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TJ
TPC Jasna Polana
Executive Sous Chef
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What they do
An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
$89,994 / year median in New Jersey
-1% projected decline
Job Description
Considered among the top private golf courses in New Jersey, TPC Jasna Polana's par-72, 7,098-yard championship layout is situated on 230 acres of breathtaking countryside in the heart of Princeton. The Gary Player designed golf course is the centerpiece to a unique private club boasting a variety of golf, dining, and hospitality amenities in a pristine and natural setting. The truly unique Clubhouse at TPC Jasna Polana features several dining and lounge areas including a brand new Bar & Restaurant (opened Summer 2026) as well as a member dining patio (due for renovation late 2026), meeting rooms and Travertine Ballroom event space. Position Summary The Executive Sous Chef plays an integral leadership role in the daily operation of the kitchen, supporting the Executive Chef in delivering an exceptional culinary experience for our members and guests. This position oversees the execution of both à la carte dining and banquet operations, ensuring every dish reflects Jasna Polana's standards for quality, consistency, presentation, and hospitality. Working in a dynamic private club environment, the Exec Sous Chef helps lead a team that executes everything from intimate member dinners and golf events to large weddings and special occasions. Success in this role requires strong organization, effective communication, attention to detail, and the ability to maintain high culinary standards regardless of service volume. In addition to daily production, the Exec Sous Chef assists with purchasing, inventory management, recipe development, food and labor cost control, team development, and maintaining a clean, safe, and professional kitchen. Key Responsibilities Culinary Execution Prepare and execute menu items according to standardized recipes and established culinary techniques. Ensure every plate leaving the kitchen meets the Club's standards for quality, consistency, portioning, and presentation. Maintain organized stations with proper mise en place before each service. Coordinate production and timing across all stations to deliver efficient, seamless service. Assist with seasonal menu development, daily features, and recipe refinement. Support a scratch-cooking philosophy while maintaining consistency and operational efficiency. Member Dining & Banquet Operations Execute weddings, golf outings, member events, and refined à la carte dining with equal attention to quality, consistency, and presentation. Assist with production planning using Banquet Event Orders (BEOs), daily business levels, and forecasted covers. Balance banquet production and daily restaurant service without compromising the member experience. Adapt to changing timelines and operational needs while maintaining professionalism and composure. Collaborate with the front-of-house team to ensure smooth service and exceptional guest experiences. Leadership & Team Development Lead by example through professionalism, accountability, urgency, and respect. Coach and support cooks through daily instruction, feedback, and hands-on training. Foster a collaborative kitchen culture built on communication, teamwork, and continuous improvement. Help onboard and train new team members on recipes, station expectations, food safety, and Club standards. Promote a positive work environment where every team member is encouraged to grow. Purchasing & Cost Management Assist with purchasing, receiving, and inventory management. Monitor product quality, inventory levels, and communicate shortages proactively. Support recipe costing, portion control, and waste reduction initiatives. Assist with monthly inventory and invoice coding. Contribute to achieving food cost and labor goals without compromising quality or the member experience. Kitchen Standards Maintain a clean, organized, and sanitary work environment that exceeds health department standards. Follow proper labeling, dating, storage, and product rotation procedures. Ensure equipment is properly cleaned, maintained, and reported for repair when necessary. Complete opening, closing, and deep-cleaning responsibilities thoroughly. Always uphold the highest standards of food safety and sanitation. Professional Growth Continue developing culinary knowledge, leadership skills, and operational expertise. Participate in team meetings, training sessions, and ongoing professional development. Contribute ideas that improve menu offerings, kitchen efficiency, and the overall member experience. Perform additional responsibilities as assigned by the Executive Chef. Who We're Looking For We're looking for a culinary professional who takes pride in their craft and enjoys working in a team-first environment. The ideal candidate is organized, dependable, adaptable, and leads with humility and professionalism. They understand that success comes from consistency, preparation, and attention to detail. At Jasna Polana, every service matters—whether it's dinner for members in the Oak Room, a championship golf event, or a 200-guest wedding. We believe the same level of care and craftsmanship should be reflected in every plate we serve.