Seasonal Sous Chef

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Join the Discovery family, where quality and service are at the heart of everything we do!

This role will be located at one of Discovery Land Company’s locations: Silo Ridge Field Club, set outside of Amenia, New York.

Silo Ridge Field Club is seeking seasonal Junior Sous Chef to join the Food and Beverage Culinary Department. These roles will be full time between May 20, 2025 and October 30, 2025.

The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef/Culinary Director to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accouracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Key Responsibilities

• Work closely with the Executive Chef/Culinary Director in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc.
• Assist Executive Chef/ Culinary Director with menu creation, development, and implementation at our a la carte locations, The Family Barn, Ridge House and at banquet events. 
• Discusses with the Executive Chef/Culinary Director and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance.  
• Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost.
• Adherence to budgeted headcounts for assigned outlet according to budget and business level.  
• Assigns in detail, specific duties to all employees under his/her/their supervision and instructs them in their work.
• Responsible for the quality of all food items prepared in the kitchen he/she/they supervises by constantly checking food for taste, temperature and visual appeal. 
• Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Executive Chef/Culinary Director.
• Constantly on the alert for new products which may improve quality of food or lower food cost or both.  Makes suggestions to the Executive Chef/Culinary Director concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation.
• Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Ensure high level of food safety management system including ServSafe, HACCP and all local food safety regulations.
• Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly.
• Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date.
• Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property.
• Any other duties as assigned.

Qualifications

• Culinary Degree or pedigree.
• At least five (5) years of culinary experience in large world class resort, hotels and clubs.
• Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. 
• Has complete knowledge and understanding of all cookery techniques and processes.
• Has thorough knowledge of all food products - local and imported.
• Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.
• Thorough understanding of all occupational health and safety issues.
• Knowledge of F&B operational requirements.

Additional Requirements

• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands.
• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.<