Lead Chef – Catering & Events, Fine Dining

Cold Spring Harbor Laboratory; Cold Spring Harbor (NY); On-site; USD 37,000 - 45,000; Full time

Benefits offered by this job

Sign On Bonus

Health benefits

Retirement plans

Paid time off

Wellness Center

On-site childcare

Job summary

Cold Spring Harbor Laboratory is seeking a Lead Chef to lead the Catering & Events team, shape menus, and ensure exceptional service across events from banquets to fine dining.

You will supervise staff, coordinate with management on menu planning, maintain sanitation and safety standards, and deliver consistent, high-quality food experiences for diverse clients, including evenings and weekends as required.

Qualifications

• Bachelor’s Degree preferably in Nutrition and two years of culinary school required.
• Ten years cooking experience in restaurant, catering facility and/or hotel required.

Responsibilities

• Prepare and display food in a wide variety of service styles – including catering, buffets, picnics & fine dining services
• Participate and ensure that menus and recipes are followed, so as to provide a consistent product
• Uphold Nassau County sanitation rules, regarding perishable food handling and storage regulations on a daily basis
• Collaborate with management on menu planning, development, and seasonal updates
• Maintain a clean, organized, and sanitary kitchen environment, including completing thorough closing procedures after each shift Interact in a courteous manner with clientele, fellow employees and other supervisors
• Provide excellent customer service by interacting professionally with clients, team members, and leadership
• Support management by ensuring all departmental policies, procedures, and operational standards are followed

Skills

Supervision

Scheduling

Menu planning

Hot food prep

Sanitation

Equipment repair

Organization

Diplomacy

Telephone etiquette

Education

Bachelor's degree in Nutrition

Culinary school training

Job description

Cold Spring Harbor Laboratory is seeking a Lead Chef to lead the Catering & Events team, shape menus, and ensure exceptional service across events from banquets to fine dining.

You will supervise staff, coordinate with management on menu planning, maintain sanitation and safety standards, and deliver consistent, high-quality food experiences for diverse clients, including evenings and weekends as required.