Executive Sous Chef

Founded in 1916, Shackamaxon Country Club is one of New Jersey's premier private clubs, offering exceptional golf, dining, social, and recreational experiences to its members and guests. The Club prides itself on delivering outstanding hospitality and culinary excellence while fostering a collaborative and team-oriented culture. Position Summary Shackamaxon Country Club is seeking an experienced and passionate Executive Sous Chef to assist in leading all culinary operations of the Club. This position serves as the second-in-command of the kitchen and partners closely with the Executive Chef to ensure exceptional food quality, operational efficiency, and an outstanding member dining experience. The Executive Sous Chef will oversee daily kitchen operations, supervise culinary team members, maintain food quality and safety standards, and help drive innovation across à la carte dining, banquets, member events, and special functions. Assist the Executive Chef in the leadership and daily management of all kitchen operations. Supervise and develop culinary team members through coaching, training, and performance management. Ensure all food is prepared and presented according to established quality standards and recipes. Lead kitchen operations in the Executive Chef's absence. Monitor food quality, consistency, portion control, and presentation standards. Assist with menu development, seasonal offerings, and special event menus. Manage food ordering, inventory control, and product rotation to minimize waste and control costs. Ensure compliance with all local, state, and federal health and sanitation regulations. Maintain a clean, organized, and safe work environment. Collaborate with front-of-house leadership to ensure seamless service and member satisfaction. Assist in scheduling and labor management to support operational needs and financial goals. Participate in special events, tournaments, holiday functions, and member dining experiences. Qualifications 3+ years of culinary leadership experience as a Sous Chef, Executive Sous Chef, or similar role. Experience in a private club, upscale restaurant, resort, hotel, or hospitality environment preferred. Strong knowledge of culinary techniques, food safety standards, and kitchen operations. Demonstrated leadership, communication, and team development skills. Ability to thrive in a fast-paced environment while maintaining high standards of quality. Experience with banquet and high-volume event execution preferred. ServSafe Certification or ability to obtain upon hire. Culinary degree preferred but not required with relevant experience. #J-18808-Ljbffr