Executive Sous Chef

About the role

The Madison Club in La Quinta, California is seeking an Executive Sous Chef to support the Culinary Director in delivering exceptional dining experiences. This second‑in‑command position oversees daily kitchen operations, ensures food quality, and upholds safety standards.

Key responsibilities

• Assist the Culinary Director in planning, organizing and directing all kitchen activities.
• Maintain consistent preparation, presentation and quality of all menu items.
• Supervise, mentor and develop kitchen staff, including Sous Chefs, line cooks and stewards.
• Ensure compliance with health department regulations and food safety standards.
• Manage food and labor costs, monitor inventory and conduct cost analysis.
• Collaborate with front‑of‑house teams to ensure seamless service and address guest concerns.
• Support banquet, catering and special event operations as needed.

Required profile

• Minimum 3‑5 years of progressive culinary leadership experience.
• Previous experience as a Sous Chef in a high‑volume restaurant, hotel, resort or country club.
• Strong knowledge of food preparation techniques and kitchen operations.
• Proven ability to lead, train and develop culinary teams.
• Commitment to food safety, sanitation and regulatory compliance.

Required skills

• Food preparation techniques
• Menu development and recipe creation
• Portion control and plating standards
• Food safety compliance
• Inventory management
• Cost analysis and budget control