Lead Chef: Catering & Events, Menu & Service Expert

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

Job summary

Cold Spring Harbor Laboratory invites applications for a Lead Chef in the Catering & Events department. The role leads culinary operations and ensures high-quality service across catering, buffets, picnics, and fine-dining events.

The ideal candidate has a Bachelor's Degree in Nutrition and two years of culinary school, plus ten years of cooking experience in professional settings. Spanish language ability is helpful; evening, weekend, and holiday availability is required.

Qualifications

• Bachelor's Degree in Nutrition and two years of culinary school.
• Ten years cooking experience in restaurant, catering facility or hotel.
• Spanish language ability is helpful; evenings, weekends and holidays 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

Staff scheduling

Menu planning

Cooking

Sanitation

Equipment troubleshooting

Organization

Diplomacy

Telephone etiquette

Education

Bachelor's Degree in Nutrition

Culinary school training

Job description

Cold Spring Harbor Laboratory invites applications for a Lead Chef in the Catering & Events department. The role leads culinary operations and ensures high-quality service across catering, buffets, picnics, and fine-dining events.

The ideal candidate has a Bachelor's Degree in Nutrition and two years of culinary school, plus ten years of cooking experience in professional settings. Spanish language ability is helpful; evening, weekend, and holiday availability is required.