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GLEN OAKS CLUB, Old Westbury, NY

SENIOR SOUS CHEF

About the Club:

The prestigious Glen Oaks Club, nestled in the heart of Old Westbury, New York, is located only twenty-four miles East of Manhattan’s Times Square. Boasting a rich history and a reputation for excellence, this exclusive private club has been a haven for golf enthusiasts and social connoisseurs alike. Surrounded by meticulously manicured grounds, the Glen Oaks Club offers a serene escape from the hustle and bustle of everyday life. With its world-class golf course, luxurious amenities, and commitment to providing an unparalleled experience, Glen Oaks Club stands as a symbol of sophistication and leisure in the enchanting landscape of Old Westbury.

The Glen Oaks Club traces its origins to the early 20th century. Founded in 1924, the Club emerged during a transformative period in American society, embodying the spirit of leisure and camaraderie that characterized the era. Originally established as a golf club, Glen Oaks quickly garnered a reputation for its commitment to excellence and high standards.

To this day, the Glen Oaks Club has been evolving to maintain its stature as a “home away from home” for its member families. Since the early 1970s Glen Oaks has called its current location home and has continually evolved to accommodate the needs of their membership and maintain the outstanding reputation which it deserves as being “a cut above the rest.”

Position Specifics:

The Senior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. The Senior Sous Chef will be a “hands on” manager and designated as a trainer of the kitchen crew. He or she will also have general supervisory responsibility for the conduct of all service staff while they are present in the kitchen. The sanitation and general upkeep of all preparation areas and equipment is also key. From a financial standpoint, The Senior Sous Chef is expected to understand and help to ensure that costs are kept within budget. The Senior Sous Chef assumes responsibility for kitchen operations in the absence of the Executive Chef and/or Executive Sous Chef.

Candidate Qualifications:

• Current or prior private club (or multi-unit luxury resort) experience.
• An engaged self-starter. A confident leader with empathy and ability to supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers.
• The Senior Sous Chef ensures all food is prepared, portioned, and presented in accordance with established recipes and Club standards.
• Is the supervisor of all a la carte food operations, checking daily for the quality and quantity of la carte food items needed. Also to lend creativity and help to ensure that the food quality and presentation of banquet meals and buffets are of the highest standards.
• He/she monitors food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers.
• Oversee deliveries to ensure products meet quality, quantity, and pricing standards. Assists with inventory management, including monthly counts and organization of food and kitchen supplies.
• He/she is highly organized, with the ability to meet deadlines related to a la carte service, event execution, weekly features, and operational deliverables.
• Passionate about all things culinary and committed to staying current with food trends, techniques, and equipment.
• Ensure the production of all a la carte items such as soups, sauces, and daily mise en place meets quality standards.
• Represents the Culinary Team when working dining room ‘Action Stations.’ Is visible and engages with membership in a professional manner.
• Understand and assist with the development of all menus including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering system.
• The Senior Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He or she will communicate weekly schedules and document the performance of employees under his or her supervision.
• Work with the Executive Sous Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff.
• The Culinary Director writes budgets for the department. The Senior Sous Chef role will be able to monitor food costs and labor costs to help stay in line with the budget.
• Oversee EDR (employee dining room) food for proper holding temps and quality of food items. The quality of the employee meals is vitally important to the morale of the Club staff. Therefore, The Senior Sous Chef will help ensure that attractive, quality food is available for staff meals.
• Work with maintenance on general upkeep of kitchen. Perform monthly kitchen inspections for general upkeep and cleanliness.
• To assume responsibility for the Executive Sous Chef’s duties in conjunction with other Senior Sous Chefs and understand the operations of all food outlets including banquets, a la carte, and special events.