Executive Sous Chef

Venice Golf and Country Club (VGCC) is the premier, private, member-owned residential country club located in beautiful Venice, Florida. Since our founding in 1991, VGCC has been dedicated to delivering exceptional golf, dining, wellness, and social experiences within a warm, welcoming community. Set on 460 acres of scenic landscape featuring lakes and protected nature preserves, the Club is centered around an 18-hole, par-72 championship golf course designed by Ted McAnlis. Beyond golf, members enjoy an active lifestyle supported by racquet sports, wellness and fitness facilities, spa services, aquatics, bocce, and a vibrant calendar of social events that bring the community together year-round. Position Overview The Executive Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations. This role involves supervising kitchen staff, ensuring food quality and consistency, managing inventory and supplies, and contributing to menu development. The Executive Sous Chef plays a crucial role in maintaining high culinary standards and creating exceptional dining experiences. Essential Duties & Responsibilities Kitchen Management: Assist the Executive Chef in overseeing daily kitchen Supervise and coordinate activities of cooks and other kitchen Ensure that all kitchen staff adhere to food safety and hygiene Monitor and maintain kitchen equipment and Food Preparation and Quality Control: Oversee food preparation to ensure consistency, quality, and presentation Assist in the creation and testing of new recipes and menu Ensure that all dishes are prepared to the highest standards and meet customer expectations. Staff Supervision and Training: Train, mentor, and develop kitchen staff, including cooks and other kitchen Conduct regular performance evaluations and provide Schedule and manage kitchen staff shifts to ensure adequate Inventory and Cost Management: Assist in managing inventory levels and ordering supplies as Monitor food and labor costs to ensure they align with budgetary Implement cost-saving measures without compromising on Health and Safety Compliance: Ensure compliance with health and safety regulations in the Conduct regular inspections and maintain cleanliness and organization in the Address any safety concerns promptly and Collaboration and Communication: Collaborate with the Executive Chef and other team members to develop and execute culinary initiatives. Communicate effectively with front-of-house staff to ensure seamless Participate in menu planning and special event Qualifications: Three years' experience as a Sous Chef or similar Culinary degree or relevant Strong knowledge of culinary techniques and Excellent leadership, team building and management Ability to work in a fast-paced environment and handle Exceptional organizational and multitasking Strong attention to detail and commitment to Incredible eye for culinary Compensation: Commensurate with experience. Benefits: VGCC offers a highly competitive benefits package including a 401K with a generous employer match, health, dental, vision and life insurance plans, generous personal paid time off, complimentary employee meals, professional memberships, continuing education, personal discounts, limited club privileges, internal advancement/ growth opportunities and a great work environment. Interested parties please email your resume to: Nancy Weaver at .... All inquiries are confidential.