Lead Sous Chef — Culinary Leadership & Events

American Dining Creations; Mattydale (NY); Presencial; USD 32.000 - 34.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Weekly pay

401K with company match

Medical, Prescription, Dental, and Vis

Descripción de la vacante

American Dining Creations is seeking an experienced Sous Chef to support the Chef & Executive Chef in daily culinary services at our Liverpool, NY location. You will work with culinary staff to ensure recipes and safety standards are followed, supervise BOH staff, and help maintain kitchen organization and production records.

You will assist with food stations, catering events, and may cover shifts during peak hours, meeting daily with the Executive Chef or GM to discuss operations.

Formación

• Associate degree in culinary arts or hospitality preferred.
• Three years experience in a similar culinary leadership role preferred.
• Experience planning and managing employee schedules, hiring, and staff development.
• Knowledge of all local and state food safety regulations.

Responsabilidades

• Assist the Executive Chef with all culinary points of service including food stations and catering events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food handling safety protocols are met.
• Keep kitchen clean and organized, maintain production records and equipment.
• May cover a shift or station during peak operation hours.
• Meet daily with Executive Chef or General Manager regarding operations.

Conocimientos

Culinary leadership

Scheduling & staff

Multitasking

Microsoft Office

Food safety knowledge

Educación

Associate degree in culinary arts or hospitality

Culinary degree from accredited association

Herramientas

Microsoft Office

Descripción del empleo

American Dining Creations is seeking an experienced Sous Chef to support the Chef & Executive Chef in daily culinary services at our Liverpool, NY location. You will work with culinary staff to ensure recipes and safety standards are followed, supervise BOH staff, and help maintain kitchen organization and production records.

You will assist with food stations, catering events, and may cover shifts during peak hours, meeting daily with the Executive Chef or GM to discuss operations.