Job Description

Executive Sous Chef  

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:

• 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
• Poses 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, Background & 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]  

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