Sous Chef

Sous Chef

ABOUT THIS ROLE

The Turf Club Restaurant and Turf Club Lounge is a Marc Forgione restaurant at the new Belmont Park. The Sous Chef is a hands-on, hourly role for a cook ready to lead: prepping, working the line every service, and running the kitchen alongside the Chef de Cuisine.

POSITION SUMMARY

The Sous Chef supports the Chef de Cuisine in running the kitchen day to day. The role splits its time between prep, cooking on the line during service, and supervising cooks and dishwashers on shift, including running the kitchen when the Chef de Cuisine is off.

KEY RELATIONSHIPS

• Chef de Cuisine — sets standards, recipes, and staffing direction; the Sous Chef is the Chef de Cuisine’s right hand and runs the kitchen in their absence.
• Cooks — direct on-shift supervision, station assignments, prep, and pacing.
• Dishwashers — direct on-shift supervision.

CORE RESPONSIBILITIES

• Work the line during service, taking a station or expediting as needed, and keep every plate at standard.
• Lead and take part in daily prep; build prep lists and make sure mise en place is ready ahead of service.
• Support the Chef de Cuisine in running the kitchen day to day, and run the kitchen on shifts when the Chef de Cuisine is off.
• Supervise cooks and dishwashers on shift, including station assignments, workflow, and pacing.
• Execute and enforce recipes and presentation standards set by Chef Marc Forgione and the Chef de Cuisine.
• Assist with ordering, receiving, and inventory counts as directed by the Chef de Cuisine.
• Onboard and train new cooks and dishwashers on station and kitchen standards.
• Maintain food safety, sanitation, and health code standards, including opening and closing checklists and temperature logs.
• Flag staffing, quality, or equipment issues to the Chef de Cuisine promptly.
• Support kitchen readiness for live race days, marquee events (Belmont Stakes, Breeders’ Cup), dark-day service, and special events.

QUALIFICATIONS

• 3–5 years of professional kitchen experience, including at least 1 year in a lead, junior sous, or sous chef role; high-volume or fine-dining experience preferred.
• Strong line skills; able to work any station during service.
• Experience supervising cooks and dishwashers on shift.
• Working knowledge of ordering, receiving, and inventory.
• Food safety certification (ServSafe or equivalent).
• Ability to work a schedule built around a live racing calendar, including weekends, holidays, and marquee event dates.