Sous Chef

Join the Culinary Team at Hampshire Country Club – Now Hiring Sous Chef

Hampshire Country Club is proud to offer an exceptional career opportunity for an experienced and accomplished Sous Chef to join our distinguished culinary team.

Recognized as one of the premier private clubs in Westchester County, Hampshire is set along the scenic shores of the Long Island Sound, just 30 minutes from Manhattan. The Club features a championship 18-hole golf course with sweeping water views, seven meticulously maintained Har-Tru tennis courts, and an elegant pool complex—all supported by a longstanding tradition of refined service and understated sophistication.

This role offers the opportunity to work in a high-volume, member-focused environment where quality, creativity, and consistency are paramount. The ideal candidate brings strong leadership skills, a passion for elevated cuisine, and the desire to contribute innovative ideas while upholding the standards of a premier private club. You will collaborate closely with the Executive Chef to deliver exceptional dining experiences across a variety of à la carte and event settings.

Salary: $80,000 – $85,000, commensurate with experience
Benefits: Comprehensive medical, dental, and vision insurance; 401(k) with company match; and paid time off

At Hampshire Country Club, our Culture and Values support a rewarding lifestyle and genuine work/life balance, helping our team members thrive both personally and professionally.

Job title

Sous Chef

Reports to

Executive Chef

Classification

May be hourly or salary, full time, part time, exempt or nonexempt

Working Hours

According to shift assignment

Job purpose

A Sous Chef is the second in command in any kitchen. The Sous Chef serves as the executive chef’s direct assistant. The Sous Chef works in conjunction with the Executive Chef to coordinate daily shift management to ensure client satisfaction and retention for the Company. The Sous Chef will implement business practices in order to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. When the executive chef is off duty, the Sous Chef is in charge and oversees the preparation and service of food. When required to, the Sous Chef also fills in for and/or assists the line cooks to ensure that the kitchen runs smoothly.

Duties and responsibilities

• Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation (ie. salads, soups)
• Accountable for the execution of service quality by maintaining the highest level of delivery
• Promotes and supports workplace diversity initiatives
• Assists and supports the head/executive chef
• Assists Executive Chef with employee training and cross training
• Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
• Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food 
• Continuing professional relationships with vendors
• Helps the executive chef select and train kitchen staff
• Assists with the planning of menus and meals 
• Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
• Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
• Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
• Assists the executive chef in enforcement of health and safety standards in the kitchen
• Inspects and signs for orders received during shift to ensure product quality
• Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
• Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
• Maintain, troubleshoot and report any problems with kitchen equipment
• Ensure proper storage of walk-in refrigerator, freezer and dry storage 
• Leads by providing positiv