Executive Sous Chef - Culinary Operations and Banquets

EXECUTIVE SOUS CHEF – CULINARY OPERATIONS & BANQUETSThe Piedmont Club is seeking an experienced and motivated Executive Sous Chef to serve as a key partner to the Executive Chef in leading and elevating all aspects of the Club's culinary program. This leadership position is ideal for a hands-on chef with strong banquet experience, exceptional organizational and administrative skills, and a passion for developing people and building high-performing teams.The Executive Sous Chef will play a critical role in overseeing banquet operations, supporting daily member dining, training and mentoring culinary staff, and helping implement the systems, standards, and culture established by the Executive Chef. This position offers a unique opportunity for a culinary leader to contribute meaningfully to the continued growth and evolution of a dynamic private club culinary program while gaining exposure to all facets of culinary leadership.The ideal candidate is an accomplished culinary professional who is confident in their abilities yet eager to continue learning and growing. They possess a genuine passion for food, hospitality, and continuous improvement, with a strong attention to detail and commitment to excellence in both execution and leadership. They are capable of operating independently while also embracing the opportunity to work closely with and learn from an accomplished Executive Chef.Key Responsibilities·        Assist the Executive Chef in overseeing all kitchen operations, including banquet production, member dining, special events, and daily culinary execution.·        Lead banquet planning and execution, ensuring consistency, quality, presentation, and timeliness for events of all sizes.·        Serve as a key member of the culinary leadership team, helping establish and maintain a positive, accountable, and team-oriented kitchen culture.·        Help establish consistency, accountability, and operational discipline throughout the culinary team.·        Train, mentor, coach, and develop cooks and junior culinary leaders while supporting professional growth and advancement opportunities.·        Assist in implementing culinary systems, standards, recipes, procedures, and best practices to improve consistency and operational efficiency.·        Create staff schedules and manage labor productivity and labor costs effectively.·        Place food and supply orders while maintaining appropriate inventory levels.·        Conduct regular inventories and assist in managing food costs, waste reduction, purchasing, and product rotation.·        Participate in menu development, banquet menu planning, seasonal offerings, and specialty culinary events.·        Ensure compliance with HACCP standards, sanitation regulations, and all food safety requirements.·        Collaborate closely with banquet, catering, and front-of-house leadership to ensure exceptional member and guest experiences.·        Assist with recruitment, onboarding, training, performance management, and retention of culinary team members.·        Provide leadership and operational oversight in the Executive Chef's absence.·        Maintain a clean, organized, safe, and efficient kitchen environment at all times.Qualifications·        Minimum 5 years of progressive culinary leadership experience, including experience as an Executive Sous Chef, Chef de Cuisine, or comparable senior culinary leadership role.·        Strong experience in international cuisine, high-volume banquet operations, and upscale dining environments.·        Proven ability to lead, motivate, and manage a diverse culinary team in a fast-paced environment.·        Demonstrated experience with menu development, food costing, purchasing, inventory management, and labor control.·        Experience creating employee schedules and managing labor productivity.·        HACCP certification and a strong understanding of food safety and sanitation standards.·        Excellent communication, leadership, organizational, and problem-solving skills.·        Ability to work flexible schedules, including evenings, weekends, and holidays.·        Private club, country club, luxury hotel, resort, or comparable hospitality experience preferred.·        Culinary degree or equivalent professional experience preferred.Skills & Competencies·        Passion for culinary excellence and continuous learning ·        Strong attention to detail and commitment to consistency ·        Ability to balance independent decision-making with collaborative leadership·        Culinary leadership and team development·        High-volume banquet and event execution·        Administrative and operational management·        Strategic thinking and continuous improvement·        Time management and multitasking·        Attention to detail and quality control·        Strong communication and collaboration skills·        Problem-solving and decision-making·        Culinary creativity and presentationCompensation & OpportunityCompetitive salary and benefits package commensurate with experience. Relocation assistance may be available for the right candidate. This position offers significant opportunity for professional growth and advancement within the culinary leadership structure while working alongside an accomplished Executive Chef in a growing and evolving private club environment.