Lead Sous Chef for Dining Services | Fast-Paced Kitchen

American Dining Creations; Village of Dryden (NY); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Medical, Prescription, Dental, Vision

FSA/HSA

Ongoing training and development

Job summary

American Dining Creations is seeking a Sous Chef to support the Executive Chef in delivering daily culinary services. You will work with culinary staff to ensure recipes and safety standards are followed, while maintaining a clean, organized kitchen and accurate production records.

The role involves supervising BOH staff, guiding food stations and catering events, and coordinating with the General Manager on daily operations. Strong leadership and safety knowledge are essential for success.

Qualifications

• Associate degree in culinary arts or hospitality preferred.
• 3+ years leadership experience in culinary roles.
• Experience planning staff schedules, hiring and staff development.
• Proficient with MS Office and catering/inventory systems.
• Knowledge of local/state food safety regulations.
• Ability to lift up to 50 lbs and stand/walk/bend daily.

Responsibilities

• Assist Executive Chef with all culinary service points and events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food 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.
• May be assigned other duties as needed.

Skills

Leadership

Time management

Multitasking

Team supervision

Food safety knowledge

Education

Associate degree in culinary arts or hospitality

Culinary degree from accredited association

Tools

Microsoft Office

Catering software

Inventory systems

Job description

American Dining Creations is seeking a Sous Chef to support the Executive Chef in delivering daily culinary services. You will work with culinary staff to ensure recipes and safety standards are followed, while maintaining a clean, organized kitchen and accurate production records.

The role involves supervising BOH staff, guiding food stations and catering events, and coordinating with the General Manager on daily operations. Strong leadership and safety knowledge are essential for success.