Creative Sous Chef: Menu Innovation & Kitchen Leadership

Sen Restaurant; Village of Sag Harbor (NY); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Health insurance

Paid time off

Flexible Scheduling

Competitive Compensation

Career Advancement Opportunities

Job summary

Sen Restaurant in Sag Harbor is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to craft innovative menus and prepare exceptional meals.

The ideal candidate is experienced, creative, and a strong leader who thrives under pressure and can drive kitchen excellence. You will oversee menu development, food preparation, and staff training while maintaining high standards of quality and food safety.

Qualifications

• Extensive culinary experience.
• High school diploma or GED required.
• Culinary school certification preferred.
• ServeSafe or Food Handler certification.

Responsibilities

• Create innovative menus according to seasonal ingredients and customer expectations.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef with kitchen operations to increase revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors for quality at best price.
• Follow all food safety rules and regulations.

Skills

Extensive culinary experience

Advanced culinary techniques

Leadership

Ability to work under pressure

Strong management skills

Education

High school diploma/GED

Culinary school certification (preferred)

ServeSafe or Food Handler certification

Job description

Sen Restaurant in Sag Harbor is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to craft innovative menus and prepare exceptional meals.

The ideal candidate is experienced, creative, and a strong leader who thrives under pressure and can drive kitchen excellence. You will oversee menu development, food preparation, and staff training while maintaining high standards of quality and food safety.