Executive Sous Chef, Century Country Club – Purchase, NY

“EXECUTIVE CHEF SUCCESSION” This is a rare opportunity for a rising star Chef looking for an Executive Chef position. The current Executive Chef, Gerard Resnick, has been with Century CC for thirty-one years and is planning to scale back. Chef Resnick has done a stellar job for many years, and the General Manager and Board do not want to let him go. Therefore, they have asked Gerard to hire his successor, work with and mentor this individual and when ready, turn over his toque and enjoy retirement.

About the Club: Century Country Club was started informally in March 1898 and was incorporated on May 4, 1898. There are several theories as to how the name Century was chosen, including the possible intention to limit the membership to 100 and the establishment of the Club near the turn of the century. The Club first occupied leased premises in the Throgs Neck section of New York City on a tract of about 60 acres fronting Long Island Sound, where the members had a nine-hole golf course laid out.

In 1904, Century moved to a 100-acre site in Greenburgh, Westchester County. A clubhouse was built along with an 18-hole golf course and several tennis courts. The membership, which numbered 115 at the end of 1898, grew to 200 in 1902 and reached the limit of 250 in 1906. In 1915, the limit on membership was raised to 300.

After World War I, some of the members became dissatisfied with the design and size of the golf course. A committee studied the cost of making improvements or of moving to a new location. Walter J. Travis, former British Amateur and three-time U. S. Amateur Champion, was hired as a consultant. Upon his recommendation in 1922, the Club purchased 175 acres of the George W. Fairchild property on Anderson Hill Road in Purchase, NY.

Chef Position Specific: The Executive Sous Chef serves as the second-in-command for Century Country Club’s culinary operations, acting as a key strategic operational leader and direct successor to the Executive Chef. This role oversees daily culinary execution—from high-volume à la carte dining to upscale private banquets—while maintaining the highest standards of culinary quality, kitchen hygiene, labor management, and inventory control. The ideal candidate exhibits strong leadership, sharp culinary intuition, and continuous drive toward assuming the full Executive Chef leadership role.

The selected individual will have a minimum 3–5 years of senior culinary management experience (Executive Sous Chef, Senior Sous Chef) in a high-end private country club, resort, or fine-dining establishment. A Culinary Arts Degree or certification from an accredited culinary institute (or equivalent hands-on professional experience). Must have exceptional communication skills, is calm under high-volume pressure with an adaptable leadership style.

You Should Know … The Century Country Club is honored to be recognized as a Platinum club of America and is a member of the Distinguished Emerald Clubs of the World.

Note From the General Manager: Century is a very special place, built on generations of families and a strong sense of tradition. We are fortunate to have an exceptional membership and a dedicated, long-tenured staff, with some team members having served the Club for more than 30 years. We are a family-oriented Club, and that is especially evident in our dining experience. Over the years, genuine relationships have developed between our membership and staff. Our team knows the families, understands their preferences, and takes great pride in consistently providing a warm, personal, and memorable experience.

The best advice is simple: Understand the culture. Respect it. And be yourself. Take the time to listen, learn the traditions, and appreciate the knowledge of those who have been part of Century for many years. At the same time, bring your own personality, creativity, and culinary vision. The opportunity is to build upon what Century already does exceptionally well while thoughtfully taking the dining experience to the next level.

Succession Preparation
Work closely with the Executive Chef to shadow high-level administrative tasks—including kitchen budget management, long-range planning, capital expenditures, and committee reporting—member engagement preparing for a seamless transition into the Executive Chef position.

Candidate Qualifications:

• Culinary Production & Quality Assurance
  • Line Oversight: Actively supervise and expedite high-volume à la carte meal periods and banquet events; step onto the line during peak rushes to ensure speed, consistency, and plating excellence.
  • Flavor & Consistency: Conduct regular taste tests, recipe audits, and quality checks across all stations prior to service.
  • Maintain Club standards for taste, presentation, and temperature.
  • Banquet Execution: Assist in planning, prep, and execution of multi-course banquets, weddings, golf outings, and seasonal member events.
  • Menu Development: Partner with the Executive Chef on seasonal menu rotations, daily specials, and private event offerings that reflect contemporary trends while honoring club traditions.
• Operations, Procurement & Logistics
  • Ordering & Purchasing: Oversee daily purchasing of prime meats, fresh seafood, produce, and dry goods usingestablished vendor channels to ensure top-tier quality and competitive pricing.
  • Receiving & Stock Control: Inspect incoming deliveries for quality, specifications, freshness, and correct pricing;ensure stock is immediately rotated (FIFO) and safely stored.
  • Inventory Management: Conduct regular inventory counts and manage food cost controls to align with budgetarytargets.
• Team Leadership & Administration
  • Staff Scheduling: Manage weekly kitchen staff schedules to match member activity and banquet volume, balancing operational coverage with strict labor budget targets.
  • Staff Mentorship & Training: Train, cross-train, and mentor line cooks, prep cooks, and stewards in technique, efficiency, and cleanliness to build a cohesive, high-performing team.
  • Leadership Capabilities: Exceptional communication skills, calm under high-volume pressure, adaptable leadership style, and a clear vision for succession.
  • Works with Chef on developing the Budget.
• Hygiene, Safety & Sanitation
  • Kitchen Cleanliness: Drive a culture of strict sanitation; inspect all kitchen areas, walk-ins, storerooms, and stationprep setups daily to guarantee Health department compliance.
  • Equipment Maintenance: Ensure proper cleaning, operation, and preventative maintenance of all kitchen toolsand heavy cooking equipment; immediately report equipment issues.
  • Safety Protocols: Enforce food safety practices (HACCP principles, proper holding temperatures, allergen protocols) and maintain a clean, organized, safe work environment.

 Additional Information:

• Annual food sales $ 1,540,940; Total F&B Sales $ 1,846,764 The Club subsidized F&B, $ 1,673,529 in the recent FY Year.
• The Club currently has a 54% food cost with the food cost budget at 53% and a sales mix of 75%, A La Carte and 25% Banquet.
• There are ten (10) culinary employees and two (2) stewards supported by a $1.2 MM labor budget.
• There are one (1) Sous Chef. The Chef does the purchasing.
• The Club has three (3) Kitchens (Main, Halfway, Pool Snack Bar) Management rates the condition as a 5 out of 5 as equipment is replaced as needed. Note: Currently working with Long Range Planning Committee to possibly upgrade the kitchen.
• Century has one (1) Clubhouse serving 675 members.
• The Club operates for nine (9) months annually. Busy months are May – September and closes mid-Dec–the middle of March.
• The Executive Chef reports to the General Manager and works closely with the Clubhouse Manager, Food and Beverage Manager and Controller.
• The current Chef has been with the Club for 31 years.

Dining: (various a La Carte Dining)

• The Bar – Casual with 40 seats, serving breakfast,lunch and dinner, Wednesday- Sunday
• Dining Room – Semi Formal with 70 seats, serving breakfast, lunch and dinner, Wednesday – Sunday
• Terrace – Casual to Semi Formal with 130 seats, serving breakfast, lunch & dinner, Wednesday – Sunday
• Halfway House – Casual with 16 seats, serving lunch, Tuesday- Sunday
• Pool Snack Bar – Casual with 30 seats, serves lunch only, Tuesday – Sunday~
  
• Private Parties – The Club has one (1) private room that seats 40. The largest sit-down event the Club can accommodate is 350 members/guests.

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