Sous Chef - Craftsman Wood Grille & Tap House

Schulte Hospitality Group; Town of Manlius (NY); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Employee Meal Program

Professional Development Opportunities

Retirement Savings Plan

Job summary

Schulte Hospitality Group is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, ensuring high-quality food, safety, and efficiency. You will lead a culinary team, coordinate workflow, and train staff to uphold standards in a fast-paced environment.

The role requires 3–5 years culinary experience with supervisory exposure, a culinary degree or equivalent, and strong leadership, organizational, and communication skills. Evening/weekend availability is expected.

Qualifications

• 3–5 years of culinary experience with 1–2 years in a supervisory role.
• Culinary degree or equivalent professional experience preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and sanitation.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and problem-solving abilities.
• Flexible schedule including evenings, weekends, and holidays.
• Food Handler and/or ServSafe Certification preferred.

Responsibilities

• Assist the Executive Chef in planning, preparing, and executing menu items.
• Supervise and mentor line cooks and other kitchen staff during service.
• Ensure dishes are prepared consistently to recipes and standards.
• Monitor food quality, portions, and plating.
• Maintain inventory levels and assist with ordering, receiving, storing.
• Minimize food waste and control costs.
• Ensure compliance with health, sanitation, and safety regulations.
• Train new kitchen staff on recipes, techniques, safety, and standards.
• Coordinate workflow to ensure timely service during peak hours.
• Assist with scheduling, evaluations, and staff development.
• Step into the Executive Chef role during absences.
• Maintain a clean, organized, and safe work environment.
• Collaborate with front-of-house to ensure guest satisfaction.

Skills

Leadership

Food preparation

Inventory control

Kitchen organization

Multitasking

Attention to detail

Menu execution

Effective communication

Education

Culinary degree or equivalent experience

Job description

Job Description: Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. This role requires strong leadership, organizational skills, and a passion for delivering exceptional dining experiences while maintaining efficiency and consistency.

Key Responsibilities

• Assist the Executive Chef in planning, preparing, and executing menu items.
• Supervise and mentor line cooks and other kitchen staff during service.
• Ensure all dishes are prepared consistently according to recipes, presentation standards, and quality expectations.
• Monitor food quality, portion control, and plating.
• Maintain inventory levels and assist with ordering, receiving, and storing food and supplies.
• Minimize food waste and control food costs.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Train new kitchen employees on recipes, techniques, safety procedures, and kitchen standards.
• Coordinate kitchen workflow to ensure timely service during peak hours.
• Assist with scheduling, performance evaluations, and staff development.
• Step into the Executive Chef's role during absences.
• Maintain a clean, organized, and safe work environment.
• Collaborate with front-of-house management to ensure excellent guest satisfaction.

Qualifications

• 3–5 years of culinary experience, including at least 1–2 years in a supervisory role.
• Culinary degree or equivalent professional experience preferred.
• Strong knowledge of food preparation techniques, kitchen equipment, and sanitation practices.
• Ability to lead and motivate a team in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and problem-solving abilities.
• Flexible schedule, including evenings, weekends, and holidays.
• Food Handler and/or ServSafe Certification preferred.

Required Skills

• Leadership and team management
• Food preparation and presentation
• Inventory and cost control
• Kitchen organization
• Multitasking under pressure
• Attention to detail
• Menu executionFood safety compliance
• Effective communication

Physical Requirements

• Ability to stand for extended periods.
• Lift and carry up to 50 pounds.
• Work in hot, fast-paced kitchen environments.
• Perform repetitive motions such as chopping, lifting, and bending.

Compensation & Benefits

• Competitive salary
• Health, dental, and vision insurance
• Paid time off
• Employee meal program
• Professional development opportunities
• Retirement savings plan (if applicable)

Compensation Range

$70,000 - $75,000