Sous Chef

Fiddler's Elbow is an exclusive club situated in Bedminster, New Jersey. We proudly offer three championship golf courses, available for play nearly every day of the year, along with award-winning practice facilities both indoors and outdoors. Our sports and leisure complex boasts impressive state-of-the-art aquatic facilities enjoyed by individuals of all ages, as well as tennis, paddle sports, fitness options, and The Cove, a mini club designed for children. Our elegant manor-style clubhouse features both casual and fine dining options, along with the finest banquet facilities in the area for galas, weddings, and social gatherings. With our rich history, stunning grounds, and exceptional amenities, Fiddler's Elbow is truly an inspiring environment and a fantastic place to begin or advance your career!

At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members.

We are looking for a Sous Chef to join the Fiddler’s Family and share their passion for hospitality with our members, guests, and fellow staff members. Our exceptional culinary team is led by Executive Chef/Director of Food and Beverage, Michael Weisshaupt. The 55th Hole Grill restaurant is open daily and serves as a delightful spot for members and guests to savor a relaxed meal before or after a round of golf. It features a la carte menu options, a bar, and outdoor grill with patio seating.

The Sous Chef plays a crucial role in managing and ensuring adherence to all kitchen systems and standard operating procedures at the 55TH Hole Grill. Working in close partnership with the Chef de Cuisine, the Sous Chef will offer support, training, and leadership to the culinary team, while guaranteeing that all orders are prepared and served accurately and to the highest standards.

Essential functions of a Sous Chef include:

• Maintain a positive work environment through effective communication and creating a warm and engaging atmosphere for all.
• Oversee and guide staff in the daily preparation of soups, sauces, specials, and more to ensure standards are upheld
• Take a hands-on approach to training and developing culinary personnel
• Uphold standards of quality, cost, presentation, and flavor of dishes
• Be ready to work in any culinary station as required
• Expedite orders during busy service periods
• Suggest maintenance, repair, and upkeep needs for the kitchen and its equipment
• Communicate daily with the Grill Room Restaurant Manager to share guest feedback and maintain open dialogue
• Keep the kitchen and storage areas organized and clean
• Ensure all workspaces, utensils, and equipment are clean and well-maintained
• Develop weekly specials
• Train and inform staff about new menu items and changes in current menu procedures; monitor compliance and accountability
• Supervise, train, and assess kitchen staff
• Keep track of kitchen employees' time cards to ensure adherence to scheduled shifts
• Collaborate with dining service staff during daily briefings
• Aid in managing food and payroll expenses to maximize profitability
• Ensure appropriate staffing levels for optimal productivity and high-quality standards
• Adhere to all safety and sanitation protocols when handling food and beverages
• Report all member and guest complaints to the Chef di Cuisine and Executive Chef and assist in resolving issues
• Stay updated on regional and national food trends and seasonality
• Demonstrate the ability to follow and enforce company policies and procedures
• Conduct other tasks as assigned by the Executive Chef

Successful candidates will have strengths in time management, communication, active listening, teamwork, and critical thinking. Their work styles should include strong attention to detail, adaptability, stress tolerance, independence, and cooperation.

Required Education, Experience and Qualifications:

• High School Graduate or equivalent
• Must be at least 18 years of age
• Culinary Arts degree preferred
• 3-5 years supervisory experience preferred
• Previous experience in a country club, hotel or resort atmosphere preferred
• Must have a reliable form of transportation
• Must be able to work mornings, evenings, weekends and holidays
• Must be able to communicate and understand the predominant language of our members and guests
• Must be able to work well with others and handle multiple tasks at once

Physical Requirements:

• Occasionally lift objects weighing 50+ pounds, frequently lift objects weighing 15-20 pounds 
• Ability to reach, bend, stoop, climb, squat, and wipe to perform essential job functions
• Ability to use both arms and hands 
• Ability to stand on feet for extended periods of time
• Ability to work in indoor and outdoor environments where weather may bring heat, cold, rain, snow etc.

Safety Hazards:

• Conditions in the kitchen are sometimes hot, cold and humid
• Handling of sharp objects and utensils in the course of work, may include sharp knives, band saw, mixing machines and other food preparation equipment and chemicals
• Outdoor weather conditions may include extreme heat and/or humidity, rain, storms, snow and other conditions 

Classification:

• Full-Time
• Fair Labor Standards Act (FLSA), Non-exempt

Why join the Fiddler’s Family?

Benefits for ALL staff members:

• Competitive pay
• 2 days off per week
• Career advancement opportunities within our Club Development and Continuing Education
• Golf, Paddle/Tennis, and Fitness Privileges
• Paid Sick Leave
• PLUM Benefits
• Annual Summer and Holiday staff events
• 401(k) Plan, eligibility after 1 year of employment

Benefits for Full Time Staff Members also include:

• Comprehensive healthcare, dental and vision package
• Flexible Spending & Dependent Care Accounts
• Paid Time Off (Vacation and Holiday)
• Life insurance