Executive Sous Chef — Lead a Fresh, Scratch Kitchen

Unidine; Commack (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Parental Leave

Holiday Time Off

Personal Leave

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Unidine in Commack, NY is seeking an Executive Sous Chef to assist the Executive Chef in overseeing kitchen operations while maintaining a safe, sanitary environment.

You will lead culinary teams, ensure quality, manage food cost controls, and support new program rollouts in collaboration with marketing and culinary teams. A strong background in diverse kitchen stations and cost awareness is required.

Qualifications

• Bachelor or associate degree in culinary arts or related field.
• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Knowledge of food cost and how it pertains to a kitchen, product and quality identification.
• Must be experienced with computers; including Word, Excel, PowerPoint, Outlook.
• Excellent interpersonal, customer service, and oral/written communication skills.

Responsibilities

• Supports Executive Chef in overseeing kitchen operations and safety.
• Prepare or direct the preparation of meals in line with corporate programs.
• Ensure high quality items are prepared and presented cost effectively.
• Assist in planning, ordering, inventory and food preparation.
• Support cost controls and expenditures for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Supervise staff to maintain cleanliness and sanitation.
• Motivate, train and direct back-of-house employees to meet objectives.

Skills

Customer service

Communication

Computer skills

Education

B.S. Culinary Arts / A.O.S. Culinary Arts

Tools

Microsoft Office

Excel

Outlook

Email

Job description

Unidine in Commack, NY is seeking an Executive Sous Chef to assist the Executive Chef in overseeing kitchen operations while maintaining a safe, sanitary environment.

You will lead culinary teams, ensure quality, manage food cost controls, and support new program rollouts in collaboration with marketing and culinary teams. A strong background in diverse kitchen stations and cost awareness is required.