JR SOUS CHEF

Coveleigh Club; City of Rye (NY); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is looking for a passionate Junior Sous Chef to join their culinary team. In this exciting role, you will support the Executive Chef and Sous Chef in daily kitchen operations, ensuring that every dish meets the club's exceptional standards. With a focus on teamwork, you will supervise line cooks, assist in menu planning, and maintain a clean and organized kitchen environment. This position offers a dynamic opportunity to grow your culinary skills in a high-volume, fine dining setting, where your contributions will directly impact the guest experience. If you thrive in fast-paced environments and have a love for culinary excellence, this role is perfect for you.

Qualifications

• 2+ years of experience in a culinary role, preferably in fine dining.
• Strong knowledge of cooking methods and safety procedures.

Responsibilities

• Assist in overseeing kitchen operations and staff supervision.
• Ensure dishes meet high standards for quality and presentation.
• Train and mentor kitchen staff while managing inventory.

Skills

Leadership Skills

Attention to Detail

Culinary Skills

Organizational Skills

Time Management

Education

Culinary Degree

Food Safety Certification

Tools

Kitchen Equipment

Job description

Coveleigh Club is seeking an experienced and motivated Junior Sous Chef to support the Executive Chef and Sous Chef in overseeing kitchen operations. The Junior Sous Chef will assist with menu execution, food preparation, and staff supervision, ensuring that all dishes meet the club’s high standards for quality and presentation. This role requires strong leadership skills, attention to detail, and a passion for delivering exceptional culinary experiences.

Qualifications

Key Responsibilities:

• Assist the Executive Chef and Sous Chef in overseeing daily kitchen operations.

• Supervise and coordinate activities of line cooks and prep staff to ensure efficient workflow.

• Ensure that all dishes are prepared, plated, and presented according to club standards.

• Monitor food quality, taste, and consistency across all kitchen stations.

• Maintain a clean and organized kitchen while ensuring compliance with sanitation and safety guidelines.

• Assist with menu planning, recipe development, and special event execution.

• Manage inventory, monitor food costs, and ensure minimal waste.

• Train and mentor kitchen staff, promoting teamwork and professional growth.

• Step in to lead the kitchen during the absence of the Sous Chef or Executive Chef.

• Assist in coordinating banquet and catering operations as needed.

Qualifications:

• 2+ years of experience as a line cook or in a similar culinary role.

• Strong knowledge of various cooking methods, kitchen equipment, and safety procedures.

• Experience in high-volume, fine dining, or private club environments preferred.

• Ability to lead and inspire a team in a fast-paced environment.

• Strong organizational and time management skills.

• Culinary degree or relevant certification is a plus.

• ServSafe or other food safety certification preferred.

• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements:

• Ability to stand for extended periods.

• Ability to lift up to 50 lbs.

• Ability to work in high-heat and high-paced environments.