Sous Chef

Villa-Roma; Lower Beechwood (NY); On-site; USD 35,817 - 55,104; Full time

Benefits offered by this job

Health insurance

Paid vacation

401k

Meal during shift

Employee discounts

Professional development

Job summary

Villa Roma Resort & Conference Center in Callicoon, NY, is seeking a skilled Sous Chef to lead kitchen operations under the Executive Chef. This role emphasizes culinary excellence, staff supervision, menu development, and maintaining high standards of food safety and presentation.

The ideal candidate has 3–5 years of sous chef or leadership kitchen experience, proficiency in cost control and training, ServSafe certification or plan to obtain it within 90 days, and the ability to work flexible

Qualifications

• 3–5 years of professional kitchen leadership experience.
• Strong knowledge of cooking techniques and menu planning.
• Ability to train and supervise kitchen staff and ensure food safety.

Responsibilities

• Assist Executive Chef in menu planning, food preparation, inventory control, and staff supervision.
• Coordinate daily kitchen operations and ensure compliance with food safety regulations.
• Train and develop line cooks and kitchen personnel; manage performance evaluations.
• Contribute to seasonal menu development and guest-focused dining experiences.

Skills

Culinary leadership

Menu planning

Staff training

Food safety knowledge

Education

Culinary degree or certification

ServSafe certification

Job description

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Sous Chef

Callicoon, NY, US

3 days ago Requisition ID: 1097

Salary Range: $26.00 To $40.00 Hourly

SOUS CHEF JOB DESCRIPTION

POSITION SUMMARY

The Sous Chef at Villa Roma Resort & Conference Center serves as the second-in-command in our kitchen operations, working directly under the Executive Chef to ensure the delivery of exceptional culinary experiences. This position requires culinary expertise, leadership capabilities, and organizational skills to maintain our high standards of food quality and presentation while supporting kitchen staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The Sous Chef will assist the Executive Chef in all aspects of kitchen management including menu planning, food preparation, inventory control, and staff supervision. This role involves coordinating daily kitchen operations, ensuring compliance with food safety regulations, and maintaining quality standards across all food service outlets at the Resort. The Sous Chef will train and develop line cooks and other kitchen personnel, conduct performance evaluations, and foster a positive work environment that emphasizes teamwork and professional growth. Additionally, the position requires creativity in developing seasonal menu items, participating in special events, and responding to guest feedback to continuously improve dining experiences.

QUALIFICATIONS

Previous experience as a Sous Chef or in a similar culinary leadership role is required, with a minimum of 3-5 years of professional kitchen experience. Candidates must possess strong knowledge of various cooking methods, ingredients, and culinary techniques as well as demonstrated ability to train and supervise kitchen staff. Proficiency in menu planning, recipe development, food cost control, and inventory management is essential. The ideal candidate will have excellent communication skills, the ability to work effectively under pressure, and a commitment to maintaining the highest standards of food safety and sanitation. Culinary education or certification is preferred, and ServSafe certification is required or must be obtained within 90 days of employment.

PHYSICAL REQUIREMENTS

This position requires the ability to stand for extended periods, lift and carry up to 50 pounds, and work in a fast-paced environment with exposure to extreme temperatures. The Sous Chef must be able to perform repetitive motions including chopping, stirring, and reaching while maintaining attention to detail and quality standards. Flexibility to work varying schedules including evenings, weekends, and holidays is necessary.

WORK ENVIRONMENT

The Sous Chef works in a high-volume, professional kitchen environment that can be hot, humid, and noisy. The position involves close coordination with other departments including service staff, catering, and banquets. During peak seasons and special events, the Sous Chef may be required to work extended hours to ensure operational success.

Full-time Sous Chefs are eligible for health insurance, paid vacation (based on eligibility criteria), 401k retirement plan, meal during shift, employee discounts at resort facilities, and opportunities for professional development and advancement within the organization.

Villa Roma Resort & Conference Center is an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, national origin, disability, veteran status, or any other protected characteristic.