Sous Chef
$70,000–$85,000 year
On-siteJamaica, New York, United States
Job Summary
Lead daily kitchen operations by guiding culinary teams to deliver exceptional food quality, flawless technique, and consistent portioning while enforcing strict compliance with federal and state food safety regulations. Champion ingredient excellence through inventory monitoring, recipe standardization, and proactive communication regarding shortages to the Executive Chef. Drive culinary innovation by contributing to creative menu development, cost control, and proposal support, ensuring all items meet airline meal specs and premium catering expectations. Optimize staffing coverage and travel to catered events to align culinary personnel levels with business demands. Maintain Culinary Excellence Standards by training, motivating, and managing kitchen personnel under pressure.
Required Qualifications
- Minimum of 3+ professional cooking experience in a high-volume kitchen environment
- Ability to work efficiently under pressure while maintaining attention to detail and consistency in food quality
- Familiarity with kitchen safety and sanitation protocols
- Excellent teamwork and communication skills
- Ability to work long hours on foot and in environments with varying temperatures
- Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs
Desired Qualifications
- Culinary degree or certification
- Knowledge of current catering industry trends
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