Seasonal Sous Chef

Discovery Land Co.; New York (NY); On-site; USD 50,000 - 65,000; Full time

Job summary

Une entreprise de restauration de premier plan recherche un Junior Sous Chef pour rejoindre son équipe à Silo Ridge Field Club, New York. Vous serez responsable de la supervision de la préparation des aliments et de la gestion du personnel. Ce poste saisonnier offre l’opportunité de travailler au sein d'une équipe dédiée à offrir une expérience culinaire de qualité supérieure aux membres et invités.

Qualifications

• Cinq (5) ans d'expérience culinaire dans des resorts, hôtels ou clubs de haut niveau.
• Expérience antérieure en leadership culinaire appréciée.

Responsibilities

• Superviser et gérer toute la préparation alimentaire et l'organisation de la cuisine.
• Collaborer avec le Chef Exécutif pour la création et l'implémentation des menus.

Skills

Leadership

Gestion des compétences culinaires

Communication

Education

Diplôme culinaire ou expérience équivalente

Job description

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally.

Join the Discovery family, where quality and service are at the heart of everything we do!

This role will be located at one of Discovery Land Company’s locations: Silo Ridge Field Club, set outside of Amenia, New York.

Silo Ridge Field Club is seeking a seasonal Junior Sous Chef to join the Food and Beverage Culinary Department. These roles will be full time between May 20, 2025, and October 30, 2025.

The Sous Chef is responsible for supervising and managing all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef/Culinary Director to train and develop the culinary staff, and refine procedures and skills used in the kitchen to ensure consistency and accuracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Key Responsibilities

1. Work closely with the Executive Chef/Culinary Director in determining quality and quantity of ingredients used, with a focus on eliminating waste/spoilage, especially meats, fish, produce, etc.
2. Assist in menu creation, development, and implementation at our a la carte locations, The Family Barn, Ridge House, and at banquet events.
3. Discuss with the Executive Chef/Culinary Director and recommend menu price adjustments when warranted, and determine prices of unlisted food items with guidance.
4. Schedule working hours of all kitchen employees, considering expected business volume and labor cost conservation.
5. Adhere to budgeted headcounts for the assigned outlet according to budget and business level.
6. Assign specific duties to all employees under supervision and instruct them in their work.
7. Ensure the quality of all food items prepared by constantly checking for taste, temperature, and visual appeal.
8. Ensure all dishes are uniform and portion sizes are adhered to as per specifications set by the Executive Chef/Culinary Director.
9. Stay alert for new products that may improve quality or lower food costs, and suggest improvements to the Executive Chef/Culinary Director.
10. Prevent the use of contaminated products and ensure employees who are ill do not participate in food preparation.
11. Maintain high standards of food safety management, including ServSafe, HACCP, and local regulations.
12. Ensure compliance with safety, health, security, and government policies and legislation.
13. Work closely with Stewarding to keep kitchen areas clean and orderly.
14. Check maintenance of all equipment and prevent damage or loss.
15. Perform any other duties as assigned.

Qualifications

1. Culinary Degree or equivalent experience.
2. At least five (5) years of culinary experience in large, world-class resorts, hotels, or clubs.
3. Prior culinary leadership experience in high-end restaurants, resorts, or private clubs preferred.
4. Complete knowledge of all cookery techniques and processes.
5. Thorough knowledge of local and imported food products.
6. Experience sourcing local ingredients and creating seasonal menu items.
7. Understanding of occupational health and safety issues.
8. Knowledge of F&B operational requirements.

Additional Requirements

1. Ability to work flexible hours, including evenings, weekends, and holidays; shifts longer than eight hours may be required.
2. Positive attitude, professional demeanor, and excellent communication and interpersonal skills.
3. Ability to work well in a team and stay calm during busy times.
4. Proficiency in English; additional languages are a plus.
5. Physical ability to work indoors and outdoors in all weather conditions, standing, walking, and lifting items over fifty pounds.
6. Flexibility and adaptability to new projects and fast-paced environments.