Executive Sou Chef
Executive Sou Chef
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Job Description
Executive Sous Chef Profile
Meridian Hills Country Club
Indianapolis IN
Established in 1923 Meridian Hills Country Club has provided a picturesque setting for making unforgettable family memories for generations. With its unique location in the city of Indianapolis to the luxury 18-hole golf course designed by the legendary Bill Diddle and the impeccable grounds have welcomed families to enjoy the tradition quality and legacy of Meridian Hills Country Club for over a century. The Club has held USGA and WGA qualifiers and championships. The Club is a Distinguished Club with Elite Status and was named 2025 Best Places to Work in Indiana.
Mission
To be the premier country club in Central Indiana providing members with the ability to form life-long friendships and create memories that are a meaningful and ever-lasting part of our collective legacy culture and traditions guided by a professional staff.
Vision
Provide an outstanding family club experience where warm hospitality and a broad selection of high quality year-round social and recreational activities create a home away from home for our members and their families. We celebrate our history and traditions while responding to the ever-changing desires of our members.
Core Values
1. Be Transparent
Our transparency creates an informed and engaged membership that creates trust in leadership.
2. Quality Experience
We will deliver quality member experiences with generational viability.
3. Rewarding and Engaged Staff
We provide our staff with a rewarding and engaging environment.
4. High Service Levels
We strive for service levels that continuously delight our members.
5. A Place to Belong
We support each Members desire to find a place to belong.
6. Unique Location
Our unique location and positive relationship with our local neighborhood.
Club Details
501c(7) Member-Owned Private Country Club
710 Total Memberships
Waitlist for Golf
18-hole championship golf course
6 Har Tru Tennis Courts 6 Pickleball courts 4 platform tennis courts (opened Fall 2024)
Large pool complete with lap lanes recreational pool areas zero depth entry kiddie pool area
Fitness Facility
Kids Club
Driving Range and other golf practice facilities
5 Member Dining Spaces
Outdoor Dining Terrace options
Halfway House
Pool Snack Bar
1 Main Kitchen
1 Pastry Kitchen
Certified Executive Pastry Chef and 2 additional pastry staff
3 Private Dining Spaces (Seating for up to 260)
Key Metrics
$11.5 Million in Total Revenue
$3 Million in Total F&B Revenue
A la Carte Dining and Club Events make up 70% of the Revenue Private Dining makes of the other 30%
Food Cost of Goods Sold budget 47.5%
Beverage Cost of Goods Sold budget 32%
Dining is open for Lunch and Dinner 6 days per week March-December. January and February the Club is open 5 days per week for Lunch and Dinner
Halfway House operates on seasonal weather (April-September)
Pool Snack Bar operates Memorial Day-Labor Day
Organizational Structure
The Club operates under the GM/COO structure. The Executive Sous Chef reports to the Executive Chef. This leadership team executes the clubs culinary operation. The kitchen staff totals approximately 25 team members including the Executive chef Executive Sous Chef AM Sous Chef Executive pastry chef Banquet chef outlet cooks line cooks and dishwashers all who report to the Executive Chef.
Salary and Benefits
Salary is commensurate with experience and position
Health Benefits Dental Vision Short-Term Disability and Life Insurance
401k
PTO
Professional Association Dues
Education and Travel Expense
How to Apply
Send a cover letter and resume to
Title: Executive Sous Chef
Department: Food & Beverage
Reports to: Executive Chef
General Summary:
Serve as second-in-command of the kitchen. Assist the Executive Chef in supervising food production for all food outlets banquet events and other functions at the club. Supervise food production personnel assist with food production tasks as needed and assure that quality and cost standards are consistently attained.
Primary Essential Duties and Responsibilities:
Prepares or directly supervises kitchen staff responsible for the daily preparation of soups sauces and specials to ensure that methods of cooking garnishing and portion-sizing are as prescribed by clubs standard recipes.
Assists the Executive Chef with monthly inventories pricing cost controls requisitioning and issuing for food production.
Conducts daily raw cost tracking counts to ensure that all items are accounted for.
Codes all invoices to the proper account and sends signed copies to Accounting for payment.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees sanitation and safety menu planning and related production activities.
Consistently maintains standards of quality cost presentation and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance repair and upkeep of the kitchen and its equipment.
Prepares reports arranges employee schedules and cost menus and performs other administrative duties as assigned by the Executive Chef.
Works in any station as assigned by the Executive Chef.
Helps plan energy conservation procedures in the kitchen.
Assists Executive Chef with the administration of kitchen personnel benefits (vacation holidays etc.).
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen including equipment and food and supply inventories.
Assists in food procurement delivery storage and issuing of food items.
Expedites food orders during peak service hours.
Supervises trains and evaluates kitchen personnel.
Coordinates buffet presentations.
Inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest complaints to the chef and assists in resolving complaints.
Monitors kitchen employees timecards to ensure compliance with posted schedules.
Submits ideas for future goals operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Attends staff meetings.
Performs other appropriate tasks assigned by the Executive Chef.
Qualifications
Must be familiar with and have worked with all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
2 years of sous chef experience is required and is preferred if that experience is within a private club.
Education and Certifications
Candidates with a culinary degree are preferred but not required
Candidates with Certifications through the ACF are preferred.
Serve Safe or Other Food Safety Sanitation Required.
Working Conditions and Physical Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position:
Required to stand for long periods and walk climb stairs balance stoop kneel crouch bend stretch and twist or reach.
Push pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in a hot humid and noisy environment.
The statements above are intended to describe the general nature and level of work being performed by people assigned to this job. They do not constitute an employment agreement between the employer and employee; other duties may be assigned as the needs of the employer and requirements of the job change for the companys overall benefit.
Qualifications
Must be familiar with and have worked with all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
2 years of sous chef experience is required and is preferred if that experience is within a private club.
Education and Certifications
Candidates with a culinary degree are preferred but not required
Candidates with Certifications through the ACF are preferred.
Serve Safe or Other Food Safety Sanitation Required.
Employment Type
Full-Time
