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Club Details

Mashomack Fish and Game Preserve Club

7435 Route 82
Pine Plains, NY 12567

Age of Club Number of Members Average Age of Members Club Ownership
60 440 60 Member-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
-- $1.30 $800,000.00 $400,000.00

Golf Facilities

Golf facilities unspecified

Tennis Facilities

  • 1 outdoor Har-Tru courts

Swimming Facilities

  • 1 Outdoor

Other Athletic Facilities

Dining Facilities

  • 4 Casual Dining Room that seats 200
  • 1 Outdoor Dining that seats 200

Special Club Features

Mashomack Fish & Game Preserve Club is a 1,900-acre private sporting preserve and social club located in Pine Plains, N.Y. Founded in 1964 on Shelter Island, N.Y. by Daniel Daly and David Thieringer, the Club relocated to northern Dutchess County, N.Y. in 1979. The club‘s 400 members and their guests enjoy a variety of sporting activities, centered around shooting and sporting clays, overseen by Shooting Manager, Tyler Olay. They also engage in fishing, polo, tennis, and swimming. Under the oversight of General Manager, David Thieringer and Assistant General Manager, TJ Greco, the Club provides fine-dining experiences and extravagant holiday celebrations. The club provides its members lodging via its three houses, located in a cluster of buildings anchored by the main Clubhouse, an 1800s Greek Revival “early transitional” building overlooking picturesque Halcyon Lake. The Club’s ambiance is charming, casual and intimate.

Club is open 5 days per week, 12 months per year.

Job Details

Date Posted


Job Title

Sous Chef

Brief Job Description

The Sous Chef is a leader in the F&B department “Back of the House” (b.o.h.), and displays the highest levels of integrity, teamwork, innovative thinking, and organization. The role best fits an innovative individual that has a passion for hands-on production of elevated cuisine. This supervisor is responsible for helping the Exectuvie Chef maintain the high energy, detail oriented, highly respected, and high achieving department. The Sous Chef is one of several key supervisors ensuring the overall success of the F&B operation in these areas: ala carte dining, banquets; meetings; and all club functions.

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Executive Chef/Club’s standard recipes.

• Assists the Executive Chef with weekly/monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Conducts daily raw cost tracking counts to ensure that all items are accounted for.

• Assumes complete leadership of the kitchen and it’s staff in the absence of the Executive Chef.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Report recommendations to Assistant General Manager for maintenance, repair and upkeep of the kitchen and its equipment.

• Prepares reports, arranges employee schedules and costs, menus and performs other administrative duties as assigned by the Executive Chef.

• Works in any station as assigned by the Executive Chef.

• Helps plan sustainability procedures in the kitchen.

• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).

• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories.

• Assists in food procurement, delivery, storage and issuing of food items.

• Expedites food orders during peak service hours.

• Supervises, helps train and evaluates kitchen personnel.

• Coordinates buffet/event presentations.

• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all member and guest complaints to the chef and assists in resolving complaints.

• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.

• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

• Attends staff meetings.

• Performs other appropriate tasks assigned by the Executive Chef & serves as second in command.

Candidate Qualifications

• Exceptional cooking skills; including the foundational understanding of all line stations

• Helps plan and monitor all food-production-related costs.

• Creatively plans exciting, themed/seasonal menus with the EC for events and daily service.

• Maintains food quality and sanitation standards.

• Knowledge of and ability to perform required role during emergency situations.

• Basic computer skills for inventory, ordering, menu creation, & email.

• Ability to work well with others and lead the culinary team in “one-team” philosophy

• Expected Shift: 10AM – 3pm / break / 430pm – close dinner.

• Restaurant Hours:

            Breakfast 8:00 am - 10:00 am | Thursday - Monday

            Lunch 12:00 pm -2:00 pm | Thursday - Monday

            Dinner 6:00 pm - 9:00 pm | Thursday- Sunday

            No Meals Served Tuesday / Wednesday. Wednesday is a prep day.

• In time determined by Executive Chef, eventually work entrée side with Exec.

• Skilled in handling emergency situations and providing resolutions promptly.

• Working knowledge of various computer/menu generating software including MS Office, Jonas Encore.

• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the private club.

• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.

• Knowledge of and ability to perform required role during emergency situations.

• Understanding that weekend/holiday’s are often the most important days for the club and the sous position is expected to be present and effective.

Educational Requirements

• A degree from post-secondary culinary arts program.

• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

• Any equivalent combination of experience and training that provides the required knowledge, skills and abilities to help run a high-standard kitchen at a private club

Date Position Available


Salary Range

$50,000.00 to $64,999.00

Other Benefits

• Annual bonus based on performance

• Annual (hire date) opportunity for raise based on performance

• Clothing allowance (work related items)

• Possibility for housing stipend

• Health Insurance for individual + eligible family w/ generous subsidary

• Managed - 401k + match; after one year of work

• Employee discount in pro shop

Please send resumes to:

Tj Greco
Assistant General Manager
7435 Route 82
Pine Plains, NY 12567
PHONE: 5183185151

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