Sous Chef at The Oncenter

ASM Global-SMG; United States; On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Paid vacation

401k plan

Job summary

ASM Global-SMG is searching for a skilled Sous Chef to assist in managing culinary operations at The Oncenter in Syracuse, New York. This role involves supporting daily operations, ensuring food safety compliance, and leading a team of culinary staff in a fast-paced environment.

The ideal candidate will have a strong background in high-volume event cooking, a culinary arts degree, and experience in leadership roles. A competitive salary of $55,000-$60,000 plus benefits is offered.

Qualifications

• Minimum of four years in banquet facility producing meals for large events.
• Two-year associate degree in culinary arts preferred.
• Previous leadership experience preferred.

Responsibilities

• Support daily culinary operations under Executive Chef.
• Lead preparation and cooking of menu items.
• Ensure compliance with food safety and sanitation regulations.
• Supervise and train culinary staff.

Skills

High-volume event cooking

Food safety compliance

Team leadership

Culinary creativity

Education

Associate degree in culinary arts

Job description

THE ROLE

Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. This position reports directly to the Executive Chef and Executive Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Work closely with the Executive Chef and Executive Sous Chef to support and execute daily culinary operations.
• Lead by example in the preparation, cooking, and execution of menu items in a high-volume, fast-paced, event-driven environment.
• Execute production schedules, prep lists, and event order timelines to ensure accurate and timely delivery for all events.
• Maintain full compliance with food safety, sanitation, and health regulations, including proper food handling, temperature control, and storage procedures.
• Prepare hot boxes, coolers, and appropriate transport between venues ensuring quality and integrity are maintained.
• Ensure all culinary operations are organized, staffed, and completed on schedule to support seamless event execution.
• Provide hands‑on supervision, coaching, and training to cooks, dishwashers, and culinary staff; support performance management as needed.
• Assist with inventory management, including weekly counts, ordering, and receiving, while helping to control food cost and minimize waste.
• Maintain a clean, safe, and organized kitchen environment in accordance with company standards and regulatory requirements.
• Act as a point of leadership in the absence of the Executive Chef or Executive Sous Chef, helping to direct kitchen operations and troubleshoot issues in real time.
• Uphold a high standard of quality, consistency, and presentation while contributing to overall guest satisfaction.
• Perform other duties as assigned.

QUALIFICATIONS

• Minimum of four (4) years in banquet facility producing meals for large or multiple events.
• Two‑year associate degree in culinary arts, or a combination of education and experience.
• Previous leadership experience preferred.
• ServSafe & TIPS certification preferred.

SKILLS AND ABILITIES

• Ability to work in a high-volume, fast paced, event-driven environment.
• Ability to work extended and flexible hours due to business requirements including late nights, early mornings, weekends, and holidays.
• Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Maintain a professional appearance and professional relationship with coworkers at all times.
• Organize and prioritize work to meet deadlines while multitasking between job functions.
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
• Ability to operate industry related equipment.
• Ability to be creative with food presentations and maintain a quality product.
• Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems.

COMPENSATION

Competitive salary range of $55,000-$60,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS

Location: On Site at The Oncenter, Syracuse, New York.

PHYSICAL DEMANDS

• Must have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.
• Must have the ability to lift, push, and pull 50+lbs.
• Must be able to stand or walk for long periods of time.
• Ability to work in a noisy, fast-paced environment.

NOTE

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position.

Equal Opportunity Employer

Legends Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.