Creative Sous Chef — Menu Innovation & Kitchen Leadership

Cobblestone Creek Country Club; Lawrence Township (NJ); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

401(k)

Dental insurance

Health insurance

Vision insurance

Job summary

The Sous Chef at Cobblestone Creek Country Club serves as the second in command in the kitchen, supporting the Executive Chef in supervising food production for all outlets, banquets, and special events. You will help ensure daily consistency and elevate the dining program with fresh creativity.

The role requires leadership, strong culinary skills, familiarity with equipment, and a passion for quality. You will mentor staff, assist with menu development, cost control, and maintain high standards

Qualifications

• Post-secondary culinary arts degree required.
• Minimum three years of progressive kitchen experience.
• Ability to contribute to menu development and elevate a dining program.
• Strong leadership to motivate, train, and supervise staff.

Responsibilities

• Supervise daily preparation of soups, sauces, and specials per recipes while developing new dishes.
• Assist with inventories, pricing, cost controls, requisitioning and issuing for food production.
• Manage food production and ensure quality, cost and presentation.
• Train and supervise kitchen staff; ensure sanitation and safety.
• Expedite orders during peak service hours and ensure guest satisfaction.

Skills

Kitchen leadership

Safety awareness

Food handling knowledge

Creativity & menu development

Education

Culinary arts degree

Tools

Inventory management

Job description

The Sous Chef at Cobblestone Creek Country Club serves as the second in command in the kitchen, supporting the Executive Chef in supervising food production for all outlets, banquets, and special events. You will help ensure daily consistency and elevate the dining program with fresh creativity.

The role requires leadership, strong culinary skills, familiarity with equipment, and a passion for quality. You will mentor staff, assist with menu development, cost control, and maintain high standards