Bayonet & Black Horse Golf Course is excited to announce a compelling opportunity for a full-time Executive Sous Chef. Reporting directly to the Executive Chef, this role entails overseeing the day-to-day operations of the kitchen, including staffing, menu planning, ordering, food production, inventory, catering, and budgeting. The Executive Sous Chef will manage the line cooks and stewards, providing support for banquets and community events.

Key Responsibilities:

• Collaborate with the Executive Chef to supervise all food production operations, ensuring consistently high-quality food for the restaurant.
• Develop, maintain, and update menu specifications, recipes, and production forecasts.
• Manage product orders and monitor proper receiving, storage, and rotation of food products.
• Monitor inventory levels, and order supplies as needed.
• Assist in monthly inventory control counts.
• Implement and uphold control procedures within the department, including maintaining daily food production logs and documentation.
• Manage department members, including Line Cooks and Stewards.
• Ensure compliance with food safety and sanitation regulations.

• Compensation of $23 - $26 per hour.

• Culinary Degree preferred.
• 5+ years of experience as a Sous Chef or Lead Line Cook.
• SERV Safe certified.
• Strong leadership and communication skills.
• Reliable, flexible, and team oriented.
• Full availability, including weekends and evenings.