Executive Sous Chef: Path to Executive Chef at Private Club

DZA Associates, LLC; New York, Northern (NY, KY); Hybrid; USD 120,000 - 180,000; Full time

Benefits offered by this job

Performance bonus

401k plan

Health insurance

Dental insurance

ACF dues

Job summary

Century Country Club is seeking an Executive Sous Chef successor to shadow the current Executive Chef and prepare for a seamless transition to the top role. This private club values exceptional culinary leadership, flawless execution of high-volume dining, and strategic menu development.

The role emphasizes budget management, staff mentorship, and maintaining club standards in a multi-kitchen environment with banquet excellence and seasonal offerings.

Qualifications

• Minimum 3–5 years senior culinary management in a high-end private club, resort, or fine-dining establishment.
• Culinary Arts Degree or culinary institute certification required.
• Excellent communication, leadership, and team mentorship abilities.
• Strong menu development, banquet planning, and cost-control experience.

Responsibilities

• Oversee daily culinary operations across all dining venues and events.
• Lead high-volume service with emphasis on quality, consistency, and plating excellence.
• Develop seasonal menus reflecting club traditions and contemporary trends.
• Manage kitchen budgeting, cost controls, and inventory with strong vendor relations.
• Mentor and coach line cooks, prep cooks, and stewards; ensure staff development.
• Ensure hygiene, safety, and HACCP compliance across all kitchens.

Skills

Leadership

Culinary management

Menu development

Staff mentorship

Communication skills

Calm under pressure

Budgeting

Strategic planning

Education

Culinary Arts Degree or equivalent

Job description

Century Country Club is seeking an Executive Sous Chef successor to shadow the current Executive Chef and prepare for a seamless transition to the top role. This private club values exceptional culinary leadership, flawless execution of high-volume dining, and strategic menu development.

The role emphasizes budget management, staff mentorship, and maintaining club standards in a multi-kitchen environment with banquet excellence and seasonal offerings.