Executive Sous Chef

Ravenwood Golf Club•Victor, NY

1d•$28 - $30•Onsite

About The Position

Ravenwood Golf Club is one of the Rochester region’s premier championship courses. When opened in 2003, it was named America’s “5th Best New Public Upscale Course” by Golf Digest. Architect Robin Nelson is renowned for his lush Hawaiian layouts but added this New York gem to his many masterpieces in 2002. The course has a gently undulating terrain and holes that flow seamlessly from one to the next. Standout holes include the beautifully bunkered par-5 18th and the par 3’s on the back nine strategically guarded by water. Ravenwood has hosted the 2003 and 2009 New York State Golf Championships, as well as the 2004 U.S. Open Qualifier. Job Description: We are seeking an experienced, hands-on Executive Sous Chef to oversee daily kitchen operations for both our restaurant and banquet kitchens. This is a working chef position that leads and supports the culinary team while ensuring smooth execution, consistency, efficiency, and cost control. The Executive Sous Chef reports directly to ownership and works closely with the front-of-house and management teams to maintain high standards across all food service operations. This position does not include scheduling, budgeting, or financial reporting responsibilities, allowing the Executive Sous Chef to focus on culinary leadership and operational excellence.

Requirements

Previous experience as an Executive Sous Chef or Senior Sous Chef
Strong background in both restaurant and banquet/event kitchens
Proven leadership and team management skills
Strong organizational and time-management abilities
Solid understanding of food cost control and inventory management
Willingness to work on the line and lead by example
Knowledge of food safety and sanitation regulations
Must be able to lift and/or move up to 70 pounds.
Able to stand 60% of the time.
Occasional environmental exposures to cold, heat, and water

Responsibilities

Actively work as a chef in both restaurant and banquet kitchens
Lead, supervise, and support sous chefs, line cooks, and kitchen staff
Ensure consistent food quality, presentation, and portion control
Oversee daily kitchen operations and service execution
Maintain a clean, organized, and efficient kitchen environment
Coordinate and oversee banquet food preparation and execution
Ensure seamless communication between restaurant and banquet teams
Assist with menu execution and adjustments as needed for service and events
Manage food ordering, receiving, and storage
Monitor inventory levels and minimize waste
Work with vendors to ensure product quality and availability
Maintain food cost targets through proper ordering, portioning, and waste control
Monitor labor efficiency during service
Support managment in meeting overall operational and cost goals
Train, coach, and mentor kitchen staff
Enforce food safety, sanitation, and health department standards
Maintain consistency in recipes and kitchen procedures

Benefits

Comprehensive Medical, Dental & Vision Insurance
Paid Time Off including vacation, personal days, and holidays
401(k) Retirement Savings Plan with company match
Life & Disability Insurance options, including employer‑paid and voluntary coverage.
Flexible Spending (FSA) and Health Savings Accounts (HSA) for eligible plans
Educational Assistance
Employee Assistance Program (EAP)
Additional voluntary benefits such as ID protection, pet insurance, and supplemental health plans
Meal discounts or shift meals
Stable leadership structure with clear expectations and support