Executive Sous Chef

Spring Brook Country Club; Morristown (NJ); On-site; USD 70,000 - 100,000; Full time

Job summary

Spring Brook Country Club in Morristown, NJ, seeks an Executive Sous Chef to support the Executive Chef in daily kitchen operations, uphold high standards of food quality, consistency, and presentation, and supervise kitchen staff for both à la carte dining and events.

You will participate in hiring, train and coach team members, and ensure compliance with safety and sanitation regulations while contributing to menu development and accurate food preparation.

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.
• Knowledge of food safety, sanitation, and kitchen operations.

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.
• 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.
• Contribute to menu development, including creating and testing new recipes and dishes.
• Maintain strict adherence to all food safety, sanitation, and health regulations.

Skills

Leadership experience

Food safety & sanitation

English communication

Time management

Culinary techniques

Education

Associate degree in Culinary Arts or related field

Job description

The Executive Sous Chef supports the Executive Chef and 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
• 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
• 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

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
• Morris 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

ACKNOWLEDGMENT

This is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to modify, add, or remove duties as necessary. Employees may be required to perform other job-related duties as assigned.

This document does not constitute a contract of employment, express or implied. Employment remains at-will.