Executive Sous Chef

Spring Brook Country Club•Morristown, NJ

4h•$85,000 - $95,000•Onsite

About The Position

The Executive Sous Chef assists the Executive Chef in overseeing all daily kitchen operations and ensuring the highest standards of food quality, consistency, presentation, sanitation, and team performance. This position plays a key leadership role in supervising kitchen staff, coordinating food preparation for à la carte dining, banquets, and club events, and maintaining a safe, organized, and efficient culinary operation that reflects the standards and service expectations of the Club.

Requirements

Associate degree in Culinary Arts or a related field, or equivalent combination of education and professional experience.
Minimum of three (3) years of progressive culinary experience in a professional kitchen environment.
Previous supervisory or leadership experience required.
Strong knowledge of culinary techniques, food preparation, menu execution, and food presentation.
Thorough understanding of food safety, sanitation, and kitchen operations.
Excellent organizational, time management, and multitasking abilities.
Strong written and verbal communication skills in English.
Ability to exercise sound judgment and perform effectively in a fast-paced, high-volume environment.
Morris County Food Handler Certification, or ability to obtain within a designated timeframe.

Nice To Haves

Experience in a private club, luxury hospitality, resort, or fine dining environment.
Experience with banquet operations and large-scale event execution.
Knowledge of inventory management, purchasing, and food cost controls.
Professional culinary certifications or advanced culinary training.
CPR and AED Certification.

Responsibilities

Supervise and coordinate the activities of line cooks, pantry staff, and dishwashing personnel.
Ensure all food is prepared, portioned, and presented according to established recipes, specifications, and Club standards.
Lead and expedite food service during peak periods, banquets, tournaments, and special events.
Assume responsibility for kitchen operations in the absence of the Executive Chef.
Assist with menu planning, preparation, and execution for à la carte dining, banquets, and Club events.
Contribute to menu development through recipe creation, testing, and implementation of new offerings.
Maintain consistency in food quality, presentation, and member experience across all outlets and events.
Train, coach, mentor, schedule, and evaluate kitchen team members to promote operational excellence and professional growth.
Participate in recruiting, interviewing, hiring, and onboarding culinary staff.
Address performance issues promptly and professionally while fostering a positive and collaborative work environment.
Promote teamwork, accountability, and adherence to Club policies and procedures.
Ensure strict compliance with all food safety, sanitation, and health department regulations.
Monitor food storage, labeling, rotation, and quality control throughout all kitchen and storage areas.
Maintain cleanliness and organization of all kitchen facilities, equipment, walk-in coolers, freezers, and storage areas.
Enforce safe food handling practices and proper use of kitchen equipment.
Assist with food and supply inventory management, including ordering, receiving, storage, and monthly inventory counts.
Inspect deliveries to ensure products meet quality, quantity, and pricing expectations.
Support efforts to control food costs, minimize waste, and maximize operational efficiencies.
Maintain proper stock levels to support daily operations and Club events.
Attend Food & Beverage and departmental meetings as required.
Communicate effectively with members, guests, management, and team members in a professional manner.
Maintain a professional appearance and demeanor consistent with Club standards.
Perform additional duties and special projects as assigned by culinary leadership.