Sous Chef
$51,870–$51,870 year
On-siteHogansburg, New York, United States
Job Summary
Manage day-to-day operations of the Tavern & MSA kitchen, supervising 15 to 25 associates including Lead Line Cooks, Cooks, and Utilities. Prepare and expedite foods for The Tavern/Maple dining room while ensuring all items are cooked according to established recipes, portioning, and serving standards. Conduct daily shift meetings, inspect uniforms, and administer team member reviews to maintain quality and service. Plan and price menu items with the Executive Chef, establish portion sizes, and conduct food inventory against set par levels. Monitor food costs, labor percentiles, and waste control procedures while ensuring proper scheduling to anticipate business activities. Maintain appropriate cleaning schedules for all kitchen areas and equipment, ensuring safety rules and regulations are followed throughout the shift.
Required Qualifications
- High School diploma or (GED) General Education diploma
- Minimum 5 years' experience or Culinary Degree and 3 years' experience
- Minimum 2 years Culinary Management experience
- Will be required to obtain Food Safety Certification
- Must obtain and maintain St. Regis Mohawk Tribal Work Permit License
- Must pass a criminal background check
- Must submit to and pass a drug test for illegal substances
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