Executive Sous Chef at Coral Ridge Country Club Fort Lauderdale, FL

Company Description Coral Ridge Country Club is a private country club located in Fort Lauderdale, Florida, just minutes from the beach. Established in 1954, it features a renowned 18-hole Robert Trent Jones Sr. golf course, recently renovated by Rees Jones, and a 9-hole par 3 course introduced in 2015. Members enjoy access to world-class amenities, including 11 clay tennis courts, an Olympic-size swimming pool, and exceptional dining options in a welcoming Clubhouse setting. The Club is celebrated for hosting a variety of events, such as weddings, social gatherings, and holiday parties, all delivered with unmatched hospitality and outstanding service that create memorable experiences. Coral Ridge Country Club is committed to exceeding expectations for its members and guests. Role Description This is a full-time, on-site role located in Fort Lauderdale, FL, for an Executive Sous Chef. The Executive Sous Chef will assist in daily culinary operations, including food preparation, menu planning, inventory management, and quality control, while ensuring compliance with food safety and sanitation standards. They will assist in supervising kitchen staff, including training, scheduling, and mentoring to foster professional growth within the team. The role focuses on maintaining high culinary standards and creating exceptional dining experiences for members and guests. Qualifications Proficiency in menu planning, food preparation, and culinary techniques Knowledge of food safety regulations, sanitation standards, and inventory management Strong leadership and team management skills, with experience in staff training and scheduling Minimum 3-5 years experience as high volume kitchen supervisor required; Ability to maintain high culinary standards and execute events with precision ACF (American Culinary Federation) certification for appropriate level required. Prior experience in a Private Club, Resort, Hospitality Industry preferred Closed on Mondays during the Off Season (May – October) Commitment to delivering exceptional dining experiences