Sous Chef
Schulte Hospitality Group —Fayetteville, NY
- $70,000 - $75,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- 3 years
- Dental insurance
- Paid time off
Quick Apply
20h
Line Chef
Rosalie's Cucina —Skaneateles, NY
- From $42,000 a year
- Part-time
- Hospitality
- Culinary experience
- Cooking
- Health insurance
- Dental insurance
Quick Apply
6d
line Cook
Schulte Hospitality Group —Fayetteville, NY
- $22 an hour
- Background check
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- English
- Paid holidays
- Health insurance
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Prell Restaurants Inc —Liverpool, NY
- $16 - $20 an hour
- Full-time
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- Entry level
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- Health insurance
- Paid time off
Quick Apply
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Syracuse University —Syracuse, NY
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Forty Bear Golf Inc dba Dutch Hollow Country Club —Auburn, NY
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- Mid-level
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- Kitchen
- Employee discount
- Food provided
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Sous Chef

Schulte Hospitality Group -
Fayetteville, NY

Quick Apply

Job Details

$70,000 - $75,000 a year
20 hours ago

Benefits

Dental insurance
Paid time off
Vision insurance
Retirement plan

Qualifications

Kitchen health and safety standards
Staff supervision
Maintaining an organized workspace
Food service health code compliance
Safety regulations
Cost control
Team development
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Materials management in food and beverage
Managing kitchen staff
Clean workspace maintenance
Restaurant cost management
Team motivation (leadership skill)
Kitchen organization
Communication with kitchen staff

Full Job Description

Job Description: Sous Chef

Job Title: Sous Chef
Department: Kitchen / Culinary Operations
Reports To: Executive Chef / Head Chef

Position Summary

The Sous Chef is responsible for supporting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining food safety standards, and leading the culinary team. This role requires strong leadership, organizational skills, and a passion for delivering exceptional dining experiences while maintaining efficiency and consistency.

Key Responsibilities

Assist the Executive Chef in planning, preparing, and executing menu items.
Supervise and mentor line cooks and other kitchen staff during service.
Ensure all dishes are prepared consistently according to recipes, presentation standards, and quality expectations.
Monitor food quality, portion control, and plating.
Maintain inventory levels and assist with ordering, receiving, and storing food and supplies.
Minimize food waste and control food costs.
Ensure compliance with all health, sanitation, and food safety regulations.
Train new kitchen employees on recipes, techniques, safety procedures, and kitchen standards.
Coordinate kitchen workflow to ensure timely service during peak hours.
Assist with scheduling, performance evaluations, and staff development.
Step into the Executive Chef's role during absences.
Maintain a clean, organized, and safe work environment.
Collaborate with front-of-house management to ensure excellent guest satisfaction.

Qualifications

3–5 years of culinary experience, including at least 1–2 years in a supervisory role.
Culinary degree or equivalent professional experience preferred.
Strong knowledge of food preparation techniques, kitchen equipment, and sanitation practices.
Ability to lead and motivate a team in a fast-paced environment.
Excellent time management and organizational skills.
Strong communication and problem-solving abilities.
Flexible schedule, including evenings, weekends, and holidays.
Food Handler and/or ServSafe Certification preferred.

Required Skills

Leadership and team management
Food preparation and presentation
Inventory and cost control
Kitchen organization
Multitasking under pressure
Attention to detail
Menu execution
Food safety compliance
Effective communication

Physical Requirements

Ability to stand for extended periods.
Lift and carry up to 50 pounds.
Work in hot, fast-paced kitchen environments.
Perform repetitive motions such as chopping, lifting, and bending.

Compensation & Benefits (Optional)

Competitive salary
Health, dental, and vision insurance
Paid time off
Employee meal program
Professional development opportunities
Retirement savings plan (if applicable)

This job description is intended to outline the primary responsibilities and qualifications for the Sous Chef position and may be modified based on operational needs.

Compensation: $70,000 - $75,000

Quick Apply

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Line Cook

Line Cook, shift supervisor

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Job Description: Sous Chef

Position Summary

Key Responsibilities

Qualifications

Required Skills

Physical Requirements

Compensation & Benefits (Optional)

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