Top 12 Sous chef Jobs in Monticello, Ny

F&B Sous Chef - CATSKILLS BISTRO
Resorts World Catskills —Monticello, NY
- $62,353.20 a year
- 18 years or older
- 5 years
- Mid-level
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Executive Sous Chef
Lakeland —Kauneonga Lake, NY
- $44,200 - $63,000 a year
- Full-time
- Background check
- Supervising experience
- Mentoring
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Line Cook
Equilibrium Brewery —Middletown, NY
- $17 - $19 an hour
- Part-time
- Bar
- Customer service
- Cooking
- Paid time off
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Sous Chef
Villa Roma —Callicoon, NY
- $26 - $40 an hour
- Extended hours
- ServSafe
- Mid-level
- 3 years
- Health insurance
- 401(k)
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7d
Sous Chef/Line Cook
Cibo e Vino Eleganti —Slate Hill, NY
- From $1,000 a week
- Full-time
- Customer service
- Mid-level
- Supervising experience
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Sous Chef/Line Cook
Cibo e Vino il Fiume —Slate Hill, NY
- From $1,000 a week
- Full-time
- Customer service
- Cooking
- Mentoring
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Banquet Cook
Cedar Lakes Estate —Port Jervis, NY
- $21 - $25 an hour
- Part-time
- Cooking
- Mid-level
- In-person
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11d

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Cook/Dishwasher
Rest Co —Jeffersonville, NY
Rest Co is a luxury boutique hotel nestled in Jeffersonville, NY. With 5 spacious accommodations, a 2 room cottage, hot pool, a pond and a bar + restaurant.
$20 an hour
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Cook - P/T
The Kartrite Resort —Monticello, NY
Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing…
$22.59 an hour
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12d

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Executive Sous Chef/ Executive Chef
Columbus Club —Columbus, OH
Partner with the Executive Chef to develop seasonal menus and innovative features. A hands-on leader who leads by example and thrives in a fast-paced, service-…
$75,000 - $88,000 a year
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7d
Sous Chef- Catering
Aramark —Granville, OH
? Must be knowledgeable in operating an efficient cost-effective program. ? Ensure all food safety/temperature logs are completed with appropriate corrective…
$22 - $26 an hour

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F&B Sous Chef - CATSKILLS BISTRO

Resorts World Catskills -
Monticello, NY

Quick Apply

Job Details

$62,353.20 a year

Qualifications

Team training
Managing kitchen staff
Kitchen stations
Food Handler Certification
Communication with kitchen staff

Full Job Description

The Sous Chef is responsible for assisting the Restaurant Chef in operating a clean, safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements. He / She is directly responsible for the entire kitchen and dish room operations in the absence of the Chef.

Essential Functions:

Works with the Chef to create a cohesive team within the kitchen.
Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.
Supports all decisions made by the management team and presents a united front to the staff.
Assists the Chef in setting appropriate prep levels and managing production.
Possesses knowledge of and is able to perform in any line position as needed.
Oversees production of special items, soups and intensive menu items.
Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.
Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).
Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.
Assists in maintaining high standards in all areas of safety, security and sanitation.
Follows up on all preventive maintenance, cleaning and necessary repairs.
Enforces all Health Department regulations on a daily basis.
Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.

Performs other tasks as assigned.

Core Competencies:

Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
Demonstrates the courage and initiative to present new ideas and perspective to create positive results
Exhibits respectful consideration of viewpoints, situations and others
Puts the guest at the forefront of every decision

Essential Requirements:

Knowledge of field concepts, principles, practices and procedures
Able to train and manage a large staff
Strong supervisory and communication skills
Must be able to perform duties of all kitchen positions

Knowledge/Work Experience:

Must be 18 years or older
High School diploma or G.E.D preferred
Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment
Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
Must have a NYS Food Handlers Permit

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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sous chef jobs in monticello, ny

F&B Sous Chef - CATSKILLS BISTRO

Executive Sous Chef

Line Cook

Sous Chef

Sous Chef/Line Cook

Sous Chef/Line Cook

Banquet Cook

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