Seasonal Sous Chef — Gourmet Dining & Events

Cold Spring Harbor Laboratory Inc.; Cold Spring Harbor (NY); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

Competitive pay

Exceptional health benefits

Retirement plans

Time off

Wellness programs

Job summary

Cold Spring Harbor Laboratory is seeking a dedicated Sous Chef to join its culinary team on a seasonal fixed-term basis. The role emphasizes food preparation, supervision of kitchen staff, and strict adherence to food safety standards.

Responsibilities include preparing hot and cold dishes, assisting with purchasing and inventory, and stepping in for the chef when needed, including coverage for events and general dining services.

Qualifications

• At least 5 years of cooking experience in a restaurant, catering, or hotel environment.
• Sanitation Certificate is required.
• Spanish language skills are a plus.
• Must be available to work evenings, weekends, and holidays.

Responsibilities

• Prepare hot and cold meals according to recipes and chef direction.
• Maintain high sanitation and food safety standards.
• Clean and securely close the kitchen at the end of each shift.
• Maintain cooking equipment.
• Help supervise and support kitchen staff.
• Manage food preparation workload.
• Assist with purchasing and inventory information.
• Provide feedback on seasonal staff performance.
• Produce food for general dining and events.
• Cover chef responsibilities during absences.
• Maintain professional interactions with guests and coworkers.

Skills

Cooking experience

Sanitation certificate

Spanish (plus)

Evenings/weekends/holidays

Job description

Cold Spring Harbor Laboratory is seeking a dedicated Sous Chef to join its culinary team on a seasonal fixed-term basis. The role emphasizes food preparation, supervision of kitchen staff, and strict adherence to food safety standards.

Responsibilities include preparing hot and cold dishes, assisting with purchasing and inventory, and stepping in for the chef when needed, including coverage for events and general dining services.