Executive Sous Chef

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 seeking an 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 Let me know if you’d like a version formatted for a job board, LinkedIn, or your agency site specifically.