Lead Chef, Catering & Events — Menu Mastery & Service

Cold Spring Harbor Laboratory; Cold Spring Harbor (NY); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive pay

Exceptional health benefits

Retirement plans

Paid time off

Wellness Center

On-site childcare center

Job summary

A leading research and educational institution in New York is looking for a Lead Chef to oversee food preparations in their Catering & Events department. This role requires extensive culinary expertise with a minimum of 10 years of cooking experience in various settings. The ideal candidate will ensure high standards of food quality, maintain sanitation, and provide excellent customer service. A Bachelor's Degree in Nutrition and experience in menu planning are essential. Salary ranges from $27.34 to $32.72 per hour, depending on qualifications.

Qualifications

• 10 years of cooking experience in restaurant, catering facility, or hotel required.
• Ability to speak and understand Spanish is helpful.
• Ability to work evenings, weekends, and holidays as required.

Responsibilities

• Prepare and display food in a variety of service styles.
• Ensure that menus and recipes are followed for a consistent product.
• Maintain a clean and sanitary kitchen environment.
• Interact courteously with clientele and fellow employees.
• Provide excellent customer service.

Skills

Supervision principles

Menu planning

Organization skills

Hot food preparation

Proper sanitation procedures

Diplomacy and tact

Telephone etiquette

Education

Bachelor’s Degree in Nutrition

Job description

A leading research and educational institution in New York is looking for a Lead Chef to oversee food preparations in their Catering & Events department. This role requires extensive culinary expertise with a minimum of 10 years of cooking experience in various settings. The ideal candidate will ensure high standards of food quality, maintain sanitation, and provide excellent customer service. A Bachelor's Degree in Nutrition and experience in menu planning are essential. Salary ranges from $27.34 to $32.72 per hour, depending on qualifications.