Sous Chef

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

## Sous ChefApplylocations: Fairmount Parkposted on: Posted 28 Days Agojob requisition id: R-101266**About Us****Job Description:****Responsibilities:** • Coordinating training and overseeing kitchen staff in meal production, preparation, and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control • Operating and overseeing use of appliances including kitchen and other small kitchen appliances. • Providing input and suggestions to menus • Maintaining standards of sanitation, kitchen hygiene, and food service techniques and safety. Checking the quality of raw and cooked food products to ensure that standards are met • Instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food • Supervising and coordinating activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitoring Team Member’s worker performance • Attending and passing ServSafe or approved class, recognizing customer intoxication and food safety • Requisitioning stock, materials, supplies or equipment • Cooking or otherwise preparing food according to recipes, when necessary • Displaying knowledge of all emergency procedures • Following set schedules and specific job duties • Creating schedules and approving timecards. • Communicating on a consistent basis with all managers. Keeping them abreast of all department activities • Adhering to all policies and procedures as set forth by Director of Food and Beverage and the Chef • Following SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality • Maintaining cleanliness, safety, and sanitation standards in accordance with department policies and those of the Schenectady County Health Department • Ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifying a supervisor immediately if kitchen and equipment are not in good working order • Possessing the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production. Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables, and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Bally’s Casino standards and specifications • Giving Corrective Counseling as needed and yearly evaluations • Co-responsible for all BOH financial P&L’s • Perform other duties as assigned**Qualifications:** • Must be 21 years of age or older • Must have 3- 5 years of culinary experience (multi-outlet experience a plus) • Must be Food Handler certified • Ability to communicate effectively with guests, Team Members, and management in both written and verbal form. 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**Physical Demands & Work Environment:** • Must be able to speak, read, write and understand English fluently • Visual range must include near and far distances • Auditory range must include immediate environment • Must be able to move about property and kitchen areas easily • Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required. Must be able to coordinate multiple tasks at once • Must be able to implement strategic vision and plan day-to-day operation • Ability to lead • Must be able to work in extreme hot and cold temperatures • Must be able to handle high stress in the work environment and turn stress into high energy. • The work environment contains bright lights, loud noise, and stressful situations.**Base Pay Range:**50,000.00 - 55,000.00*This range represents the low and high end of the anticipated base salary range for this position. The base salary will depend on a number of factors such as: qualifications, experience level, and skillset.**Voluntary full-time employment benefits include medical, dental, and vision; life, AD&D, critical illness, and hospital insurance; short and long-term disability; identity/legal protection; as well as access to FSA and HSA accounts. Full and part-time employees are eligible to contribute to traditional and/or Roth 401(k) plans. Our Employee Assistance Program (EAP) offers counseling for a multitude of topics including (but not limited to) mental health, finances, adult care, disability, and grief.*Fairmount Park is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.