Hotel Sous Chef - Hyatt LI

Remington Hospitality; Hauppauge (NY); On-site; USD 64,000 - 86,000; Full time

Job summary

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.

Responsibilities

• 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.

Job description

Position Summary

The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executives Chef.

Position Summary

The Sous Chef supervises the kitchen staff to ensure quality food products are produced in the absence of the Executives Chef.

Core Responsibilities

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.

Pay: $75,000 / Per Year