Hotel Kitchen Supervisor & Culinary Lead

Remington Hospitality; Hauppauge (NY); Sur place; USD 64 000 - 86 000; Plein temps

Résumé du poste

Remington Hospitality is seeking a Sous Chef in Hauppauge, NY to supervise the kitchen staff and ensure quality food production in the executive chef’s absence. The role involves guiding cooks across restaurants and banquets, with a focus on timing, portions, food quality, and sanitation.

You will follow strict handling guidelines, manage opening/closing procedures for Station Cooks I–III, expedite during peak periods, and oversee inventory and portion control. Salary is $75,000 per year.

Responsabilités

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
• Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.
• Follow procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly.
• Assist in menu and recipe creation, in cooperation with Executive Chef.
• Other duties as assigned to ensure effective operation of the overall hotel.

Description du poste

Remington Hospitality is seeking a Sous Chef in Hauppauge, NY to supervise the kitchen staff and ensure quality food production in the executive chef’s absence. The role involves guiding cooks across restaurants and banquets, with a focus on timing, portions, food quality, and sanitation.

You will follow strict handling guidelines, manage opening/closing procedures for Station Cooks I–III, expedite during peak periods, and oversee inventory and portion control. Salary is $75,000 per year.