Sou Chef

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