Club Details
The Surf Club
1 Mallard St
Wrightsville Beach, NC 28480
Unique Club/Facility Details
The Surf Club was originally inspired by the residents of Wrightsville Beach to have a place to dine and entertain during the summer months when many of the inhabitants of the inland communities would come to escape the summer heat. It quickly became the hub of many of the social activities of the area and became a prominent location to hold upscale dining events during the bustling summer season.
Through its history the club has always had a very distinguished membership roster representing all factions of the business and social community. Today it continues to be a favorite place for both beachside dining and more upscale dining in the main club house. It has also become very popular for beachside wedding and reception along with other life celebration occasions.
Memberships are limited and the Club currently has a full complement of members. If you are interested in applying for membership you will have to first be proposed for membership by a current member. Once completing the approval process, you will be added to the wait list.
The club is for the Members and their guests only. Members also have the privilege of sponsoring nonmembers for limited use of the facility as approved by the Board of Governors.
Club is open
6
days per week,
12
months per year.
Age of Club: 85
Number of Members: 740
Average Age of Members: 55
Club Ownership: Member-Owned
Other Athletic Facilities
Dining Facilities
- 4 Informal Dining Room that seats 300
- 1 Outdoor Dining that seats 140
Job Details
Date Posted
2/3/2026
Job Title
Executive Sous Chef
Job Description
The Executive Sous Chef supports the Executive Chef in leading all culinary operations at the Surf Club, ensuring high standards of food quality, kitchen organization, sanitation, and member-focused service across all outlets and banquet operations. This role is responsible for assisting with menu execution and development, inventory and cost controls, staff supervision and development, interdepartmental collaboration, and maintaining a kitchen culture aligned with the Club’s values of hospitality and excellence. This job description is intended to convey essential information for understanding the scope of the Executive Sous Chef role. Duties and responsibilities may be modified or expanded as the Club's needs evolve.
Candidate Qualifications
Job Requirements (Knowledge, Skills & Abilities – KSAs)
Knowledge: Extensive knowledge of modern cooking techniques, food safety standards, culinary trends, menu execution and development, culinary cost control, and private club or high-end hospitality operations.
Skills: Leadership and staff development; organizational and time-management; verbal and written communication; menu execution and planning; operational and financial management; conflict resolution and member engagement.
Abilities: Multitask and adapt in a fast-paced kitchen environment.
Foster a collaborative, positive team culture.
Maintain composure and professionalism during high-pressure situations or member feedback.
Anticipate Club, member, and staff needs and implement solutions quickly.
Handle member, guest, and staff concerns according to Club policy.
Uphold the highest professional and service standards even during busy or stressful times.
Work Environment
Regularly required to stand, walk, and move throughout club facilities.
Must work evenings, weekends, holidays, and special event dates based on member or business needs.
Essential Duties and Responsibilities:
Kitchen Management: Assist in overseeing all kitchen operations, ensuring efficient workflow and high standards of food quality and safety.
Outlet Sanitization: Uphold the highest professional standards of sanitization and cleanliness, ensuring compliance with health and safety regulations.
Organization: Oversee professional organization of all food and beverage products. Responsible for proper storage, labeling, and rotation of products (FIFO) in all coolers and all dining venues
Menu Execution & Development: Assist in designing, executing, and maintaining menus that reflect culinary trends and meet member preferences while managing food costs.
Staff Supervision: Supervise, train, schedule, and support kitchen staff, fostering a positive work environment and ensuring productivity.
Quality Control: Maintain high standards for food quality, portion, texture, presentation, and taste.
Budget & Inventory Management: Assist in controlling kitchen budgets, manage inventory, and order supplies to minimize waste and maximize profitability.
Collaboration: Work closely with committees, FOH staff, and management to ensure a seamless dining experience for members and guests.
Member Interaction: Engage with members and their guests to receive feedback for improvement and address any concerns regarding food quality or service.
Job Requirements:
Culinary expertise: Extensive knowledge of cooking techniques, food safety standards, and culinary trends.
Leadership skills: Strong ability to lead and motivate a diverse kitchen team.
Creativity: Ability to execute visually appealing and innovative food that enhances the dining experience.
Time Management: Excellent organizational skills to manage multiple tasks and priorities in a fast-paced environment.
Communication Skills: Strong verbal and written communication skills to effectively interact with staff, members, guests, and vendors.
Security of assets: Ensure that club assets are secured to prevent theft, breakage or misuse.
Attitude:
Must have an excellent service attitude and go out of the way to accommodate members, guests and staff.
Must make decisions based on what is best for the Club.
Must be able to meet the changing needs of the Club and its members.
Must maintain a level of professionalism and communicate effectively.
Must be fair, considerate, and patient with fellow employees, and be willing to help.
Must be able to handle pressure and work calmly during busy times.
Must handle member, guest and staff concerns according to Club policies.
Education or Experience:
At least 5 years of progressive culinary experience and have held supervisory or sous chef roles in high-end or private club operations. Must possess excellent communication and interpersonal skills and be member service oriented.
Work Environment:
Typically works in a fast-paced kitchen setting, requiring long hours, including evenings, weekends, and holidays.
May involve physical demands such as standing for extended periods and lifting heavy items.
Educational Requirements
Degree in Culinary Arts
Date Position Available
2/3/26
Other Benefits
401(k)
Health insurance.
Dental & Vision insurance
Vacation and personal time.
Meals
Continuing education opportunities
Please send resumes to:
Patrick O'Keefe
General Manager
1 Mallard St
Wrightsville Beach, NC 28480
PHONE: +1 (910) 256-2496
Apply Online
Patrick@surfclubnc.com
