Sous Chef

DeRomo; Town of Florida (NY); On-site; USD 52,000 - 76,000; Full time

Job summary

DeRomo is seeking a Sous Chef in New York to assist the Executive Chef with inventory control, staff management, expo duties, and overall food preparation.

The role emphasizes maintaining safety and quality standards while supporting a positive kitchen culture and high guest satisfaction.

Qualifications

• High School or better.
• Associates or better in Hospitality and Resort Management preferred.
• 5–6 years of progressive line cook and/or sous chef experience.

Responsibilities

• Supervise kitchen staff performance to ensure proper activity.
• Manage inventory, stock purchasing, and storage.
• Perform administrative tasks as directed by supervisors.
• Ensure production and preparation meet standards of quality, quantity, and safety.
• Promote high level of service to exceed customer expectations.
• Address customer inquiries, complaints, and suggestions.
• Support and guide kitchen staff as needed.
• Assist in recruiting, hiring, and training cooks.
• Respond to complaints and take action to regain guest satisfaction.
• Develop and train department staff and maintain cleanliness and sanitary practices.

Skills

Leadership

Detail Oriented

Flexibility

Communication

Team Management

Education

High School or better

Associates or better in Hospitality and Resort Management

Job description

Sous Chef is responsible for supporting the Executive Chef with such tasks as inventory, staff management, expo, and food preparation.

Essential Functions:

• Supervise performance of kitchen staff to ensure proper activity
• Ensure effective inventory, stock purchase, and storage
• Perform administrative tasks as will be communicated by superiors
• Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
• Work towards exceeding customer’s expectation by encouraging and promoting high level of service
• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
• Give appropriate support or guidance to members of kitchen when need arises
• Assist with staff disputes in the department and report any unresolved issues
• Promote good team spirit regularly
• Assist in recruiting, hiring, and training employee cooks
• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Assist with the development and training of department staff
• Ensure that working areas are always kept clean and sanitary practices for food handling, general cleanliness, and maintenance of kitchen are upheld
• Report the need for maintenance to appropriate staff
• Ensures a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that a guest or team member is injured
• Establish and maintain a positive culture with line level staff as well as between various market departments.
• Ensure quality pre-shift meetings are daily, held.

Travel Required

No .

Behaviors

Leader

Leader: Inspires teammates to follow them

Detail Oriented

Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Motivations

Flexibility

Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

Ability to Make an Impact

Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Education

Required

High School or better.

High School or better.

Preferred

Associates or better in Hospitality and Resort Management.

Experience

Preferred

5-6 years:

Progressive line cook and/or sous chef experience

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.