Sous Chef at Glen Oaks Club Inc

Old Westbury, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

80000.0

Posted On

09 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen management, Staff supervision, Menu development, Food safety, Sanitation, Inventory management, Cost control, Time management, Leadership, Communication, Food preparation, Expediting, Training and coaching, Problem solving

Industry

Golf Courses and Country Clubs

Description

Description 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. Key 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 Requirements Required Qualifications 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) Preferred Qualifications 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 Work Environment & Conditions Work is performed in a high-volume kitchen environment Frequently exposed to heat, cold, humidity, and kitchen equipment Moderate to loud noise levels during service periods Regularly required to stand, walk, and use hands for extended periods Frequently required to reach, bend, stoop, and lift items Must be able to lift up to 30 pounds frequently and up to 10 pounds regularly Requires close, distance, and peripheral vision, as well as the ability to taste and smell Compensation & Benefits $75,000 - $80,000 annually Group health coverage (medical, dental, & vision) 401(k) plan Company provided life insurance Generous paid holiday schedule and paid vacation & sick days

Responsibilities

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, including staff supervision, food quality control, and menu execution. They are responsible for maintaining high standards of sanitation, managing inventory, and ensuring efficient service during events and daily dining.