Top 168 Sous chef Jobs in Hawthorne, Ny

CDC/Sous
Chef David Burke —White Plains, NY
- $70,000 - $85,000 a year
- Full-time
- Spanish
- Mid-level
- 3 years
- Health insurance
- Paid time off
Quick Apply
SOUS CHEF
Morrison Healthcare —White Plains, NY
- $67,000 - $70,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Paid training
- Commuter assistance
Quick Apply
Sous Chef
Blue Hill at Stone Barns —Tarrytown, NY
- $78,000 - $85,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Events Sous Chef
Blue Hill at Stone Barns —Tarrytown, NY
- $78,000 - $85,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
CATERING SOUS CHEF - Manhattanville University - Purchase, NY
Chartwells HE —Purchase, NY
- $80,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
SOUS CHEF (FULL TIME)
Chartwells HE —Pleasantville, NY
- $27.50 an hour
- Urgently hiring
- Background check
- Mid-level
- University
- Commuter assistance
- Disability insurance
Quick Apply
Sous Chef | Tarrytown House Estate | Tarrytown NY
PM Hospitality Strategies, Inc. —Tarrytown, NY
- $70,000 a year
- Writing skills
- English
- Mid-level
Quick Apply
Sous Chef
Troon —White Plains, NY
- $90,000 a year
- Full-time
- Mid-level
- Residential
- Team management
- Health insurance
- Dental insurance
Quick Apply
Sr. Sous Chef - Corporate Dining, Morgan Stanley (NY)
Restaurant Associates —Purchase, NY
- $75,000 - $85,000 a year
- Full-time
- Background check
- 5 years
- Mentoring
- Commuter assistance
- Paid parental leave
Quick Apply
6d
Sous Chef - Ventanas Restaurant
Ventanas Restaurant —Fort Lee, NJ
- $59,876.65 - $80,700.91 a year
- Overnight shift
- Mid-level
- 3 years
- High school diploma or GED
- Health insurance
- 401(k)
Quick Apply
Prep Cook/LineCook/Lead Line Cook
Garvies Point Brewery & Restaurant —Glen Cove, NY
- $19 - $24 an hour
- Temporary
- 18 years or older
- Casual dining restaurant
- Fast casual restaurant
- Paid training
- Employee discount
Quick Apply
Banquet Cook
The Shore and Country Club —Norwalk, CT
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- 2 years
Quick Apply
Head Chef
Oak and Vine —Glen Cove, NY
- $85,000 - $110,000 a year
- Full-time
- Hospitality
- ServSafe
- Mentoring
Quick Apply
COOK (grill/ line)
Hudson House River Inn —Cold Spring, NY
- $23 - $25 an hour
- Full-time
- In-person
- Entry level
- Kitchen
Quick Apply
7d
Grill Cook/Line Cook
The Shore and Country Club —Norwalk, CT
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- 2 years
Quick Apply
Banquet Cook
HVSF Hospitality, LLC —Garrison, NY
- $18 - $30 an hour
- 8 hour shift
- Culinary experience
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Seasonal Cook
Winged Foot Golf Club —Mamaroneck, NY
- $20 - $25 an hour
- Part-time
- Background check
- Cooking
- English
Quick Apply
Line Cook
Burning Tree Country Club Inc. —Greenwich, CT
- $21 - $23 an hour
- Weekends as needed
- Hospitality
- Basic math
- 3 years
- Health insurance
- Dental insurance
Quick Apply
9d
Sous Chef - South Norwalk
Sally’s Apizza —South Norwalk, CT
- $60,000 - $65,000 a year
- Weekends as needed
- Background check
- Hospitality
- Spanish
- Disability insurance
- Health insurance
Quick Apply
Sous Chef - Corporate Dining, Morgan Stanley (NY)
Restaurant Associates —Purchase, NY
- $70,000 - $75,000 a year
- Weekends as needed
- Background check
- Mentoring
- Senior level
- Commuter assistance
- Paid parental leave
Quick Apply
6d

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CDC/Sous

Chef David Burke -
White Plains, NY

Quick Apply

Job Details

Full-time
$70,000 - $85,000 a year

Benefits

Health insurance
Paid time off
Paid sick time

Qualifications

Menu planning
High school diploma or GED
Hiring
Task assignment
Kitchen stations
Time management

Full Job Description

CDC/ Sous Chef - Red Horse, by David Burke, White Plains, New York.

Red Horse is an esteemed culinary destination within the heart of White Plains, NY, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Chef de Cuisine to assist our Executive Chef in the supervision and coordination of activities concerning back-of-the-house operations and personnel.

