Sous Chef, General Dining

Cold Spring Harbor Laboratory; Village of Laurel Hollow (NY); On-site; USD 28,268 - 33,737; Part time

Job summary

Cold Spring Harbor Laboratory is looking for a dedicated seasonal Sous Chef to join our team in the Village of Laurel Hollow, NY. The role involves preparing high-quality food, managing staff, and maintaining sanitation standards.

The ideal candidate will have at least five years of cooking experience and a culinary education, alongside necessary management skills. A passion for food and the ability to work flexibly, including evenings and weekends, is essential.

Qualifications

• Five years' cooking experience in restaurant, catering, and/or hotel.
• Sanitation Certificate required.
• Ability to work evenings, weekends, and holidays as required.

Responsibilities

• Prepare hot & cold food as directed by chef(s).
• Maintain cooking equipment.
• Schedule staff and manage food prep work load.
• Adhere to sanitation guidelines.

Skills

Culinary skills

Sanitation procedures

Staff management

Spanish language

Education

Culinary education

Job description

Position Description

Cold Spring Harbor Laboratory is seeking an experienced and passionate seasonal Sous Chef to join our team and assist in the preparation of high-quality food for our dining services.

Sign‑On Bonus

Position Responsibilities

• Prepare hot & cold food as directed by chef(s)
• Follow proper sanitation procedures
• Perform a secure close‑up of work area/facility at the end of a shift/work day
• Maintain cooking equipment
• Provide support to the General Dining & Events Chef by providing consumption information and input on seasonal cook staff performance
• Schedule staff and manage food prep work load
• Provide purchasing information to Purchasing Manager
• Assist in the supervision of cook staff
• Follow recipes and ensure consistent quality of food
• Production and preparation of food for all required menus
• Adhere to sanitation guidelines
• Stand in for chef(s) during their absence
• Interact in a courteous manner with clientele, fellow employees, and other supervisors

Position Requirements

• Education: Culinary education preferred
• Experience: Five years' cooking experience in restaurant, catering, and/or hotel
• Other: Sanitation Certificate required. Ability to speak and understand the Spanish language is helpful. Ability to work evenings, weekends, and holidays, as required.

Supplemental Information

The hourly range for this role is $20.52–$24.49.

CSHL is an EO Employer. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or protected veteran status. VEVRAA Federal Contractor