Executive Sous Chef

1 week ago

Arlington, Virginia, United States Washington Golf and Country Club Full time $68,000 - $82,634 per year

Established in 1894, The Washington Golf & Country Club (WGCC) is one of the nation's most historic and prestigious private clubs, renowned for its timeless elegance, exceptional service, and commitment to culinary excellence. Our kitchens serve a diverse range of high- quality dining experiences- from casual clubhouse fare to refined member events and banquets- all crafted to the highest standards.

We are seeking an experienced and creative Executive Sous Chef to join our team. The role works closely with the Executive Chef to oversee all culinary operations, ensuring outstanding food quality, consistency, and presentation across all dining outlets. The Executive Sous Chef will assist in menu development, staff training, kitchen management, and maintaining WGCC's strong culture of excellence and professionalism.

Are you a hands-on leader with refined culinary skills, a passion for mentorship and growth, and a commitment to hospitality? Do you thrive in a collaborative environment where tradition meets inovation? If you answered yes, we would love for you to apply to be part of our great team , where every meal reflects over 130 years of service and stlye.

Responsibilities

  • Assist in hiring, training, and supervising the work of culinary staff
  • In conjunction with the Executive Chef, plan and execute menus for all food service locations
  • Schedule and coordinate the work of the culinary staff to ensure food preparation is economical and technically correct
  • Conduct regular physical food inventories, assess projected needs; order all food and supplies
  • Ensure high standards of sanitation throughout all kitchen areas at all times
  • Aide in establishing and enforcing controls to minimize food and supply waste and theft
  • Ensure preparation, execution and timing of all Banquets according to standards while coordinating with Banquet and Catering Managers to ensure the highest quality product prepared and delivered at the correct time and meet with members/clients to ensure satisfaction pre-and post-event if necessary
  • Take corrective action where necessary to ensure financial goal attainment
  • Cook or directly supervise the cooking of items that require skillful preparation Evaluate food products to ensure that quality standards are consistently attained
  • Directly supervise Sous Chefs and cooks in all kitchen areas
  • Ensure that all opening and closing preparation, production, hygiene and schedules are adhered to on a shift by-shift basis
  • Other duties as assigned

Skills

  • High school diploma or GED; Culinary degree or Accredited certification preferred
  • 5+ years of experience that is directly related to the duties and responsibilities specified
  • Possess or pursue Chef designated certification in the culinary arts, preferred
  • Obtain and maintain VA Food Service Sanitation Certification
  • Demonstrated ability to supervise and train employees, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
  • Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations
  • Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
  • Ability to interact with all departments and members professionally and courteously

Join us as we create exceptional dining experiences

Job Type: Full-time

Pay: $68, $82,634.73 per year

Benefits:

  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Health insurance
  • Paid time off
  • Retirement plan
  • Vision insurance

Work Location: In person

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