Job Description

About Fairmount Country Club

Fairmount 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 Role

The 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 operations 
• Maintain a visible, supportive, hands-on approach in the kitchen
• Collaborate on menu development, seasonal offerings and culinary events 
• Ensure 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 inspiration

Leadership & Team Development 

• Help cultivate a positive, inclusive and professional culture across multiple kitchens 
• Coach and mentor cooks with patience, clarity and constructive feedback to ensure consistency, technical skill sets, and adherence to culinary standards 
• Participate in hiring, onboarding, scheduling and guiding culinary staff 
• Communicate clearly and pro-actively between AM/PM teams to ensure smooth shift handoffs 
• Assist 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 consistency
• Possesses the ability to lead, motivate and maintain high standards during fast-paced operations 

Administrative & Organizational 

• Assist with ordering, inventory management and vendor communication 
• Maintain accurate prep lists, production sheets and culinary systems 
• Monitor and record daily logs, waste tracking and quality control 
• Uphold all sanitation, safety and health code procedures at the highest standard
• Support the rollout of new systems, equipment and workflows tied to the Main Clubhouse opening in April 2026

Skills & Desired Qualifications

• Minimum of 5+ years off progressive culinary experience preferably in private clubs, hotels or upscale dining 
• Leadership experience as Sous Chef or higher with a collaborative, people first approach 
• Strong knowledge of modern and classic cooking techniques, with culinary curiosity to learn and innovate 

Compensation & Benefits 

The Club offers an attractive and competitive compensation/benefits package including: 

• Base Salary Commensurate with Experience
• 401(k) with strong Employer Match 
• PTO
• Health, Dental, Vision & Life Insurance
• Professional Development Opportunities

Application 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 [email protected]

All applications will be held to  strictest of confidence 

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