Executive Sous Chef

CENTURY COUNTRY CLUB, Purchase, NY

EXECUTIVE SOUS CHEF

"Executive Chef Succession"

This is a very rare opportunity for a rising star Chef looking for an Executive Chef position. The current Executive Chef 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 Chef 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.

Overview:

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.

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 using established 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 budgetary targets.

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 station prep setups daily to guarantee Health department compliance.
• Equipment Maintenance: Ensure proper cleaning, operation, and preventative maintenance of all kitchen tools and 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.