Top 8 Assistant chef Jobs in Lake Placid, Ny

Restaurant Sous Chef (The Culinary Floor General)
Hotel Saranac —Saranac Lake, NY
- $65,000 - $70,000 a year
- Full-time
- 3 years
- Hotel
- Administrative experience
- Relocation assistance
- Health insurance
Quick Apply
Chef de Cuisine
Lake Placid —Lake Placid, NY
- $67,500 - $77,500 a year
- Weekends as needed
- ServSafe
- 5 years
- Team management
Quick Apply
Line Cook/Prep Cook
HHM Whiteface Lodge —Lake Placid, NY
- $18 - $25 an hour
- Part-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance
Quick Apply
Line Cook
Whiteface Lodge —Lake Placid, NY
- $20 - $24 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance
Line Cook
Hersha Hospitality Management, LP —Lake Placid, NY
- $20 - $24 an hour
- Weekends as needed
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Wellness program
- Commuter assistance

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Restaurant Sous Chef (The Culinary Floor General)
Hotel Saranac —Saranac Lake, NY
*The Inventory & Cost Guardian:* Take direct ownership of the kitchen’s financial baseline by driving strict food cost controls.
$65,000 - $70,000 a year
Quick Apply
Sous Chef
Starry Night Cafe —Ferrisburgh, VT
Our Sous Chef will work closely with our head chef to plan menus, provide a creative mind to engage with, and assist in the daily direction of kitchen staff.
$60,000 - $65,000 a year
Quick Apply

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The Ohio State University —Columbus, OH
Desired: High school diploma or equivalent; high volume kitchen experience (1 year); experience (1 year) in a high volume food court or station dining concept…
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Assistant Chef
The Ohio State University —Columbus, OH
The Assistant Chef is responsible for the preparation of cooked foods in support of a dining operation that serves students, staff, faculty and guests of the…
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Restaurant Sous Chef (The Culinary Floor General)

Hotel Saranac
Saranac Lake, NY

Quick Apply

Job Details

Full-time
$65,000 - $70,000 a year

Benefits

Relocation assistance
Health insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching
Life insurance

Qualifications

Hotel cost control
Pre-cooking preparation
Teamwork
Food service health code compliance
Coaching
Staff scheduling
Team scheduling
Administrative experience
Team development
Kitchen cost control
Inventory tracking for food cost management
Materials management in food and beverage
Managing kitchen staff
Kitchen staff scheduling
Restaurant cost management
Hotel operations budget management
POS systems
Hotel restaurant experience
Team motivation (leadership skill)
Kitchen stations
Kitchen organization
Team building

Full Job Description

Restaurant Sous Chef (The Culinary Floor General)

Hotel Saranac, Curio Collection by Hilton | Saranac Lake, NY

Compensation: $65,000 - $70,000 / year

Perks: Temporary Housing Available (Up to 90 Days) | Relocation Assistance | Hilton Global Travel Benefits ($40/night)

The Vibe

Hotel Saranac is the historic heartbeat of the Adirondacks—a masterfully restored 1920s landmark where rugged wilderness meets sophisticated, upscale hospitality. Our culinary program is prestigious, high-volume, and deeply integrated into the community, spanning our signature restaurant (Campfire), the vibrant Great Hall Lounge, high-end weddings, corporate banquets, and seasonal terrace dining.

We aren't looking for a passive assistant cook who just watches the clock. We are seeking a Culinary Floor General. This is a role for an ambitious, systems-driven leader who thrives on the theater of a busy line, commands respect through hands-on mentorship, and treats kitchen analytics—like labor optimization and inventory precision—as a craft. If you are an elite culinary professional ready to run a world-class kitchen infrastructure and expand your executive hospitality horizon, your stage is ready.

The Role

As the Restaurant Sous Chef, you are the operational backbone and daily engine of our entire culinary department. You bridge the gap between high-level culinary strategy and flawless, shift-by-shift execution. You own the kitchen floor, directly managing day-to-day operations, enforcing rigorous safety standards, and transforming our line cook team into a high-performing unit.

The Floor General: Direct and synchronize daily culinary execution across all outlets—Campfire, Banquets, The Great Hall Lounge, and Room Service. Empower and utilize kitchen station leads to maintain property-wide efficiency, while leading by example on the line during peak volume to ensure every plate meets premium quality, portion, and presentation standards.
The Team Architect: Take direct ownership of training, onboarding, and mentoring our existing line cook team. Cultivate a culture focused on professional development, clear communication, and elevated culinary techniques.
The Schedule Master: Design smart, labor-optimized weekly schedules that respect our team’s execution limits, maintain proper floor coverage, and strictly protect the hotel's budgeted labor metrics.
The Inventory & Cost Guardian: Take direct ownership of the kitchen’s financial baseline by driving strict food cost controls. You will oversee the daily inventory and ordering process, implementing disciplined line checks, monitoring waste logs, and managing vendor ordering cycles to minimize variance and ensure food cost targets are hit with mathematical precision.
The Operational Anchor: Enforce a culture of absolute urgency, cleanliness, and discipline. Maintain 100% compliance with local health department codes, corporate sanitation protocols, and property cleanliness standards.
The FOH Partner: Maintain seamless, professional, and collaborative communication with the front-of-house service team to ensure property-wide alignment and outstanding guest experiences.

What You Bring

The Professional Pedigree: 3+ years of progressive culinary leadership experience (as a Sous Chef, Kitchen Manager, or Senior Lead Cook) within high-volume, multi-outlet hotels or premium, upscale independent restaurants.
Systems & Administrative Discipline: Proven experience managing kitchen back-of-house logistics. You must know how to build labor schedules to a strict budget, navigate modern POS/KDS systems (Agilysys experience is a major plus), and execute structured inventory counts.
People-First Leadership: A natural coach who leads with composure, warmth, and mutual respect under high pressure. You take pride in building a kitchen culture focused on teamwork, accountability, and zero tolerance for toxic environments.
The Technical Craft: Advanced knowledge of food preparation, catering execution, food safety, and kitchen logistics, with a genuine passion for showcasing premium, locally sourced ingredients.

Why Join Us?

A Runway for Professional Mastery: We invest heavily in leadership development. This position is built for an ambitious professional looking to master upscale hotel food & beverage analytics, refine back-of-house operational systems, and sharpen the administrative expertise required to lead a high-performing lifestyle culinary operation.
Invest in You: Comprehensive health, medical, dental, and vision packages, 401(k) matching, and company-paid life insurance.
Travel the World: Access to Hilton’s exclusive Go Hilton travel program, offering team member room rates starting as low as $40 a night at thousands of properties worldwide.
Relocation Support: To secure the absolute best talent, we are committed to making your transition into our beautiful, lakeside mountain community seamless. We offer temporary housing for up to 90 days alongside tailored relocation assistance for the right candidate.

Pay: $65,000.00 - $70,000.00 per year

Benefits:

401(k) matching
Dental insurance
Health insurance
Paid time off
Relocation assistance
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

assistant chef jobs in lake placid, ny

Restaurant Sous Chef (The Culinary Floor General)

Chef de Cuisine

Line Cook/Prep Cook

Line Cook

Line Cook

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