Sous Chef

Troon; Town of Victor (NY); On-site; USD 68,000 - 92,000; Full time

Benefits offered by this job

401(k) Retirement Plan

Health and Dental Care

Vision Benefit

Disability Insurance

Life Insurance

Employee Assistance Program

Flexible Spending Accounts and Health 

Legal Assistance

Paid Time-Off

Job summary

Cobblestone Creek Country Club in New York seeks a dedicated Sous Chef to lead a section of the kitchen, supervise food preparation, and ensure consistently high quality.

You will implement cost-control procedures, maintain a rigorous sanitation program, and assist in menu development and staff training under Troon management. The position offers a salary of $80,000 per year and a comprehensive benefits package.

Qualifications

• Associate's degree (AA) or 2–3 years of related experience.
• Food safety and sanitation training.
• Regular and reliable attendance.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen, ensuring high-quality output.
• Adheres to cost-control procedures and standardized recipes, while maintaining accurate records.

Skills

Food Safety & Sanitation

Regular attendance

Education

AA Degree

Job description

Cobblestone Creek Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.

Salary: $80,000 per year

Key Responsibilities of the Sous Chef:

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high-quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:

• Food Safety and Sanitation Training
• Regular and reliable attendance.

Benefits:

• 401(k) Retirement Plan
• Health and Dental Care
• Vision Benefit
• Disability Insurance
• Life Insurance
• Employee Assistance Program
• Flexible Spending Accounts and Health Savings Account (HSA)
• Legal Assistance
• Paid Time-Off