Sous Chef at The Oncenter
$55,000–$60,000 year
On-siteSyracuse, New York, United States
Job Summary
Support all culinary operations by overseeing production, sanitation, and stewarding throughout the facility. Lead by example in preparing and cooking menu items in a high-volume, event-driven environment while executing production schedules and event order timelines. Provide hands-on supervision, coaching, and training to cooks and staff, and act as a point of leadership in the absence of the Executive Chef. Maintain full compliance with food safety regulations, manage inventory to control costs, and ensure a clean, organized kitchen environment. Work extended and flexible hours including late nights, early mornings, weekends, and holidays.
Required Qualifications
- Minimum of four (4) years in banquet facility producing meals for large or multiple events
- Two-year associate degree in culinary arts, or a combination of education and experience
- Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time
- Must have the ability to lift, push, and pull 50+lbs
- Must be able to stand or walk for long periods of time
- Ability to work in a noisy, fast-paced environment
- Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays
- Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment
- Ability to operate industry related equipment
- Ability to be creative with food presentations and maintain a quality product
- Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems
Desired Qualifications
- Previous leadership experience preferred
- ServSafe & TIPS certification preferred
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