Sous Chef (Fast Paced/Casual Dining)
About The Position
Fiddler’s Elbow is an exclusive club in Bedminster, New Jersey, offering golf, sports and leisure facilities, casual and fine dining, and banquet facilities. The club seeks a Grill Room Sous Chef to bring a passion for hospitality to its members, guests, and staff. The Sous Chef monitors and ensures that systems and standard operating procedures are met in the areas under their responsibility, supervises kitchen personnel, and represents the club’s culture through leadership, demeanor, and work ethic. The role supports daily kitchen operations, staff training, food quality and presentation, kitchen organization, food and payroll cost control, and safe food handling. The position is full-time and non-seasonal.
Requirements
- At least 3–5 years of supervisory experience.
- Must be a U.S. citizen or possess a valid work permit.
- Ability to lift upwards of 50 pounds and frequently lift 20 pounds.
- Ability to use both hands, stoop, bend, and lift, and remain on one’s feet for extended periods.
- Ability to work weekends, holidays, days, and nights.
- Skills in coordination, monitoring, active listening, communication, leadership, time management, and multitasking.
- Work styles include attention to detail, dependability, stress tolerance, cooperation, and persistence.
Nice To Haves
- Culinary Arts degree preferred.
- Previous experience in a country club or resort atmosphere preferred.
Responsibilities
- Supervise and direct staff in the daily preparation of soups, sauces, specials, and other items, ensuring standards are met.
- Use a hands-on approach to train and develop kitchen staff.
- Maintain food quality, cost, presentation, and flavor standards.
- Work at any kitchen station as needed and expedite during peak service hours.
- Recommend maintenance, repairs, and upkeep for the kitchen and its equipment.
- Communicate daily with the Outlet Manager regarding guest feedback.
- Maintain organization and cleanliness in kitchen and storage areas, including work areas, utensils, and equipment.
- Create weekly specials.
- Train staff on new menu items and procedural changes, and monitor and hold staff accountable for implementing them.
- Supervise, train, and evaluate kitchen personnel.
- Monitor kitchen employees’ time cards for compliance with posted schedules.
- Consult with dining service personnel during daily line-ups.
- Assist with controlling food and payroll costs to achieve profitability.
- Ensure appropriate staffing for productivity and quality standards.
- Follow safety and sanitation policies when handling food and beverage.
- Report member and guest complaints to the Chef and assist in resolving them.
- Stay current on regional and national food trends and seasonality.
- Follow and enforce company policies and procedures.
- Perform other duties as assigned by the Executive Chef.
Benefits
- Competitive pay
- Two days off per week
- Career advancement opportunities through Club Development and Continuing Education
- Golf, Paddle/Tennis, and Fitness privileges
- Paid sick leave
- PLUM Benefits
- Annual summer and holiday staff events
- 401(k) plan, with eligibility after one year of employment
- Comprehensive healthcare, dental, and vision package for full-time staff
- Flexible Spending and Dependent Care Accounts for full-time staff
- Paid time off (vacation and holiday) for full-time staff
- Life insurance for full-time staff
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
