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About the Role

The Glen Oaks Club, a premier club in Long Island, NY, is seeking a Senior Sous Chef to support the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations. This role ensures the highest standards of food quality, consistency, and presentation, supervises kitchen staff, coordinates food preparation for dining and events, and maintains a clean, safe, and efficient culinary environment.

Responsibilities

• Supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers.
• Ensure all food is prepared, portioned, and presented in accordance with established recipes and Club standards.
• Oversee all à la carte food operations, checking daily for quality and quantity.
• Lend creativity and ensure high standards for banquet meals and buffets.
• Monitor food storage, rotation, and quality in all kitchen and storage areas.
• Oversee deliveries to ensure products meet quality, quantity, and pricing standards.
• Assist with inventory management, including monthly counts and organization of food and kitchen supplies.
• Meet deadlines related to à la carte service, event execution, weekly features, and operational deliverables.
• Stay current with food trends, techniques, and equipment.
• Ensure the production of all à la carte items meets quality standards.
• Represent the Culinary Team at dining room ‘Action Stations’ and engage with membership professionally.
• Assist with menu development, including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering.
• Attend staff meetings and maintain professional relationships with employees.
• Communicate weekly schedules and document employee performance.
• Work with the Executive Sous Chef on scheduling, employee reviews, counseling, grievances, and staff motivation.
• Monitor food costs and labor costs to stay within budget.
• Oversee EDR (employee dining room) food for proper holding temperatures and quality.
• Ensure attractive, quality food is available for staff meals.
• Work with maintenance on general upkeep of the kitchen.
• Perform monthly kitchen inspections for general upkeep and cleanliness.
• Assume responsibility for the Executive Sous Chef’s duties and understand the operations of all food outlets.

Requirements

• Two (2) to four (4) years of related culinary experience or equivalent combination of education and experience.
• Strong culinary knowledge and hands-on cooking skills.
• Proven ability to lead, train, and motivate a team.
• Strong organizational, leadership, and time management skills.
• Ability to work in a fast-paced, high-pressure environment.
• Effective communication skills in English, both verbal and written.
• Food Managers Certification.
• Associate or Bachelor’s degree in Culinary Arts from an accredited institution (preferred).
• Experience in a private club, resort, or high-volume hospitality environment (preferred).
• Experience with menu development, costing, and inventory systems (preferred).
• Familiarity with payroll systems, ordering systems, and kitchen management software (preferred).

Skills

• Culinary knowledge
• Hands-on cooking skills
• Leadership
• Team motivation
• Organizational skills
• Time management
• Communication skills
• Menu development
• Costing
• Inventory management
• Food cost monitoring
• Labor cost monitoring

Location

• Long Island, NY

Work Type

• Full-time

Experience Level

• Senior
• 2-4 years

Education Level

• Food Managers Certification
• Associate or Bachelor’s degree in Culinary Arts (preferred)

Salary/Compensations

• $85,000 - $90,000

Benefits

• Group health coverage (medical, dental, & vision)
• 401(k) plan
• Company provided life insurance
• Generous paid holiday schedule
• Paid vacation & sick days

About the Company

• The Glen Oaks Club is a premier club in Long Island, NY, known for providing its members with an exceptional and personalized experience.
• For nearly 100 years the Glen Oaks Club has been evolving to maintain its stature as a home away from home for its member families.