Sous Chef

New Rochelle, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k plan

Paid vacation

Paid sick leave

Personal time off

Job Description

Wykagyl Country Club is a prestigious private club known for its exceptional amenities and commitment to providing a superior member experience. Serving over 520 active membership families, Wykagyl offers a wide variety of recreational and dining options, including fine dining, catering, and special events. The club features an Olympic-sized pool, a full driving range with a short game practice area, four Har-tru tennis courts, paddle tennis, a four-lane bowling alley, and a comprehensive fitness center. Wykagyl's expansive facilities support a vibrant community atmosphere catering to families and individuals seeking both leisure and competitive activities in a welcoming environment.

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Job Requirements

High school diploma or equivalent
previous culinary work experience preferably in a leadership role
strong communication and interpersonal skills
ability to work flexible hours including weekends and holidays
physical ability to stand for extended periods and perform kitchen tasks
knowledge of food safety regulations
proficiency in inventory management systems
commitment to maintaining cleanliness and sanitation standards

Job Qualifications

Previous experience as a Sous Chef or strong experience as a Lead Line Cook ready to advance
strong organizational and time-management skills
proven ability to lead, motivate, and develop kitchen staff
experience with inventory control and ordering systems
self-motivated with a proactive mindset and attention to detail
ability to work collaboratively and support the vision of the Executive Chef
solid understanding of food safety and kitchen best practices

Job Duties

Support the Executive Chef in all aspects of kitchen operations
lead, train, and help build a strong, positive kitchen team
foster a culture of teamwork, accountability, and professionalism
maintain organization across prep, storage, stations, and service
collaborate with the Head Chef to help design and innovate seasonal menus, ensuring creativity and quality in every dish
oversee inventory management, including tracking usage and minimizing waste
help monitor food costs and waste, working with the team to maintain budget targets
place accurate and timely food and supply orders
ensure consistency in food quality, presentation, and execution
assist with scheduling, prep planning, and daily production
uphold all food safety, sanitation, and health code standards
step in to lead the kitchen in the Executive Chef’s absence

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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