Top 2 Executive chef Jobs in Hampton Ny

Executive Sous Chef
Glens Falls Country Club Inc —Queensbury, NY
- $55,000 - $70,000 a year
- Full-time
- 3 years
- High school diploma or GED
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
Sous Chef/Lead Cook
Terrace Communities —Manchester Center, VT
- Cooking
- Mid-level
5d

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Executive Sous Chef

Glens Falls Country Club Inc -
Queensbury, NY

Quick Apply

Job Details

Full-time
$55,000 - $70,000 a year

Benefits

Paid holidays
Health insurance
401(k)
Paid time off

Qualifications

Food & beverage industry purchasing experience
Industrial food slicers
Menu design
Food mixers
Staff supervision
Specialty dish recipe development
Budget control
Fine dining experience
Expense management
High school diploma or GED
Team development
Kitchen cost control
Inventory tracking for food cost management
Plating
Kitchen staff training
Leading team collaboration initiatives
Materials management in food and beverage
Managing kitchen staff
Menu costing
Restaurant cost management
Team motivation (leadership skill)
Staffing management
Food preparation equipment operation
Restaurant supply ordering
Communication with kitchen staff

Full Job Description

Description:

ABOUT THE ROLE

Work at one of the nation’s Top 100 golf courses, set in the stunning Adirondack Mountains. Glens Falls Country Club is seeking an experienced and creative Executive Sous Chef to serve as second-in-command of our culinary operation. This is a year-round, full-time leadership role at one of the region’s premier private clubs. You will work closely with the Executive Chef to drive menu innovation, lead a talented kitchen team, and deliver an exceptional dining experience for our members and guests across all dining and banquet operations.

YOUR RESPONSIBILITIES

Collaborate with the Executive Chef to design and execute seasonal a la carte and banquet menus that reflect creativity, quality, and club standards
Independently develop and cost out daily specials that make inventive use of ingredients, techniques, and available equipment
Conceptualize and produce artistic themed buffet and banquet presentations, including handcrafted ice displays and decorative elements
Ensure all menu items are prepared and plated to exacting recipe and presentation standards, consistently delivering a polished member experience
Assume full responsibility for kitchen operations during meal periods and banquet service in the absence of the Executive Chef, acting in the role of Executive Chef as needed
Lead, coach, and develop kitchen staff including cooks and ware washers in culinary technique, food safety, and sanitation standards
Drive staff performance through hands-on training, timely evaluations, and constructive feedback; assist with hiring, scheduling, and disciplinary decisions
Build and maintain strong vendor and supplier relationships to support purchasing decisions and ensure consistent product quality and availability
Monitor and manage food costs, minimize waste, and support achievement of Food & Beverage sales, expense, and profit goals
Oversee monthly food and beverage inventories and assist in maintaining internal controls for the department
Partner with Front of House leadership through pre-service meetings to ensure seamless communication and consistency of service
Contribute to the development of marketing and promotional initiatives related to the Food & Beverage department
Handle member and guest concerns with professionalism and urgency, resolving issues quickly and objectively
Set up and break down buffet tables, carving stations, and special event displays
Additional duties as assigned

BENEFITS & PERKS

Full benefits package including health insurance and more
401(k)
Complimentary lunch in our employee lounge in between shifts — a great space to relax and recharge
Monday golf privileges at one of the nation’s Top 100 rated courses
Paid time off and paid holidays

Requirements:

WHAT YOU BRING TO THE TABLE

High school diploma or equivalent; culinary degree or equivalent professional training strongly preferred
Minimum 3 years of progressive culinary experience, including demonstrated growth into leadership positions
Proven experience supervising and developing kitchen staff in a high-volume or fine dining environment
Strong creative vision for menu development, plating, and event-style food presentations
Ability to independently develop, cost, and execute menus with minimal oversight
Exceptional leadership and communication skills — you lead by example and elevate the team around you
Solid understanding of food cost management, purchasing, inventory control, and budget accountability
Sharp organizational skills with the ability to manage multiple priorities in a fast-paced environment
Proficiency with commercial kitchen equipment including large-capacity mixers and meat slicers
A collaborative approach to working with both back-of-house and front-of-house teams

PHYSICAL REQUIREMENTS

Ability to lift up to 50 lbs regularly
Comfortable standing and moving throughout an active kitchen for the duration of your shift
Able to bend, reach, climb, stoop, and perform repetitive tasks as needed
Capable of working in varying temperature environments, including hot kitchens and walk-in coolers and freezers
Able to work safely in close proximity to hot surfaces, open flames, and sharp tools
Physically able to sustain a fast, high-demand pace throughout service

Quick Apply

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executive chef jobs in hampton ny

Executive Sous Chef

Sous Chef/Lead Cook

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