Cook Dishes, Cost Control, Food Safety, Leadership, LinkedIn, Organizational Development/Management, People Management, Restaurant, Team Lead/Manager, Team Player
LOCATION
Farmingdale, NJ
POSTED
2 days ago
Executive Sous Chef - Private Club Steakhouse
Location: Farmingdale, NJ
Schedule: 5 days/week (primarily evenings Thursday-Saturday, plus two flexible days)
Overview
A prestigious private club is seekingan experienced Executive Sous Chef to lead operations at its exclusive steakhouse while also contributing to a high-performing culinary team across multiple dining outlets. This is a unique opportunity to run a focused, high-end concept with the support and resources of a larger, professionally managed organization.
Key Responsibilities
Steakhouse Lead (3 Days/Week)
You'll serve as the primary chef for the club's intimate steakhouse, responsible for:
Managing a small team (3 staff) and leading dinner service from Thursday to Saturday.
Preparing high-quality steaks and premium meats using expert broiler skills.
Maintaining a high standard of service with a maximum of 45 covers per evening, one seating per night.
Operating the concept during its seasonal schedule: 3 nights/week from May-October, 2 nights/week in the off-season.
Support Across Club Venues (2 Days/Week)
On the remaining two days, you'll work across the club's other culinary venues based on operational needs:
Italian-Inspired A La Carte Restaurant (year-round)
Summer Poolside Dining and Tiki Bar (seasonal)
High-End Events and Banquets in a newly renovated $5M ballroom
Ideal Candidate
Proven Steakhouse Experience: Strong broiler and meat prep skills, with prior experience as a Sous Chef or higher in a steakhouse or meat-centric kitchen.
Hands-On Leadership: Comfortable managing a small team while actively working the line.
Operational Discipline: Skilled in food safety, kitchen cleanliness, cost control, and staff management.
Adaptable & Team-Oriented: Able to shift between focused fine dining and high-volume operations when needed.
Culinary Passion: Driven by quality, detail, and the guest experience. Experience with Italian cuisine is a plus.
Why Apply
Autonomy: Run a premium dining concept with creative input.
Professional Environment: Work under an experienced Executive Chef and long-serving COO with no board interference.
Growth & Stability: Join a well-run operation generating $7M+ in annual F&B revenue.
Competitive Compensation: Salary and benefits aligned with top-tier club standards.
This is a confidential search.
To apply, please email your resume and a brief introduction to:
jennifer@hospitalityrecruiter.com
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