Seasonal Sous Chef - Lead Kitchen & Events

Cold Spring Harbor Laboratory; Cold Spring Harbor (NY); On-site; USD 28,000 - 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 in New York seeks a dedicated, experienced seasonal Sous Chef to join our culinary team. The role involves preparing food, supervising kitchen staff, and upholding strict sanitation standards in a fast-paced environment.

You will assist with purchasing, inventory, and provide performance feedback for seasonal staff. The position requires availability for evenings, weekends, and holidays, with responsibilities spanning events and general dining operations.

Qualifications

• At least 5 years of cooking experience in restaurant, catering, or hotel environments.
• Sanitation Certificate 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.
• Close the kitchen securely at the end of each shift.
• Maintain cooking equipment.
• Support kitchen staff and supervise when needed.
• 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

Food safety

Kitchen supervision

Inventory management

Team communication

Event catering

Education

Sanitation Certificate

Job description

Cold Spring Harbor Laboratory in New York seeks a dedicated, experienced seasonal Sous Chef to join our culinary team. The role involves preparing food, supervising kitchen staff, and upholding strict sanitation standards in a fast-paced environment.

You will assist with purchasing, inventory, and provide performance feedback for seasonal staff. The position requires availability for evenings, weekends, and holidays, with responsibilities spanning events and general dining operations.