Seasonal Sous Chef

Silo Ridge Field Club; Town of Amenia (NY); On-site; USD 45,000 - 60,000; Full time

Job summary

Silo Ridge Field Club is seeking a Seasonal Junior Sous Chef to join their culinary team. This full-time role involves supervising kitchen operations, collaborating on menu creation, and ensuring high-quality service. Candidates should have a culinary degree and at least five years of experience in a similar setting, with strong leadership and communication skills.

Qualifications

• Minimum five years of culinary experience in a large resort, hotel, or club setting.
• Strong knowledge of cookery techniques and food sourcing.
• Understanding of health and safety regulations.

Responsibilities

• Collaborate with Executive Chef on ingredient quality and menu development.
• Schedule kitchen staff and oversee food quality.
• Maintain food safety standards and compliance.

Skills

Leadership

Cookery techniques

Communication

Teamwork

Adaptability

Education

Culinary Degree or equivalent experience

Job description

Join the Discovery family as a Seasonal Sous Chef at Silo Ridge Field Club

Set outside Amenia, New York, Silo Ridge Field Club is seeking a Seasonal Junior Sous Chef to join our Food and Beverage Culinary Department. This full-time role runs from May 20, 2025, to October 30, 2025.

The Sous Chef supervises all food preparation and kitchen organization, working closely with the Executive Chef/Culinary Director to train staff, develop menus, and ensure high-quality service. You will play a key role in creating memorable experiences for our members and staff.

Key Responsibilities

• Collaborate with the Executive Chef to determine ingredient quality and quantity, minimizing waste.
• Assist in menu creation, development, and implementation across various dining locations and events.
• Recommend menu pricing adjustments and determine prices for unlisted items with guidance.
• Schedule kitchen staff efficiently, considering business volume and labor costs.
• Assign duties and oversee food quality, ensuring consistency and proper portioning.
• Stay informed about new products that could improve quality or reduce costs, and suggest improvements.
• Maintain food safety standards, including ServSafe and HACCP compliance.
• Ensure adherence to safety, health, security, and government regulations.
• Coordinate with Stewarding to keep kitchen areas clean and equipment maintained.
• Manage equipment maintenance and report damages or issues promptly.
• Perform other duties as assigned.

Qualifications

• Culinary Degree or equivalent experience.
• Minimum five years of culinary experience in a large resort, hotel, or club setting.
• Leadership experience in high-end restaurants, resorts, or private clubs preferred.
• Strong knowledge of cookery techniques, food products, and sourcing local ingredients.
• Understanding of occupational health and safety regulations.

Additional Requirements

• Flexible work hours, including evenings, weekends, and holidays.
• Professional demeanor with excellent communication skills.
• Ability to work well in a team and remain calm under pressure.
• Proficiency in English; additional languages are a plus.
• Physical ability to work outdoors in various weather conditions, stand, walk, and lift over 50 pounds.
• Adaptability and eagerness to work in a fast-paced environment.

Other Details

• Seniority Level: Mid-Senior level
• Employment Type: Full-time
• Job Function: Management and Manufacturing

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