Executive Sous Chef

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Southern Land Company’s Westhaven Golf Club, one of the top family‑centric private clubs in the Nashville area, is currently seeking a highly motivated, accomplished Culinary Professional. Westhaven’s service vision of “Creating connections and lasting memories through genuine service at an escape that feels like home” challenges associates to use their passion for their craft to provide members and guests with an unforgettable experience.

Associates receive competitive pay, Southern Land’s best‑in‑class benefits, and career growth opportunities through Troon Privè, the club management company at the club ().

Westhaven Golf Club, an award‑winning, private golf club in Franklin, TN, is searching for a hands‑on Executive Sous Chef to lead and continue to grow its active culinary program. The next Executive Sous Chef will join a high‑performing, professional team and well‑established Executive Chef to serve a club that is considered one of the finest in middle TN. Successful candidates have experience in positively leading a‑la‑carte dining programs as well as banquet events simultaneously.

• Supervise and coordinate activities concerning all back‑of‑house operations and personnel within the restaurant, Turn Grill, pool kitchen, private events and catering.
• Partner with the Executive Chef with menu development, tastings and recipe standardization.
• High proficiency in working all stations in the kitchen including expediting.
• Work directly with and in the absence of the Executive Chef to maintain and improve culinary operations and guest services.
• Order, receive, and process invoices, inventories, specialty item procurement, supplier relationship management and processing.
• Oversee and execute daily functions of the culinary department, ensuring that all prepared food items leave the kitchens on schedule and to set standards.
• Provide support and guidance of culinary team to create a positive, memorable member & guest experience.
• Support senior leadership by developing and assuming key management responsibilities.
• Supervise and coordinate all activities concerning the kitchen, food preparation and output, cost control, safety, sanitation and back‑of‑house personnel.
• Work in conjunction with the Executive Chef to monitor daily food production, ordering, quality and consistency.
• Monitor financial goals with the Executive Chef & General Manager to meet or exceed the goals set including food and labor costs.
• Serve as a role model to demonstrate appropriate behaviors to staff.
• Help plan, coordinate, and implement special events.
• Coordinate scheduling of kitchen; ensure schedules post on time.
• Rotate products in walk‑in cooler correctly.
• Comply with all applicable health, alcoholic beverage, fire, and other laws/requirements.
• Control food and labor cost while maintaining high standards of quality and customer satisfaction.
• Maintain the highest possible levels of cleanliness.
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.
• Assist in all areas of the restaurant and club operations and with special projects as requested.

• High school diploma or equivalent required.
• Degree in culinary arts or related field preferred.
• Minimum 5 years’ experience as Sous Chef; previous management experience required.
• Highly proficient with a variety of cuisines such as seafood, Italian, Mediterranean, Asian, French preferred.
• Manager Food Handling certificates required.
• Proficient in Microsoft Office (Word and Excel), payroll management and point of sale systems.
• Listen effectively; speak, read, and write fluently in English and preferably Spanish.
• Prioritize, organize, and manage multiple tasks with speed, accuracy, and attention to detail.
• Work well in fast‑paced, high‑pressure situations with little to no direct supervision.
• Effectively and professionally deal with staff and members/guests with patience, tact, and diplomacy to diffuse anger and resolve problems.
• Direct performance of kitchen…