Find & Apply For Chef Jobs in Cobleskill, New York

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Sous Chef, Full-Time, Non-Union, Non-Exempt Category:

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CAS Locations:

Cobleskill, NY Posted:

Oct 9, 2026

Closes:

Open Until Filled Type:

Full-time Position ID:

205671

Share About SUNY Cobleskill:

SUNY Cobleskill Auxiliary Services, (CAS) is a not-for-profit corporation committed to delivering quality services at competitive prices to the SUNY Cobleskill campus community. CAS Provides outstanding services that collectively support students, faculty, staff, and guests while contributing to the local community. Through expert customer service, CAS supports the pursuit of academic excellence, encourages personal growth, and cultivates sustainability, yielding superior quality of life for all.

Job Description:

The Sous Chef is responsible for supporting the daily culinary operations of the operation while maintaining high standards for food quality, food safety, sanitation, production, and customer satisfaction. This position provides hands-on leadership to culinary staff and assists with menu execution, production planning, HACCP compliance, allergen management, inventory control, food rotation, waste reduction, and staff training. The Sous Chef is expected to lead by example and help create a professional, organized, safe, and positive kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Operations & Production Assist in overseeing daily breakfast, lunch, dinner, catering, and special-event production as assigned. Ensure recipes, menus, portion standards, and production specifications are followed consistently. Review production needs based on meal forecasts, historical counts, events, and anticipated customer volume. Develop and communicate daily prep and production assignments. Conduct pre-service line checks to ensure food quality, presentation, temperature, and station readiness. Taste food throughout production and service to ensure consistency and quality. Ensure food is prepared and served on time. Assist with special menus, theme meals, pop-ups, catering events, and culinary programs. Work directly with culinary staff during high-volume meal periods as needed. HACCP, Food Safety & Sanitation Ensure all food is prepared, cooked, cooled, reheated, held, and stored according to established HACCP procedures and applicable food safety requirements. Monitor and verify food temperatures throughout production and service. Ensure required HACCP and temperature logs are completed accurately and on time. Maintain proper labeling, dating, storage, and food rotation using FIFO principles. Monitor walk-in coolers, freezers, dry storage, and production areas for proper organization and sanitation. Ensure raw and ready-to-eat foods are stored correctly to prevent cross-contamination. Maintain high standards for personal hygiene, handwashing, glove use, and proper utensil handling. Correct food safety concerns immediately and communicate significant issues to culinary leadership. Participate in routine kitchen, cooler, freezer, and storage-area inspections. Allergen Management Ensure staff understand and follow established allergen procedures. Verify allergen-sensitive meals are prepared using appropriate equipment, utensils, ingredients, and procedures. Help prevent cross-contact during preparation, storage, cooking, and service. Verify ingredient and recipe information when responding to allergen-related questions. Inventory, Receiving & Food Rotation Assist with inventory counts and maintaining appropriate par levels. Maintain FIFO rotation throughout coolers, freezers, dry storage, and production areas. Identify short-dated products and develop appropriate production plans to utilize them safely. Waste Reduction & Cost Control Monitor production quantities and leftovers to reduce food waste. Utilize production records and meal counts to improve future forecasting. Ensure portion-control standards are followed. Identify opportunities to safely repurpose appropriate ingredients while maintaining quality and food safety standards. Support departmental food-cost and sustainability goals. Staff Leadership & Training Provide daily direction and supervision to cooks, food service workers, and other assigned staff. Conduct or participate in daily culinary huddles before service. Clearly communicate production expectations, priorities, menu changes, and food safety requirements. Train staff on recipes, cooking techniques, equipment use, HACCP, sanitation, allergens, labeling, food rotation, and portion control. Hold staff accountable for established culinary and food safety standards. Promote teamwork, professionalism, respect, and effective communication. Assist culinary leadership with identifying training and development needs. Provide constructive coaching and immediately address operational concerns. Equipment & Kitchen Organization Ensure kitchen equipment is properly operated, cleaned, and maintained. Report damaged or malfunctioning equipment promptly. Maintain clean, organized, and professional work areas. Ensure knives, smallwares, utensils, and equipment are properly stored. Support opening and closing procedures and verify assigned tasks are completed before staff leave.

CUSTOMER EXPERIENCE

Maintain a customer-focused approach to dining services. Interact professionally with guests, staff, visitors, and other partners. Respond appropriately to customer feedback and communicate concerns to management. Support culinary innovation and menu variety, including plant-forward, vegan, vegetarian, culturally diverse, and allergen-conscious offerings. Help create a dining environment that supports customer satisfaction and the overall dining experience.

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds as required. Ability to work around hot equipment, steam, refrigeration, freezers, and wet surfaces. Ability to bend, reach, push, pull, and perform repetitive kitchen tasks. Ability to safely operate commercial food-service equipment.

SCHEDULING REQUIREMENTS

Dining operations may operate seven days a week. The Sous Chef must have scheduling flexibility based on operational needs and may be required to work mornings, evenings, weekends, holidays, special events, and functions.

PERFORMANCE EXPECTATIONS

Success in this position will be measured by consistent food quality, customer satisfaction, effective production planning, HACCP compliance, allergen safety, proper labeling and rotation, sanitation standards, waste reduction, inventory control, staff development, teamwork, and overall operational execution. The Sous Chef is expected to be a visible, hands-on culinary leader who takes ownership of the operation and consistently supports the standards and goals of Dining Services.

Requirements:

QUALIFICATIONS

Culinary degree or equivalent professional culinary experience preferred. Minimum 3-5 years of professional culinary experience, preferably in high-volume food service. Previous supervisory or leadership experience preferred. High-volume dining, healthcare, hospitality, institutional dining, or large-volume food service experience strongly preferred. Ability to read and execute standardized recipes. Experience with production planning, forecasting, inventory, and portion control. Strong organizational, communication, and leadership skills. Ability to work effectively in a fast-paced, high-volume environment. ServSafe Manager certification or equivalent food safety certification preferred or required within an established period after hire.

PHYSICAL REQUIREMENTS

Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds as required. Ability to work around hot equipment, steam, refrigeration, freezers, and wet surfaces. Ability to bend, reach, push, pull, and perform repetitive kitchen tasks. Ability to safely operate commercial food-service equipment.

Additional Information:

Employment Status:

Full-Time, Variable Schedule Based on

Operational Needs Rate:

Based on experience $26.00 - $28.00/hour, Non-Exempt

EEO STATEMENT

EEO employees are protected by federal laws, Presidential Executive Orders and other laws from discrimination on the basis of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliations, military service or any other non-merit-based factors. These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs. EEO employees are also protected against retaliation. Consistent with federal laws, acts of retaliation against an employee who engages in a protected activity, whistle blowing, or the exercise of any appeal or grievance right provided by law, will not be tolerated. In addition, consistent with the

RESOLVED

Program (Non-Retaliation Statement9, the EEOC will not tolerate retaliation against participation in

RESOLVE. EEOC

managers and supervisors are also reminded again of their responsibility to prevent, document and promptly address/correct harassing conduct in the workplace.

Application Instructions:

The application review process will begin immediately and will continue until a suitable candidate is found.

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