Executive Sous Chef in Queensbury, New York at Glens Falls Country Club Inc

ABOUT THE ROLE

Work at one of the nation’s Top 100 golf courses, set in the stunning Adirondack Mountains. Glens Falls Country Club is seeking an experienced and creative Executive Sous Chef to serve as second-in-command of our culinary operation. This is a year-round, full-time leadership role at one of the region’s premier private clubs. You will work closely with the Executive Chef to drive menu innovation, lead a talented kitchen team, and deliver an exceptional dining experience for our members and guests across all dining and banquet operations.

YOUR RESPONSIBILITIES

• Collaborate with the Executive Chef to design and execute seasonal a la carte and banquet menus that reflect creativity, quality, and club standards

• Independently develop and cost out daily specials that make inventive use of ingredients, techniques, and available equipment

• Conceptualize and produce artistic themed buffet and banquet presentations, including handcrafted ice displays and decorative elements

• Ensure all menu items are prepared and plated to exacting recipe and presentation standards, consistently delivering a polished member experience

• Assume full responsibility for kitchen operations during meal periods and banquet service in the absence of the Executive Chef, acting in the role of Executive Chef as needed

• Lead, coach, and develop kitchen staff including cooks and ware washers in culinary technique, food safety, and sanitation standards

• Drive staff performance through hands-on training, timely evaluations, and constructive feedback; assist with hiring, scheduling, and disciplinary decisions

• Build and maintain strong vendor and supplier relationships to support purchasing decisions and ensure consistent product quality and availability

• Monitor and manage food costs, minimize waste, and support achievement of Food & Beverage sales, expense, and profit goals

• Oversee monthly food and beverage inventories and assist in maintaining internal controls for the department

• Partner with Front of House leadership through pre-service meetings to ensure seamless communication and consistency of service

• Contribute to the development of marketing and promotional initiatives related to the Food & Beverage department

• Handle member and guest concerns with professionalism and urgency, resolving issues quickly and objectively

• Set up and break down buffet tables, carving stations, and special event displays

• Additional duties as assigned

BENEFITS & PERKS

• Full benefits package including health insurance and more

• 401(k)

• Complimentary lunch in our employee lounge in between shifts — a great space to relax and recharge

• Monday golf privileges at one of the nation’s Top 100 rated courses

• Paid time off and paid holidays

WHAT YOU BRING TO THE TABLE

• High school diploma or equivalent; culinary degree or equivalent professional training strongly preferred

• Minimum 3 years of progressive culinary experience, including demonstrated growth into leadership positions

• Proven experience supervising and developing kitchen staff in a high-volume or fine dining environment

• Strong creative vision for menu development, plating, and event-style food presentations

• Ability to independently develop, cost, and execute menus with minimal oversight

• Exceptional leadership and communication skills — you lead by example and elevate the team around you

• Solid understanding of food cost management, purchasing, inventory control, and budget accountability

• Sharp organizational skills with the ability to manage multiple priorities in a fast-paced environment

• Proficiency with commercial kitchen equipment including large-capacity mixers and meat slicers

• A collaborative approach to working with both back-of-house and front-of-house teams

PHYSICAL REQUIREMENTS

• Ability to lift up to 50 lbs regularly

• Comfortable standing and moving throughout an active kitchen for the duration of your shift

• Able to bend, reach, climb, stoop, and perform repetitive tasks as needed

• Capable of working in varying temperature environments, including hot kitchens and walk-in coolers and freezers

• Able to work safely in close proximity to hot surfaces, open flames, and sharp tools

• Physically able to sustain a fast, high-demand pace throughout service