School Dining Sous Chef — Lead Menus & Mentor

Elior North America; New York (NY); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident,}

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Independent School Dining in New York, NY, invites applications for a skilled sous chef to supervise and participate in the preparation and cooking of a wide range of foods. You will teach others, oversee quality, and help ensure sanitation and safety across production areas.

The role emphasizes menu development, cost control, and leadership of supervisory and support staff, with opportunities to contribute to special events and catered functions.

Qualifications

• 3–5 years of culinary management experience.
• Strong leadership and verbal/written communication skills.
• Proven ability to manage costs and budgets.
• Experience with institutional or large-scale food service preferred.

Responsibilities

• Develop menus considering tastes, nutrition, preparation, procedures and budget.
• Maintain production, safety and sanitation standards.
• Direct and participate in daily preparation of standard and gourmet items.
• Evaluate raw food quality and finished product quality.
• Oversee inventory controls for food, supplies and equipment and train staff.
• Ensure high levels of customer service and support special events.

Skills

Culinary management

Leadership

Budgeting

Menu development

Communication

Education

Bachelor's degree in institutional management

Job description

Elior Independent School Dining in New York, NY, invites applications for a skilled sous chef to supervise and participate in the preparation and cooking of a wide range of foods. You will teach others, oversee quality, and help ensure sanitation and safety across production areas.

The role emphasizes menu development, cost control, and leadership of supervisory and support staff, with opportunities to contribute to special events and catered functions.