Executive Sous Chef

Invited Clubs; Commack (NY); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs is seeking an Executive Sous Chef for The Hamlet Golf & Country Club in Commack, NY. In this role, you will lead the culinary team, oversee daily operations, manage menu development, and ensure compliance with food safety regulations.

Responsibilities include recruiting and training kitchen staff, budgeting for supplies, and maintaining sanitation standards. The ideal candidate will possess strong culinary skills, a health and sanitation card, and at least three years of experience as a Sous Chef. Competitive benefits are offered, including medical and retirement plans.

Qualifications

• Minimum of 3 years of experience as a Sous Chef.
• Health and sanitation card.

Responsibilities

• Oversee menu development and meal planning/production.
• Maintain cleanliness and sanitation of the kitchen.
• Procure food supplies and organize inventory.

Skills

Kitchen management

Food safety compliance

Team leadership

Cost control

Education

High school diploma or equivalent

Food service management certification (Serve Safe)

Job description

Executive Sous Chef – The Hamlet Golf & Country Club | Commack, NY

Job Summary

As the Executive Sous Chef, you will lead the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. Your role involves overseeing daily kitchen operations, menu development, procurement, cost control, and maintaining food safety compliance.

Day-to-Day Responsibilities

• Oversee menu development and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality.
• Maintain cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management.
• Procure food supplies and kitchen equipment, organize inventory, and participate in periodic inventory counts.
• Determine budgetary requirements for food supplies, equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
• Analyze food and labor production reports to control expenses and optimize operational efficiency.
• Lead recruitment, selection, and hiring processes for kitchen staff, building a high‑performing team.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs.
• Implement safety policies to uphold a secure workplace environment.
• Represent the club in member interactions, conducting daily table visits and gathering feedback to promote the club’s reputation.
• Provide professional service to members and guests, addressing requests to exceed expectations.
• Lead by example and act as an active team member.
• Direct and oversee the work of at least two or more full‑time employees, ensuring effective teamwork and operational cohesion.

Required Qualifications

• High school diploma or equivalent.
• Minimum of 3 years of experience as a Sous Chef.
• Health and sanitation card.
• Food service management certification (Serve Safe).

Preferred Qualifications

• College degree in Culinary Arts or a related field.
• Proficiency with all kitchen equipment and comprehensive understanding of cost and labor controls.
• Well‑versed in traditional and contemporary culinary techniques.

Benefits

• Medical, dental, and vision coverage.
• Life insurance.
• Short‑term and long‑term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members).

EEO Statement

Invited is an Equal Employment Opportunity Employer. The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.