Senior Sous Chef

Glen Oaks Club Inc•Old Westbury, NY

130d•$85,000 - $90,000

About The Position

The Glen Oaks Club, a premier private club in Long Island, New York, is seeking a Senior Sous Chef. The role supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations and maintaining high standards of food quality, consistency, and presentation. The Senior Sous Chef supervises kitchen staff and coordinates food preparation for à la carte dining, banquets, and events, while maintaining a clean, safe, and efficient culinary environment consistent with private-club standards. The position also helps develop menus, monitor food and labor costs, manage inventory and deliveries, and ensure that both member dining and employee meals meet quality standards. The Senior Sous Chef represents the culinary team at dining-room action stations and may assume the Executive Sous Chef’s duties in coordination with other Sous Chefs.

Requirements

Two to four years of related culinary experience, or an equivalent combination of education and experience.
Strong culinary knowledge and hands-on cooking skills.
Proven ability to lead, train, and motivate a team.
Strong organizational, leadership, and time-management skills.
Ability to work in a fast-paced, high-pressure environment.
Effective verbal and written communication skills in English.
Food Managers Certification.

Nice To Haves

Associate or Bachelor’s degree in Culinary Arts from an accredited institution, such as an American Culinary Federation-accredited program.
Experience in a private club, resort, or high-volume hospitality environment.
Experience with menu development, costing, and inventory systems.
Familiarity with payroll systems, ordering systems, and kitchen management software.

Responsibilities

Supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers; lead, train, and motivate the team.
Ensure food is prepared, portioned, and presented according to established recipes and Club standards.
Oversee à la carte food operations and check the quality and quantity of items needed for daily service.
Support the quality and presentation of banquet meals and buffets.
Monitor food storage, rotation, and quality in kitchen and storage areas, including walk-in coolers and freezers.
Oversee deliveries to verify product quality, quantity, and pricing; assist with inventory counts and organization of food and kitchen supplies.
Meet deadlines for à la carte service, events, weekly features, and operational deliverables.
Ensure soups, sauces, and daily mise en place meet quality standards.
Represent the Culinary Team at dining-room action stations and engage professionally with members.
Assist with menu development, including seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering systems.
Attend staff meetings when practical; maintain professional relationships with employees; communicate weekly schedules and document supervised employees’ performance.
Work with the Executive Sous Chef on scheduling, employee reviews, counseling, grievances, and staff motivation.
Monitor food and labor costs to help keep operations within the department budget.
Oversee employee dining room food, including holding temperatures and quality, and help ensure attractive, quality staff meals are available.
Work with maintenance on kitchen upkeep and conduct monthly inspections for general upkeep and cleanliness.
Assume responsibility for the Executive Sous Chef’s duties in coordination with other Sous Chefs and understand operations across banquets, à la carte dining, and special events.
Stay current with culinary trends, techniques, and equipment.