Top 13 Sous chef Jobs in Batavia, Ny

Executive Chef/Kitchen Manager Clarence
Confidential —Clarence, NY
- $60,000 - $70,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Health insurance
- Paid time off
Quick Apply
11d
Culinary Supervisor - Darien Lake Amphitheater
Legends Global —Darien Center, NY
- $21 - $23 an hour
- Extended hours
- Ability to walk for extended periods
- Cooking
- English
Cook Asst. On Call
Iroquois Job Corps —Medina, NY
- $19 an hour
- Temporary
- School experience
- Customer service
- Residential
Quick Apply
12d

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Sous Chef - Gahanna
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The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
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Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
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sous chef jobs near batavia, ny

Executive Chef/Kitchen Manager Clarence

Confidential
Clarence, NY

Quick Apply

Job Details

Full-time
$60,000 - $70,000 a year
11 days ago

Benefits

Health insurance
Paid time off

Qualifications

Food service purchasing
ServSafe
Budget control
Team leadership
Staff scheduling
Labor cost analysis
Team scheduling
Team development
Hiring
Culinary Arts
Kitchen cost control
Inventory tracking for food cost management
Schedule creation
Materials management in food and beverage
Managing kitchen staff
ServSafe Food Manager Certification
Kitchen staff scheduling
Restaurant cost management
Kitchen stations
Restaurant supply ordering

Full Job Description

About the Role

We're looking for an Executive Chef to take full ownership of our kitchen — the food, the team, and the numbers. This is a hands-on leadership position for a chef who wants to build a program, not just run a line. You'll set the standard for every plate that leaves the pass, develop the people behind it, and run the back of house like the business it is.

We run a disciplined operation with a real schedule. Five days a week, roughly 45 hours — because we'd rather have a chef who's sharp and still here in five years than one who burns out in eighteen months.

What You'll Own

Food & Menu

Develop, cost, and execute all menus dining room, banquets, and special events
Maintain consistency and quality on every plate, every service
Create seasonal features and manage recipe standardization across all stations
Work with ownership on concept direction and menu strategy

Kitchen Operations

Run daily service and expedite during peak periods
Oversee prep, production, and station readiness
Maintain kitchen equipment and coordinate repairs and preventive maintenance
Uphold cleanliness and organization standards throughout the back of house

People

Hire, train, schedule, and develop the full kitchen team
Build a bench — cross-train staff and develop sous and line leadership
Conduct performance reviews and handle coaching and corrective action
Set the tone: professional kitchen, no yelling, no chaos

Numbers

Manage food cost to target through purchasing, portioning, and waste control
Manage kitchen labor cost and build schedules against forecasted volume
Handle ordering, receiving, inventory, and vendor relationships
Review P&L with ownership and act on variances

Compliance & Safety

Maintain full compliance with health department regulations and pass all inspections
Enforce HACCP, food safety, allergen protocols, and sanitation standards
Maintain accurate temperature, cooling, and food safety logs
Ensure a safe working environment for the entire team

What You Bring

Required

5+ years of progressive kitchen leadership, including at least 2 years as Executive Chef, Chef de Cuisine, or Senior Sous Chef
Proven high-volume, scratch-cooking experience
Demonstrated command of food and labor cost management
ServSafe Manager certification (or ability to obtain within 60 days)
Strong scheduling, ordering, and inventory skills
Ability to lead a team calmly and professionally under pressure
Flexible availability including nights, weekends, and holidays

Preferred

Experience in a multi-outlet or banquet-driven operation
Culinary degree or equivalent professional training
Familiarity with restaurant POS and inventory management systems
Menu development and costing experience from concept through launch

Compensation & Benefits

Salary: $65,000 per year
Paid vacation: Two weeks annually
Health insurance: Employer-paid coverage
Schedule: 5-day work week, approximately 45 hours — a real schedule with real days off
Meals: Shift meals provided
Growth opportunity within a multi-venue hospitality group

Physical Requirements

Ability to stand and walk for extended periods, lift and carry up to 50 pounds, work in variable temperature conditions, and perform repetitive motions associated with food preparation.

Pay: $60,000.00 - $70,000.00 per year

Benefits:

Health insurance
Paid time off

Work Location: In person

Quick Apply

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sous chef jobs in batavia, ny

Executive Chef/Kitchen Manager Clarence

Culinary Supervisor - Darien Lake Amphitheater

Cook Asst. On Call

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