Executive Sous Chef

LARCHMONT YACHT CLUB•Village of Larchmont, NY

37d•$100,000 - $125,000•Onsite

About The Position

Executive Sous Chef Larchmont Yacht Club Title: Executive Sous Chef Status: Salaried, full-time, on-site Location: Larchmont, NY Reports to: Executive Chef Salary range: $100K to $125K| PTO| Health| 401K About the Club Larchmont Yacht Club is a waterfront private club founded in 1880 with year-round member programming, clubhouse dining, and an active schedule of private events and special occasions. The club’s venues support everything from intimate gatherings to large celebrations, including spaces overlooking Larchmont Harbor. Position summary The Executive Sous Chef is the Executive Chef’s right hand and the day-to-day culinary driver who makes execution reliable. You set the pace in the kitchen, lead from the line when it matters, keep standards tight, and coach the team in real time.

Requirements

Proven kitchen leadership experience in a high-standard environment, ideally with both a la carte dining and event volume.
Demonstrated ability to lead by example with strong mise en place and consistent execution habits.
Solid operational understanding of purchasing, inventory, loss control, and sanitation systems.
Food safety certification (ServSafe or equivalent) or ability to obtain promptly.
Availability for evenings, weekends, and event-driven scheduling as required by the club calendar.

Nice To Haves

Private club experience, or a strong desire to move into the private club environment and build a long-term career path within it.
Interest in professional development and mentorship.

Responsibilities

Own daily execution: Translate dining reservations into clear prep plans. Keep stations aligned, production moving, and standards consistent through service.
Lead service with calm authority: Expedite, coach, correct, and reset quickly. Ensure plating, timing, and communication remain consistent even when plans change.
Be the kitchen’s culture carrier: Model punctuality, mise en place discipline, and professional conduct. Set a tone that is confident, humble, and team-first.
Menu support and evolution: Partner with the Executive Chef on specials, seasonal refreshes, and menus that balance club classics with modern tastes and dietary needs.
Training and development: Coach cooks at the station level, strengthen fundamentals, and build bench strength so the kitchen performs consistently across busy weeks and major events.
Quality and cost control: Support purchasing and inventory discipline, waste reduction, and portioning standards.
Step in as acting leader: When the Executive Chef is off-site or occupied with meetings, tastings, or other events, you take full operational command and ensure standards remain consistent.