Senior Sous Chef: Lead High-Volume Kitchen & Menu

Fairmount Park, Inc.; Town of Camillus (NY); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k)

Employee Assistance Program

Job summary

Fairmount Park, Inc. is seeking an experienced Sous Chef in New York to lead kitchen operations, train staff, and ensure quality across high-volume meal production. You will supervise cooks, maintain sanitation and safety standards, and contribute to menu planning while coordinating with managers.

The role requires 3–5 years of culinary experience, Food Handler certification, and availability to work nights, weekends, and holidays in a fast-paced environment.

Qualifications

• Must be 21 years of age or older.
• 3–5 years of culinary experience; multi-outlet experience is a plus.
• Must be Food Handler certified.
• Ability to communicate effectively with guests, team members, and management.
• Must manage time effectively with minimum supervision.
• Ability to handle high pace production.
• Must be able to obtain and retain Illinois Gaming License.
• Must have open work availability to work nights, weekends, and holidays.

Responsibilities

• Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor.
• Operating and overseeing use of appliances and small kitchen equipment.
• Providing input and suggestions to menus.
• Maintaining sanitation, kitchen hygiene, and food safety standards.
• Instructing cooks and workers in preparation, cooking, garnishing, and presentation.
• Supervising activities of cooks and workers engaged in food preparation and serving.
• Creating schedules and approving timecards.
• Communicating with managers about department activities.

Skills

Culinary experience

Food Handler certification

Effective communication

Time management

Team leadership

Job description

Fairmount Park, Inc. is seeking an experienced Sous Chef in New York to lead kitchen operations, train staff, and ensure quality across high-volume meal production. You will supervise cooks, maintain sanitation and safety standards, and contribute to menu planning while coordinating with managers.

The role requires 3–5 years of culinary experience, Food Handler certification, and availability to work nights, weekends, and holidays in a fast-paced environment.