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About the Role

The Garden City Hotel is seeking an experienced Sous Chef to join their team and reinforce the standards that make them one of the best in the business. This role involves overseeing kitchen operations, ensuring high-quality food preparation, and maintaining a productive kitchen crew.

Responsibilities

• Understand kitchen work flow and systems for both BOH and FOH.
• Organize, initiate, and follow through on lunch and dinner preparation according to recipes.
• Perform, direct, coordinate, and provide oversight to staff in all stages of food preparation.
• Act as Lead Chef in the absence of the Executive Chef.
• Ensure all ingredients are handled, served, and stored according to sanitation guidelines and temperatures.
• Maintain responsibility for the aesthetic appearance and presentation of final products and culinary displays.
• Ensure consistent quality through control of standard cooking procedures.
• Ensure proper labeling, storage, rotation, and organization of products and ingredients.
• Monitor storage areas for proper temperature and humidity levels.
• Sanitize all kitchen equipment and work areas.
• Implement current Industry Safety and Sanitation Standards Policy.
• Complete and maintain ServSafe Food Protection Manager Certification Examination.
• Participate in menu writing and research new recipes.
• Participate in food ordering and inventory control.
• Perform other related kitchen duties as assigned.
• Maintain and manage profitable food and labor costs.

Requirements

• Culinary Arts degree or certificate in Culinary Arts preferred.
• 3-4 years of experience in meal preparation and planning.
• Working knowledge of standard culinary procedures.
• Strong organizational skills.
• General cooking skills.
• Ability to prioritize evolving problems and tasks.
• Ability to work cooperatively with staff to provide excellent customer service.
• Ability to maintain effective working relationships with vendors and contractors.
• Ability to lead and work independently with minimum supervision.
• Ability to work under pressure with tight deadlines and high volume production.
• Must provide a resume detailing work history.

Skills

• Meal preparation
• Meal planning
• Culinary procedures
• Organizational skills
• Cooking
• Problem prioritization
• Task prioritization
• Customer service
• Vendor relations
• Contractor relations
• Leadership
• Independent work
• Working under pressure
• Time management
• High volume production
• Food ordering
• Inventory control
• Menu writing
• Recipe research
• Sanitation guidelines
• ServSafe Food Protection Manager Certification

Location

• Long Island, New York

Work Type

• In person
• Full-time

Experience Level

• 3-4 years experience in meal preparation and planning

Education Level

• Culinary Arts degree or certificate in Culinary Arts preferred

Salary/Compensations

• $73,000.00 - $75,000.00 per year

Benefits

• Group Health Plans for Medical, Dental and Vision
• Voluntary Life Insurance and Company Paid Life Insurance
• Long Term Disability
• Aflac Supplemental Short Term Disability
• Aflac Cancer Care Plan
• Aflac Accident Advantage Plan
• 401k
• Paid Vacation and PTO Days
• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

About the Company

• A landmark of gracious hospitality and first-class service on Long Island, New York, the elegant and historic Garden City Hotel welcomes guests into spacious and luxurious guest rooms and suites, and delights with an array of new dining experiences, including Red Salt Room by David Burke.
• We pride ourselves on our meticulous attention to detail and relentless drive towards success.

Equal Opportunity

• EOE/M/F/D/V