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Sous Chef
Patrice & Associates • Tarrytown, NY • Posted 6 days ago via ZipRecruiter
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In-person • Full-time • $65,000-$75,000/yr • Mid Level
Job Highlights
Using AI ⚡ to summarize the original job post
As the Sous Chef, you will be responsible for the successful operation of the Culinary Department, assisting in supervision, preparation, and cooking of various food items. You will develop daily menu items and their preparation and garnishment, and may supervise hourly associates. This role involves working closely with the Executive Chef/Chef to develop new menus and assist with ordering, offering an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Responsibilities
- Assists the Executive Chef with managing cost controls and control expenditures for the account
- Assists the Executive Chef with planning and creating menus
- Produces and execute catering events
- Rolls out new culinary programs in conjunction with company marketing and culinary team
Qualifications
Required
- A.S. or equivalent experience
- Some progressive culinary/kitchen management experience, depending upon formal degree or training
- Catering experience a plus
- High volume, complex foodservice operations experience - highly desirable
- Institutional and batch cooking experiences helpful
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Full Job Description
Job Description
Summary:
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Key Responsibilities:
Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with company marketing and culinary team
Preferred Qualifications:
A.S. or equivalent experience
Some progressive culinary/kitchen management experience, depending upon formal degree or training
Catering experience a plus
High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
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