Executive Sous Chef at Fairmount Country Club

Executive Sous Chef  About Fairmount Country ClubFairmount Country Club (FCC) was established in 1958 and is a well-regarded, family-oriented Country Club located in Northern New Jersey. The Club has over 300 full memberships, maintains a robust waiting list, and is exceptionally well positioned within the market. Club amenities include an 18-hole championship caliber golf course, a state-of-the-art pool and paddle complex with a secondary dining facility. In addition, a fully renovated Main Clubhouse complimented by a state of art kitchen is slated to open in April of 2026. Annual F&B revenue grosses 2.3 million dollars, with expectations of vertical growth in the following years.About the RoleThe Executive Sous Chef is a key partner in Fairmount’s evolving culinary program kitchen and plays an essential role in shaping a modern, collaborative kitchen culture. Reporting directly to the Executive Chef, this position helps plan, execute and oversee all food production. The ideal candidate is a hands-on leader with strong technical skills, impeccable organization and the ability to inspire, train and develop a cohesive team and culture across multiple shifts.Key responsibilities include, but are not limited to:Culinary Operations Partner closely with the Executive Chef in overseeing all kitchen operations, ensuring seamless delivery of food preparation, production and service for both à la carte and banquet operationsMaintain a visible, supportive, hands-on approach in the kitchen Collaborate on menu development, seasonal offerings and culinary eventsEnsure stations are properly set, stocked, and ready for service.Maintain high standards of food quality, taste, presentation, and consistency.Support menu development by contributing creative ideas and seasonal inspirationLeadership & Team Development Help cultivate a positive, inclusive and professional culture across multiple kitchensCoach and mentor cooks with patience, clarity and constructive feedback to ensure consistency, technical skill sets, and adherence to culinary standardsParticipate in hiring, onboarding, scheduling and guiding culinary staffCommunicate clearly and pro-actively between AM/PM teams to ensure smooth shift handoffsAssist with scheduling, staffing and onboarding new team members Ensure all stations are properly set, stocked, and ready for service.Maintain high standards of food quality, taste, presentation, and consistencyPoses the ability to lead, motivate and maintain high standards during fast-paced operationsAdministrative & Organizational Assist with ordering, inventory management and vendor communicationMaintain accurate prep lists, production sheets and culinary systemsMonitor and record daily logs, waste tracking and quality controlUphold all sanitation, safety and health code procedures at the highest standardSupport the rollout of new systems, equipment and workflows tied to the Main Clubhouse opening in April 2026 Skills, Background & Desired Qualifications Minimum of 5+ years off progressive culinary experience preferably in private clubs, hotels or upscale diningLeadership experience as Sous Chef or higher with a collaborative, people first approachStrong knowledge of modern and classic cooking techniques, with culinary curiosity to learn and innovateCompensation & Benefits The Club offers an attractive and competitive compensation/benefits package including:Base Salary Commensurate with Experience 401(k) with strong Employer MatchPTOHealth, Dental, Vision & Life InsuranceProfessional Development OpportunitiesApplication Instructions Please apply via this hiring platform OR submit your cover letter and resume with the subject line: Executive Sous Chef Application to Executive Chef Joe Biskie at >  All applications will be held to strictest of confidence