Sushi Chef

About Us

Silo Ridge Field Club is a private, gated community situated on 850 acres in New York’s scenic Hudson Valley. Near the towns of Millbrook and Amenia and just two hours outside of Manhattan, this exclusive community includes 300 residences; a world-class 18-hole Tom Fazio-designed golf course; an equestrian center and activity barn; a state-of-the-art fitness center and field house for sports, wellness, and recreational facilities; and Discovery’s renowned Outdoor Pursuits program. Silo Ridge promises near-limitless possibilities for unforgettable family recreation.

At Silo Ridge, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences.

Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world.

About the Role

This full-time, year-round Sushi Chef position is located at Silo Ridge Field Club in Amenia, New York. The Sushi Chef will use extensive knowledge of local and imported products to create menus and lead the club’s sushi stations by providing innovative, fun, and exciting menu items to members and guests. The role involves overseeing, hiring, and training sushi cooks and assistants to maintain exceptional levels of service.

Responsibilities

• Create and oversee daily operating procedures for execution of the sushi menu in accordance with business objectives, including food cost, inventory control, portion control, quality of food, productivity, labor cost, and speed in service.
• Ensure items prepared are always of the highest quality in both presentation and taste; perform regular spot checks for menu accuracy and taste.
• Recommend or create new menu items utilizing research on new or local products, trends, and member requests while delivering on financial targets and quality expectations.
• Schedule working hours of all sushi employees, balancing expected business volume with labor cost conservation.
• Train employees on sushi menu standards to ensure execution when not present.
• Anticipate daily business levels and ensure proper scheduling, inventory, and preparations to minimize spoiled or contaminated products.
• Control the quality and quantity of ingredients, suggest modifications or alternatives to improve profitability.
• Work closely with the Culinary Director to determine quality and quantity of ingredients, aiming to eliminate waste/spoilage.
• Discuss and recommend menu price adjustments with the Culinary Director; determine prices of unlisted food items with guidance.
• Collaborate with Stewarding to maintain clean and orderly kitchen areas.
• Aid in supervising culinary employees to ensure completion of cleaning schedules, temperature records, and opening/closing checklists.
• Champion a clean and safe work environment by ensuring all safety, health, and food handling standards are followed.
• Ensure compliance with high-level food safety management systems, including HACCP and all local food safety regulations.
• Monitor maintenance of all equipment in the supervised area to prevent damage or loss.
• Assist with member or guest issues/concerns in a professional and courteous manner.
• Attend department meetings and trainings as necessary.

Qualifications

• Culinary degree or certificate strongly preferred.
• At least five (5) years of culinary experience in high-end sushi restaurants (e.g., Nobu, Zuma, Masa, Sushi Samba).
• Prior culinary leadership experience in a high-end restaurant, resort, or private club preferred.
• Experience working in a wide range of culinary skills and styles.
• Extensive knowledge of sushi preparation.
• Experience sourcing local ingredients and creating menu items based on seasonal ingredients.
• Extraordinary attention to detail, quality, taste, and service.
• Knowledge of all food products—local and imported.
• Knowledge of F&B operational requirements.
• Thorough understanding of all occupational health and safety issues.

Additional Requirements

• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays; long hours may be required due to business demands.
• Ability to work in a team environment and stay calm during busy periods.
• Ability to read, write, speak, and understand English; additional languages preferred.
• Ability to meet physical demands, including working indoors/outdoors in all weather conditions, standing/walking for over eight (8) hours, and lifting/carrying items over fifty (50) pounds.
• Flexibility and ability to pivot to new projects in a fast-paced environment.

Benefits

• $100,000.00 - $115,000.00 + Annual Bonus
• Medical, Dental, and Vision Benefits
• 401k Contribution
• Paid Sick Time and Paid Holidays
• Employee Meals, Referral Incentives, and Recognition Programs
• Professional development and upward mobility opportunities
• Work-Family Culture