1st SOUS CHEF at Spring Brook Country Club – Morristown, New Jersey

POSITION TITLE: 1st Sous Chef
DEPARTMENT: Culinary / Food & Beverage
REPORTS TO: Executive Chef
DESIGNATION: Exempt, Management

Spring Brook Country Club, a premier private club in Morristown, New Jersey, is seeking an experienced and passionate Sous Chef to join our growing culinary team. As the Club enters an exciting period of transformation—including the unveiling of a brand-new dining venue and expanded kitchen facilities—this role will play a critical leadership part in shaping the next chapter of our culinary program.

Our team delivers exceptional dining experiences across multiple outlets, large-scale events, and seasonal operations. The Sous Chef is a hands-on leader who ensures excellence in food quality, creativity, sanitation, and cost efficiency. We are looking for an energetic, positive, and collaborative professional who values teamwork, communication, and initiative in a fast-paced, high-expectation environment.

QUALIFICATIONS

Education/Experience

• High school diploma or equivalent required; culinary degree or certification preferred.
• 3–5 years of progressive experience as a Sous Chef or Kitchen Supervisor, preferably in private clubs, resorts, or high-volume fine dining settings.
• Proven kitchen management experience required.

Licenses/Certifications

• NJ Food Handler’s License (or equivalent state/local certification).

Skills & Abilities

• Strong communication skills; fluent in English (read, write, speak).
• Advanced culinary knowledge including techniques, ingredients, and best practices.
• Excellent decision-making, time management, delegation, and organizational skills.
• Demonstrated ability to train, develop, and positively motivate kitchen staff.
• Understanding of cost control, inventory management, purchasing, and kitchen systems.

ESSENTIAL JOB FUNCTIONS

Culinary & Operational Leadership

• Assumes full responsibility for the kitchen in the Executive Chef’s absence.
• Works actively across kitchen stations and supports service as needed.
• Communicates with dining service during daily lineups and expedites during peak hours.
• Supervises kitchen staff; assists with scheduling, delegation, and performance accountability.
• Participates in staff training and skill development.
• Assists with menu design, recipe development, and culinary innovation.
• Ensures excellence in taste, presentation, and consistency of all dishes.
• Manages inventory levels and places orders as directed.
• Responds promptly to kitchen-related concerns or complaints and communicates with the Executive Chef.
• Provides creative ideas that enhance quality, efficiency, and professionalism.
• Maintains a positive, collaborative environment with all club staff.

Sanitation & Safety

• Ensures cleanliness, sanitation, and organization of all kitchen areas.
• Inspects equipment for safety and functionality; recommends repairs as needed.
• Practices safe working habits and accident prevention.
• Maintains proper uniform, grooming, and professional appearance.
• Understands emergency procedures and participates in required training.

SUPPORTIVE JOB FUNCTIONS

• Accepts and applies constructive feedback.
• Adheres to all club rules and regulations; leads by example.
• Maintains positive relationships with colleagues and members of management.
• Completes additional departmental tasks as assigned.
• Reviews requisitions, inventory, and purchase orders as directed.
• Partners with management on service-related issues.
• Promotes sustainability through waste reduction and conservation efforts.

PHYSICAL DEMANDS

Regular standing, walking, talking, and hearing; frequent reaching and handling; occasional climbing, stooping, kneeling, or crawling. Must be able to lift, move, or push up to 50 pounds. Strong visual acuity required in a dynamic kitchen environment.

COMPENSATION & BENEFITS

• Salary commensurate with experience: $85,000–$100,000
• Comprehensive benefits package (health, retirement, paid time off)
• Significant opportunities for advancement as the Club grows its dining program
• Professional development and continued culinary training opportunities
• A key role in leading the launch of our new dining facility and expanded kitchen operations

IMPORTANT NOTES

• Schedule flexibility required, including weekdays, weekends, holidays, and early/late shifts due to the nature of club operations.
• All employees must comply with the Club’s Employee Handbook, rules, and policies.
• This job description outlines primary functions but is not exhaustive.
• Spring Brook Country Club values promptness, attentiveness, professionalism, and exceptional service.
• The Club is an Equal Employment Opportunity employer.

APPLICATION PROCESS

All applications and inquiries—along with a résumé and comprehensive cover letter—should be submitted to HR@springbrookcc.net.