Lead Kitchen Sous Chef for Menu Innovation

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

Job summary

Remington Hotels is seeking a Sous Chef to supervise kitchen staff and ensure quality food production in the absence of the Executive Chef. This role supports both restaurant and banquet operations and emphasizes timing, portions, and sanitation.

The Sous Chef will assist in menu creation, enforce opening/closing procedures for stations, manage inventory, and participate in monthly food and beverage inventories. This is an in-office role with responsibilities across daily kitchen operations.

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

Remington Hotels is seeking a Sous Chef to supervise kitchen staff and ensure quality food production in the absence of the Executive Chef. This role supports both restaurant and banquet operations and emphasizes timing, portions, and sanitation.

The Sous Chef will assist in menu creation, enforce opening/closing procedures for stations, manage inventory, and participate in monthly food and beverage inventories. This is an in-office role with responsibilities across daily kitchen operations.