As a Sous Chef at Red Horse, you will play a key role in ensuring the efficient production of

high-quality dishes before and during service hours. Responsible for overseeing BOH

operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and

other Sous Chefs in their absence.

Responsibilities:

 Taste food items routinely to ensure consistency and conformance to recipes and

appearance standards.

 Provide special attention to special guests and those with special needs.

 Train kitchen staff on all menu items and food production principles through constant

communication and accurate menu descriptions.

 Control food costs by maintaining product storage requirements, daily work sheets,

standardized recipes, and waste control procedures.

 Purchase food orders, ensuring proper quality and quantity of food items are available at

all times.

 Create daily specials in keeping with the restaurant’s style.

 Maintain product quality standards and consistency through hourly kitchen personnel.

 Step in as acting chef in any position necessary.

 Work the line when necessary.

 Expedite meals as they are prepared.

Communication:

 Use daily kitchen notes to communicate with the management team.

 Establish open lines of communication between FOH and BOH at all times.

 Collaborate with FOH personnel on menu changes, specials, and information regarding

shortages.

 Attend daily line up meetings, educating FOH personnel in product awareness and

cultivating long-term food knowledge.

 Lead by example and motivate through positive reinforcement.

 Be firm, fair, and consistent when involved with employee issues.

Service:

 Strive for guest satisfaction—maintain the goal of creating positive guest experiences.

 Maintain the integrity of every dish, regardless of time, price point, or level of difficulty.

 Organize and operate an efficient, professional service.

 Train and motivate all kitchen personnel in restaurant policies, procedures, and rules.

 Hold kitchen staff accountable for not following policies and procedures.

 Maintain a clean and organized BOH workspace.

Supervisory Responsibilities:

 Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff.

 Discipline and terminate staff as needed.

 Onboard new employees and ensure proper documentation is completed.

 Verify new employees in the online system.

 Provide positive feedback and constructive criticism as appropriate.

 Develop culinary talent by coaching and mentoring hourly staff.

 Maintain positive attitudes about all culinary aspects of the restaurant.

 Maintain all proper documentation of disciplinary actions and incident reports.

 Create and/or oversee the creation of the restaurant BOH Schedule.

 Conduct annual performance reviews for hourly staff.

Prep:

 Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the

execution of the corresponding prep.

 Ensure all food items are properly prepared.

 Ensure frozen products are pulled from the freezer at least two days in advance to

properly thaw.

 Orient, motivate, train, and educate all prep staff.

 Maintain the highest standards of quality and consistency with all prepped products.

 Sample food items daily to ensure consistency and conformance to recipes and

standards of appearance.

 Update and maintain the master prep list, market prep list, and station prep lists.

Recipe Books:

 Work with the Sous Chef /Executive Chef to ensure all recipes are documented and

accurate.

 Update and organize the recipe book as needed.

 Update new and revised recipes.

Qualifications:

High school diploma or GED.

Minimum 3 years of previous kitchen experience, with at least 2 years in a similar position.

Able to work well under pressure and be self-motivated.

Good organizational, time management, and delegation skills.

Strong written and verbal communication skills.

Spanish-speaking skills are a definite plus.

Salary & amp; Benefits: $70,000 - $85,000 per year, depending upon experience.

Health insurance.

Opportunities for professional growth.

Employee discounted dining.

Paid Sick Leave and Paid Time Off

Supportive and inclusive work environment.

Red Horse is an equal opportunity employer, welcoming candidates from diverse

backgrounds.

Job Type: Full-time

Pay: $70,000.00 - $85,000.00 per year

Benefits:

Health insurance
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

sous chef jobs in hawthorne, ny

CDC/Sous

SOUS CHEF

Sous Chef

Events Sous Chef

CATERING SOUS CHEF - Manhattanville University - Purchase, NY

SOUS CHEF (FULL TIME)

Sous Chef | Tarrytown House Estate | Tarrytown NY

Sous Chef

Sr. Sous Chef - Corporate Dining, Morgan Stanley (NY)

Sous Chef - Ventanas Restaurant

Prep Cook/LineCook/Lead Line Cook

Banquet Cook

Head Chef

COOK (grill/ line)

Grill Cook/Line Cook

Banquet Cook

Seasonal Cook

Line Cook

Sous Chef - South Norwalk

Sous Chef - Corporate Dining, Morgan Stanley (NY)

I want to receive the latest job alert for sous chef in hawthorne, ny

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