Sous Chef - Corporate Dining

Kiss Nail Products, Inc.; Port Washington (NY); On-site; USD 80,000 - 130,000; Full time

Job summary

Kiss Nail Products, Inc. is seeking an experienced culinary leader to support the Head Chef with menu planning, staff management, and daily kitchen operations. The role emphasizes delegation, quality control, and maintaining high standards in a fast-paced environment.

Responsibilities include overseeing kitchen operations, training staff, managing inventory, and ensuring safety. A strong background in corporate dining or cafeteria settings is preferred.

Qualifications

• At least 2-5 years of experience in a culinary leadership role, preferably in a high-volume dining setting (corporate dining, cafeteria environment).
• Practical kitchen experience through various positions is crucial for developing skills and understanding kitchen pressures.
• Bachelor of Arts in Culinary Arts is preferred but not required.

Responsibilities

• Delegate tasks to cooks and other staff, oversee their work, and ensure smooth kitchen operations.
• Prepare and cook dishes to meet high standards, maintaining consistency in taste and presentation.
• Assist in creating new menu items for special events and company events.
• Track ingredient stock, order food and supplies, and manage inventory to prevent shortages.
• Maintain kitchen cleanliness and hygiene, ensure equipment functions, and follow safety regulations.
• Train new employees, assist with staff scheduling, and conduct staff assessments.
• Lead the kitchen in the executive chef's absence, motivating staff to maintain a positive environment.
• Demonstrate knowledge of various cooking techniques and high-volume preparation.
• Lead and motivate a team while fostering a collaborative, healthy environment.
• Manage inventory, maintain standards, and ensure consistent dish quality.
• Find solutions to unexpected challenges during service.

Skills

Corporate Dining

Employee Management

Food Preparation

Food Production

Food Services

Menu Development

People Management

Professional Presentation

Safety Standards

Staff Scheduling

Education

Bachelor of Arts (B.A.) in Culinary Arts

Associate’s degree / certificate in culinary arts

Job description

Job Description

In this role, you will assist the Head Chef with menu planning, staff management, and daily kitchen operations.

Responsibilities

• Delegate tasks to cooks and other staff, oversee their work, and ensure smooth kitchen operations.
• Prepare and cook dishes to meet high standards, maintaining consistency in taste and presentation.
• Assist in creating new menu items for special events and company events.
• Track ingredient stock, order food and supplies, and manage inventory to prevent shortages.
• Maintain kitchen cleanliness and hygiene, ensure all equipment is functioning properly, and adhere to safety regulations.
• Train new employees, help with staff scheduling, and conduct staff assessments.
• Take charge of the kitchen in the executive chef's absence, motivating the staff to maintain a positive environment.
• Possess knowledge of various cooking techniques and familiarity with high‑volume food preparation.
• Lead and motivate a team while fostering a collaborative, healthy environment.
• Manage inventory, maintain standards, and ensure consistent dish quality.
• Find solutions to unexpected challenges that arise during service.

Qualifications

• At least 2‑5 years of experience in a culinary leadership role, preferably in a high‑volume dining setting (corporate dining, cafeteria environment).
• Practical experience in kitchen environments, working through various positions, is crucial for developing the necessary skills and understanding of kitchen pressures.
• An Associate’s degree, Bachelor’s degree, or certificate in culinary arts from an accredited institution is highly preferred, but not required.
• Educational background: Bachelor of Arts (B.A.) in Culinary Arts.
• Work experience: 8‑13 years of relevant experience or industry exposure in a related field (Experience Range IV).
• Skills: Corporate Dining, Employee Management, Food Preparation, Food Production, Food Services, Menu Development, People Management, Professional Presentation, Safety Standards, Staff Scheduling.
• Language: English.
• Certification: Not Applicable.

Compensation

The anticipated compensation range is 80,000.00 – 130,000.00 USD annual. Actual compensation will be determined based on various factors including qualifications, education, experience, and location. The pay range is subject to change at any time dependent on a variety of internal and external factors.

Equal Opportunity Employer

Kiss Nail Products, Inc., KDC GA Corp., Ivy Enterprises, Inc., AST Systems, LLC, Red Beauty, Inc., or Dae Do, Inc. (collectively, the “Company”) is an equal opportunity employer and is committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected by law.