Sous Chef at Millbrook Golf & Tennis Club

Millbrook, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jun, 26

Salary

65000.0

Posted On

11 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Execution, Menu Planning, Food Quality, Supervision, Training, Mentoring, Scheduling, Sanitation, Inventory Control, Cost Management, Event Execution, Leadership, Attention To Detail, Communication Skills, Work Ethic, Hospitality Excellence

Industry

Writing and Editing

Description

Description Position Summary Millbrook Golf & Tennis Club is seeking a skilled, motivated, and teamoriented Sous Chef to assist in leading our culinary operations. The Sous Chef works closely with the Executive Chef to ensure exceptional food quality, consistency, and presentation across all dining outlets, member events, and tournaments. This role requires strong leadership, attention to detail, and a passion for hospitality in a private club environment. Key Responsibilities 1. Culinary Execution • Assist in planning and executing seasonal menus for à la carte dining, banquets, tournaments, and special events • Ensure consistency, quality, and presentation standards are maintained at all times • Supervise and actively participate in food preparation and service • Expedite during service when needed Leadership & Team Development • Supervise, train, and mentor line cooks and kitchen staff • Foster a positive, professional kitchen culture • Assist with scheduling to ensure proper staffing levels • Maintain high standards of cleanliness, organization, and professionalism 2. Operations & Compliance • Ensure adherence to food safety and sanitation standards (ServSafe preferred) • Monitor product quality, storage, labeling, and rotation (FIFO) • Assist with inventory control, ordering, and cost management • Support waste reduction and food cost goals 3. Member & Event Focus • Help execute elevated dining experiences for members and guests • Support large-scale events, weddings, golf outings, and tennis tournaments • Adapt to seasonal volume fluctuations Requirements Qualifications • 3–5 years of progressive culinary experience; private club experience preferred • Previous supervisory or leadership experience required • Strong knowledge of classic and contemporary cuisine • Ability to work evenings, weekends, and holidays during peak season • Excellent organizational and communication skills • Culinary degree preferred but not required Key Competencies • Leadership & team development • Attention to detail • Strong work ethic • Ability to perform under pressure • Commitment to hospitality excellence

Responsibilities

The Sous Chef assists the Executive Chef in leading culinary operations by ensuring exceptional food quality, consistency, and presentation across all dining venues, including planning and executing seasonal menus for various service types. Key duties involve supervising and training kitchen staff, maintaining high standards of cleanliness, and adhering to food safety and sanitation regulations.