Sous Chef
$75,000–$75,000 year
On-site · East Hampton, New York, United States
Job Summary
Seasonal Sous Chef responsible for helping to prepare and design all food and drink menus, producing high-quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Key duties include maintaining and developing recipes, organizing tastings for menu changes, writing clear cooking procedures, managing food and labor costs, ensuring LDV service standards, coordinating with staff, and participating in meetings and events. Required skills include leadership, high-volume kitchen experience, proficiency with computer programs and POS systems, fluency in English (Spanish a plus), and flexibility to work nights, weekends, and holidays. Certifications in NYC Food Handlers or ServSafe are required by state laws.
Required Qualifications
- 3 - 5 years’ experience in fine dining and high-volume kitchen environments
- High School Diploma or GED
- Brooklyn NY NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws
- Ability to work nights, weekends and holidays
- Polished personal presentation and LDV Hospitality standards adherence
- Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS systems
Apply with one swipe on Sorce. We auto-fill applications and apply on your behalf — no cover letters, no 40-minute forms.
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.