Executive Sous Chef

Full-Time

The Philadelphia Cricket Club

An exceptional career opportunity awaits at The Philadelphia Cricket Club, one of the premier private clubs in the United States. We are seeking a highly talented Executive Sous Chef to join our dynamic culinary team and contribute to our tradition of excellence and innovation.

About the Club

The Philadelphia Cricket Club blends tradition with contemporary relevance. In 2023, we completed a full renovation of our kitchens and dining spaces, including the introduction of "The Heights," a Contemporary American restaurant focusing on the best products the Mid-Atlantic region has to offer. We also operate a café that serves our Squash, Padel, Fitness, and Pool communities. Additionally, At The Philadelphia Cricket Club (PCC), we believe that happy employees make happy [members]. We invest in our people and take an individualized, whole-person approach to developing talent and taking care of our staff. In the culinary department we view each staff member as a mystery box. We know they fit the bill of what we need to “make dinner", or perform the role for which they’re hired. Our approach of Mystery Box Leadership is meant to grow them forward into their own unique potential.  

What We’re Looking For

This is an exceptional opportunity for an experienced culinary professional with a proven record of leadership and culinary excellence in private clubs, luxury hotels/resorts, restaurant groups, or luxury senior living. We’re looking for someone who is not just a chef, but a leader,

a mentor, and a teammate.

The Executive Sous Chef will:

• Lead day-to-day culinary operations across multiple outlets, maintaining high standards of quality and consistency.
• Provide direct supervision of the Chef de Cuisine and Banquet/Outlet Chef.
• Foster a positive and collaborative kitchen environment, serving as a mentor to the culinary team.
• Ensure adherence to the club's service standards and best practices.
• Motivate and develop staff, recommending promotions and salary increases where appropriate.
• Build mutual trust, respect, and cooperation among department leaders.
• Exhibit sound financial decision-making and maintain cost controls.
• Lead with integrity—walk the talk and set the standard for honesty and transparency.

The Executive Sous Chef will:

• Lead day-to-day culinary operations across multiple outlets, maintaining high standards of quality and consistency.
• Provide direct supervision of the Chef de Cuisine and Banquet/Outlet Chef.
• Foster a positive and collaborative kitchen environment, serving as a mentor to the culinary team.
• Ensure adherence to the club's service standards and best practices.
• Motivate and develop staff, recommending promotions and salary increases where appropriate.
• Build mutual trust, respect, and cooperation among department leaders.
• Exhibit sound financial decision-making and maintain cost controls.
• Lead with integrity—walk the talk and set the standard for honesty and transparency.

Key Responsibilities

Daily Operations:

• Manage the St. Martins Culinary Staff, including hiring, training, and discipline.
• Ensure food and labor costs are in line with the annual budget set by the Executive Chef.
• Develop and maintain standards for food consistency and quality across all kitchens.
• Create new menu concepts and oversee their execution through staff training.
• Attend and contribute to food and beverage meetings.
• Inspect kitchens throughout the day, assisting where needed to meet production demands.
• Maintain a physical presence during high-volume service periods.
• Assume full responsibility for the kitchen in the absence of the Executive Chef.
• Undertake special projects as directed by the Executive Chef.

Sanitation and Safety:

• Uphold the highest standards of sanitation, cleanliness, and safety in all kitchen areas.
• Train staff in safety, sanitation, and accident prevention.
• Enforce and adhere to proper sanitation practices, including those for personal hygiene.

Requirements:

• Culinary Degree or ACF Certification preferred.
• Minimum of 3 years of experience as a Sous Chef.
• Proven experience in private clubs, luxury hotels, resorts, restaurant groups, or luxury senior living.
• Ability to manage multiple venues and oversee simultaneous events.
• Self-motivated with a passion for hospitality and culinary excellence.
• Ability to foster a cohesive working relationship with all departments.

Compensation: 110K Yearly Salary, $5000 Education Allowance, $1,000 Uniform Allowance

Club has excellent Medical and Dental Programs, 401K w/Match, 2 Weeks Paid Vacation  

This role offers the chance to be a pivotal leader in the growth of the club's food and beverage program. You’ll be working alongside a talented, passionate team while helping to shape the future of one of America’s premier private clubs.

If you are an ambitious, creative, and leadership-driven culinary professional looking for your next challenge, we invite you to apply and be part of our journey!