Sous Chef

Glen Oaks Club Inc•Old Westbury, NY

9d•$75,000 - $80,000

About The Position

Position Overview: The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club.

Requirements

Associate degree in Culinary Arts or related field, or equivalent experience
Minimum of 1 year of relevant culinary experience in a professional kitchen
Previous supervisory or leadership experience in a kitchen environment
Strong culinary skills with knowledge of cooking techniques, food preparation, and presentation
Knowledge of food safety, sanitation, and kitchen operations
Excellent organizational and time management skills
Strong interpersonal and communication skills in English
Ability to multitask and perform effectively in a fast-paced, high-volume environment
Ability to follow instructions and exercise sound judgment in a dynamic environment
Nassau County Food Handler Certification (or ability to obtain within a specified timeframe)

Nice To Haves

Experience in a private club, luxury hospitality, or fine dining environment
Experience with menu development and event execution
Familiarity with inventory management and cost control practices
Culinary certifications or advanced training
CPR and AED Certification

Responsibilities

Supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers
Ensure all food is prepared, portioned, and presented in accordance with established recipes and Club standards
Expedite service and assist with cooking during peak periods, banquets, and special events
Assume responsibility for kitchen operations in the absence of the Executive Chef and/or Executive Sous Chef
Train, coach, schedule, and evaluate kitchen team members to ensure high performance and consistency
Participate in hiring processes, including interviewing and making employment recommendations
Address employee performance, resolve issues, and promote a positive and professional team environment
Assist in planning, preparing, and executing menus for à la carte dining, banquets, and Club events
Contribute to menu development, including creating and testing new recipes and dishes
Maintain strict adherence to all food safety, sanitation, and health regulations
Monitor food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers
Assist with inventory management, including monthly counts and organization of food and kitchen supplies
Oversee deliveries to ensure products meet quality, quantity, and pricing standards
Ensure proper cleaning and maintenance of all kitchen areas, equipment, and storage facilities
Enforce Club policies, procedures, and employee standards in accordance with company guidelines
Attend food and beverage meetings and contribute to operational planning
Communicate effectively with members, management, and team members in a professional manner
Maintain a professional demeanor and appearance consistent with Club standards
Perform additional duties as assigned by culinary leadership