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 inspection, tastings, and recipe standardization to ensure consistency across menus and maintain seamless production flow by monitoring inventory levels. Drive culinary innovation and catering excellence by contributing ideas that elevate cost efficiency, presentation, and guest experience, while supporting the Executive Chef with proposal development, creative menu concepts, and operational reporting. Safeguard a world-class kitchen environment by supervising culinary activities and optimizing staffing coverage, sometimes traveling to catered events to align personnel levels with business demands.
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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