Sous Chef: Lead Kitchen, Menus & Culinary Team

Guest Services, Inc.; Van Cortlandtville (NY); On-site; USD 51,000 - 69,000; Full time

Job summary

The Sous Chef at Guest Services, Inc. acts as the direct management assistant to the Chef and is second in command in the kitchen. They supervise and guide culinary staff, assist in planning menus, forecast portions, and help achieve financial and client objectives.

Responsibilities include budgeting, cost analysis, inventory control, staff scheduling, and maintaining food safety and sanitation standards across the unit while ensuring high-quality service for clients and guests.

Qualifications

• High school diploma or equivalent required; culinary or related degree preferred.
• Strong customer service abilities; actively helps customers and coworkers.
• Ability to interact and communicate well with clients.

Responsibilities

• Assist in planning and developing menus, and forecasting portion specifications to unit.
• Analyze and cost food items.
• Ensure compliance with established budget.
• Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff.
• Control expenses.
• Determine food and supply needs for unit.
• Maintain inventory control of food and supplies.
• Maintain safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
• Plan, schedule, supervise, and participate in the culinary work of the unit to ensure proper production and distribution of assignments.
• Ensure food quality standards are met and amounts are sufficient to meet expected need.
• Report safety issues to management.

Skills

Customer service

Team leadership

Menu planning

Forecasting

Education

High School Diploma or GED

Culinary degree preferred

Tools

Kitchen equipment handling

Job description

The Sous Chef at Guest Services, Inc. acts as the direct management assistant to the Chef and is second in command in the kitchen. They supervise and guide culinary staff, assist in planning menus, forecast portions, and help achieve financial and client objectives.

Responsibilities include budgeting, cost analysis, inventory control, staff scheduling, and maintaining food safety and sanitation standards across the unit while ensuring high-quality service for clients and guests.