Sous Chef, Cornell Catering
$65,447–$75,632 year
On-site · Ithaca, New York, United States
Job Summary
Catering Sous Chef supports all aspects of food planning, production, and preparation for the assigned dining unit(s) in Cornell Catering, ensuring menu standards, recipe adherence, and quality controls while maintaining safety and sanitation compliance. The role provides on-the-job coaching and feedback to staff, collaborates with the Catering Chef and Dining Managers, and helps manage workload with fiscal responsibility, waste reduction, and efficient production planning. Requires 2+ years of culinary training or an Associate’s degree with 2–3 years of culinary experience, strong organizational and communication skills, and ability to work nights, weekends, and holidays. Must pass practical exam and cooking demonstration. Onsite at Ithaca main campus; pay range $65,447 – $75,632; no relocation assistance; no visa sponsorship.
Required Qualifications
- At least two years of training in a culinary program or an Associate’s degree and two or three years of culinary work experience in the hospitality or food service environment, or equivalent combination of education and work experience.
- Technical/computer skills, including experience with Microsoft Office Suite productivity tools.
- Effective verbal and written communication skills
- Working knowledge of appropriate food and health code
- Demonstrated skill in understanding cultural differences.
- Must be able to successfully complete Cornell Dining’s Sous Chef-level practical exam and a cooking demonstration, which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.
Additional Requirements
- Visa sponsorship not available for this position.
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