Senior Sous Chef opportunity with Glen Oaks Club – Old Westbury, NY

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:

• 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.

Additional Information:

• Annual food sales at $4.2 MM; total Food & Beverage Sales $5.5 MM.
• The Food cost is 45% with a budgeted food cost 40%. Sales mix of 50% a la carte and 50% banquet.
• The Culinary Team includes 26 kitchen staff and three (3) Stewards.
• The Culinary Director is supported by three (3) Sous Chefs, a Pastry Chef and Purchasing Manager.
• Glen Oaks Club has two (2) kitchens, the main kitchen and poolside kitchen. Management rates the condition of kitchen as a (5) out of (5). A capital replacement plan is in place.
• Glen Oaks Club has one (1) 126,000 sq. ft. Clubhouse with 1,658 members whose average age is 72.
• The Club operates for 11 months annually and is closes five (5) weeks December – January. The busy months are May through October.
• The Senior Sous Chef reports to the Executive Sous Chef and Culinary Director and works closely with the Executive Chef, Clubhouse Manager, Food & Beverage Director, and Dining Room Manager.
• In addition, Glen Oaks Club has twenty-nine (29) Overnight Guest Rooms.

Initial Focus

1. Being a Viable Leader – Take time to understand the culture of the Club and staff. Interact with management, listen to them, and learn from them. Be visible and engaging with the members at every opportunity.
2. Standard Operating Procedures – Understand and evaluate aspects of the operation. Learn all established processes and systems, help to enforce and improve them.
3. Maintain the Highest Standards of Sanitation and Safety – Check and double check that high standards of sanitation, cleanliness, and safety are maintained throughout all food service areas. Set deep-cleaning schedule

Dining: (A La Carte Outlets)

• Mixed Grill – Casual, serving breakfast, lunch & dinner, Tuesday through Sunday.
• Oasis – Casual, serving lunch only, Tuesday through Sunday.
• Oaks – Casual, serving lunch on Saturday and Sunday.
• 19th Hole – Casual, lounge style room.
  
• Private Member & Club Events – The Club supports six (6) private rooms with seating to 400. The largest sit down event can accommodate 400 guests.

The Club offers a competitive base salary, performance bonus and benefits package including a 401k plan (after 1 year of employment and 1000 hours), health, life & dental insurance. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).