The Architects Golf Club – Lopatcong, NJ
Department: Food & Beverage
Reports To: Executive Chef
Supervises: Line Cooks and Dishwashers
Job Type: Full-Time
About the Role
The Architects Golf Club is seeking a professional and experienced Sous Chef to join our Food & Beverage team. The Sous Chef will work closely with the Executive Chef to help oversee daily kitchen operations, ensure consistent food quality, support menu execution, supervise kitchen staff, and maintain a clean, organized, and efficient culinary operation.
This is a hands-on leadership position for someone who takes pride in food quality, kitchen organization, staff development, and maintaining high standards in a fast-paced hospitality environment.
Key Responsibilities
Responsibilities include, but are not limited to:
- Assist the Executive Chef with food preparation, menu execution, ordering, inventory, food costing, and kitchen planning.
- Supervise, guide, and support line cooks and dishwashers during daily kitchen operations.
- Lead kitchen staff during the absence of the Executive Chef.
- Ensure all meals are prepared and delivered in a timely, consistent, and high-quality manner.
- Maintain proper portion control, ingredient usage, and waste reduction practices.
- Repurpose food appropriately to help reduce waste and control costs.
- Ensure daily food supplies are fresh, properly stored, and of high quality.
- Monitor proper food temperatures, cooking procedures, and food storage practices.
- Maintain kitchen, freezer, workstation, and equipment cleanliness.
- Ensure kitchen staff follow all sanitation, food safety, health, and department standards.
- Train and support new kitchen staff members.
- Assist with monthly inventory and weekly food and supply ordering.
- Work under the direction of the Executive Chef, General Manager, and ownership.
- Perform other duties as assigned that support the overall success of the club.
Qualifications
The ideal candidate should have:
- Prior culinary experience, preferably in a restaurant, banquet, club, golf course, or hospitality setting.
- Prior supervisory or kitchen leadership experience preferred.
- Strong knowledge of food preparation, kitchen operations, sanitation, and food safety standards.
- Ability to lead, train, and motivate kitchen staff.
- Strong organizational skills and attention to detail.
- Ability to work in a fast-paced environment while maintaining quality and consistency.
- Reliable attendance and a strong work ethic.
- Ability to take direction from the Executive Chef and communicate effectively with management and ownership.
Physical Requirements
This position requires the ability to physically perform kitchen duties, including:
- Standing for extended periods of time.
- Bending, kneeling, squatting, lifting, pushing, and pulling.
- Lifting up to 50 pounds.
- Working in hot, cold, and fast-paced kitchen environments.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
Compensation
Compensation will be based on experience.
Pay: From $58,000.00 per year
Benefits:
- 401(k) matching
- Paid time off
Work Location: In person
