Sous Chef

Heritage Golf Group; Basking Ridge (NJ); On-site; USD 72,000 - 88,000; Full time

Job summary

Basking Ridge Country Club in Basking Ridge, NJ is seeking an experienced Sous Chef to help lead the culinary team alongside the Executive Chef. This full-time role focuses on daily kitchen operations, staff mentorship, and delivering exceptional dining experiences for members and guests.

The ideal candidate has 3+ years of culinary leadership, strong communication, and a passion for menu development and high standards of execution. Evening, weekend, and holiday availability is required.

Qualifications

• 3+ years of culinary leadership experience
• Strong leadership and communication skills
• Knowledge of food safety and inventory management
• Creative approach to menu execution
• Willingness to work evenings, weekends and holidays

Responsibilities

• Assist the Executive Chef with daily kitchen operations
• Supervise, coach, and develop kitchen staff
• Ensure consistent food quality, presentation, and portion control
• Assist with menu development, seasonal features, and recipe execution
• Maintain proper food safety and sanitation standards
• Monitor inventory, ordering, receiving, and product rotation
• Help manage labor scheduling and food cost controls
• Maintain a clean, organized, and efficient kitchen
• Step into the Executive Chef's role when needed

Skills

Culinary leadership

Team leadership

Menu development

Food safety

Communication

Education

Culinary degree

Job description

Basking Ridge Country Club | Basking Ridge, NJ

Full-Time | $80,000 annually

Basking Ridge Country Club is seeking an experienced and passionate Sous Chef to help lead our culinary team. Working alongside the Executive Chef, the Sous Chef plays a key leadership role in overseeing daily kitchen operations, mentoring staff, maintaining exceptional food quality, and delivering memorable dining experiences for our members and guests.

We're looking for someone who is hands-on, organized, creative, and thrives in a team-oriented environment. The ideal candidate is an experienced culinary leader who enjoys developing others while maintaining high standards of execution, consistency, and professionalism.

Responsibilities

• Assist the Executive Chef with the daily operation of all kitchen activities.
• Supervise, coach, and develop kitchen staff.
• Ensure consistent food quality, presentation, and portion control.
• Assist with menu development, seasonal features, and recipe execution.
• Maintain proper food safety and sanitation standards.
• Monitor inventory, ordering, receiving, and product rotation.
• Help manage labor scheduling and food cost controls.
• Maintain a clean, organized, and efficient kitchen.
• Step into the Executive Chef's role when needed.

Qualifications

• 3+ years of culinary leadership experience, preferably in a private club, hotel, or upscale restaurant.
• Strong leadership and communication skills.
• Knowledge of food safety, sanitation, and inventory management.
• Creative approach to menu execution and specials.
• Ability to work evenings, weekends, and holidays.
• Culinary degree preferred but not required with equivalent experience.