private functions. The Executive Sous Chef is a hands-on leader who thrives in a fast-paced environment, maintaining the highest standards of food quality, presentation, sanitation, and operational efficiency. Working closely with the Executive Chef, this role assists with menu development, recipe standardization, inventory management, purchasing, cost control, scheduling, and team training while fostering a culture of accountability, collaboration, and continuous improvement. Success in this position requires a passion for hospitality, a commitment to member satisfaction, and the ability to inspire and mentor a diverse culinary team. The ideal candidate brings artistry, creativity, and innovative flair that will be applied to core / seasonal menu development, weekly, and daily specials. They will be organized, adaptable, and service-driven, with the leadership skills to ensure effective kitchen operations while contributing to the club's vision of providing an exceptional private club experience. As a member of the Food & Beverage leadership team, the Executive Sous Chef plays an integral role in enhancing the overall member experience, supporting special events, embracing seasonal and local ingredients, and continually elevating the culinary program to reflect the quality and character of Useless Bay Golf & Country Club. Let’s start off with the most important part-what’s in it for you: The Perks *Eligibility of perks is dependent upon job status
Hourly Pay Range: $36 to $41 DOE Cellphone Allowance Incentive Eligible Complimentary Access to Club Amenities (Free Golf!) Complimentary Shift Meal if working (5) or more hours Get Paid Daily (Make any day payday) Paid Time off & Holiday Pay (Because Balance Matters) Benefits - Medical, Dental, Vision, Disability, 401K HSA/FSA Plans -with employer contribution Values Based Culture (#OMGLIFE) Culture Add (Creating Space for Fresh Perspectives) Referral Bonus (Get Paid to Recruit) Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) Employee Assistance Program “Columbia Cares” Volunteer Opportunities Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) Task Force Work Opportunities (Grow your career in idyllic locations across the globe) Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
Our Commitment to you: “People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What Does Success Look Like:Your Impact
Oversee day-to-day operation of the kitchen with complete responsibility for the property’s culinary operation. Develop, implement, and ensure team adoption of procedures to ensure that all work practices meet or exceed the established standards. Prepare and manage creation of menus and specials that reflect your vision, impress members and feature local and seasonally available products. Communicate regularly with other leadership team members to establish and uphold operating standards and goals. Collaborate with Event Planning and Event Execution partners to build and price menus, plan and execute events. Build relationships with vendors with a focus on local and regional suppliers. Maintain standards for food quality, presentation, handling, sanitation and safety. Commit to timely and courteous follow-through on all client, member, and team member requests. Demonstrate positive leadership characteristics that empower and inspire employees to meet and exceed standards. Monitor food costs via robust inventory control, menu planning and portioning. Cost out all menu items and event menus; conducts monthly sales mix analysis. Monitor and control labor costs through forecast-driven scheduling and collaborative planning with other F&B managers. Efficiently execute administrative responsibilities. Build and publish weekly schedules with prioritizing control of hourly labor costs and building in active participation in kitchen service. Prepare for, attend, and actively participate in all mandatory meetings. Conduct or delegate daily walkthrough of all walk-in refrigerators, dry storage. areas and food lines to ensure rotation, usage, cleanliness and proper sanitation. Maintain daily preparation requirements at necessary par levels. Ensure attractive, consistent presentations of food items, both buffet and plated. Supervises prep and line cooks to monitor quality, presentation and consistency of food items prepared. Responds to member requests in a timely manner and with a spirit of service. Oversee set up, re-stocking, maintenance, and cleanliness of food prep areas. Reads, interprets, and holds team accountable for following recipes. Oversee accurate, timely, and responsible ordering and receiving of product. Ensures team adheres to maintenance of grooming standards. Responsible for all opening and closing kitchen procedures.
What You Bring
A culinary arts degree and/or equivalent training with 5+ years in industry and 2+ years of experience in culinary management role in a similar environment. Must possess excellent business communication skills (both written and verbal) to engage, collaborate with colleagues and lead team members. Commitment to manage according to employment and industry-relevant laws.. Capacity to successfully perform the duties described, manage conflict and negotiate deals with vendors Comfortable performing multiple tasks, working in stressful situations, and flexing to accommodate shifting priorities. Must be familiar with Microsoft Word, Excel, Outlook, scheduling, inventory, accounting and other computer programs. Must demonstrate excellent people skills and exhibit a professional, friendly, and enthusiastic demeanor. Be detail-oriented, reliable and punctual, and have exceptional organizational skills. Necessary state Food Handler’s license(s).
Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.
