Sous Chef

Sous Chef Wykagyl Country Club - 4.3 New Rochelle, NY Job Details Full-time $90,000 - $100,000 a year 4 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Opportunities for advancement Qualifications Teamwork Cooking Team development Attention to detail Time management

Full Job Description Job Title:

Sous Chef Location:

New Rochelle, New York Job Type:

Full-Time Salary Reports To:

Executive Chef About Wykagyl Country Club Wykagyl offers many benefits to its 520 active membership families including fine dining, catering and special events, Olympic sized pool, full driving range and short game practice area, four Har-tru tennis courts, paddle tennis, four lane bowling alley and fitness center. The Club's food and beverage department operates March - December, with the main golf season being April - October. The Club is closed to members on Mondays, which are reserved for golf outings. We offer lunch service 6 days a week, dinner service 5 days a week, and breakfast on the weekends during our main season. In addition, there is a Halfway House on the golf course, Pool Snack Bar and meals for Camp Wykagyl participants (Pool Snack Bar operate 7 days in the summer). Seated dining areas include the Grill Room, Bar, 9th Hole Terrace, Pool Side Dining Area, Main Dining Room, and Private Dining Rooms. This is an exciting time to be joining the Wykagyl team, as the club is currently developing a Master Plan. The Food and Beverage Operation, Facilities, and Equipment are being discussed as a pivotal focus of the Master Plan. Position Overview We are seeking a motivated and organized Sous Chef to support our Executive Chef in daily kitchen operations. This role is ideal for a hands-on culinary professional who thrives in a leadership role, values teamwork, and takes ownership of systems, standards, and execution. Key Responsibilities

• 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 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 What We're Looking For A team builder who leads by example Someone who takes initiative and ownership of their role A dependable partner to the Executive Chef who helps drive consistency and growth A creative, passionate chef who is eager to learn and push culinary boundaries Strong communication skills, with the ability to give clear instructions and maintain effective teamwork A creative, passionate chef who is eager to learn and push culinary boundaries Benefits Salary is open and commensurate with qualifications and experience.

Competitive pay (based on experience) Opportunities for growth and advancement Collaborative and professional kitchen environment Medical (Employee Weekly Contribution) Dental & Vision (100% Employee Contribution) 401

K Retirement Plan:

Employee is eligible to participate in the plan after one year of employment. Generous Vacation, sick, and personal time.

To Apply:

Please submit your resume and a brief introduction outlining your experience and interest in the role to Executive Chef, Chrissie Bennett.

Pay:

$90,000.00 - $100,000.00 per year

Benefits:

401(k) Health insurance Paid time off

Work Location:

In person