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H
HERC
Sous Chef, General Dining
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$60,548 / year median in New York
+14% projected growth
Job Description
Position Description Cold Spring Harbor Laboratory, a world-renowned scientific research institution located on the scenic North Shore of Long Island, is currently seeking a dedicated and experienced full-time Sous Chef to join our culinary team. Position Responsibilities The Sous Chef supports the culinary operation by preparing food, supervising kitchen staff, maintaining food safety standards, assisting with purchasing and inventory, and stepping in for the chef when needed. Key Responsibilities Prepare hot and cold meals according to recipes and chef direction. Maintain high sanitation and food safety standards. Clean and securely close the kitchen at the end of each shift. Maintain cooking equipment. Help supervise and support kitchen staff. Manage food preparation workload. Assist with purchasing and inventory information. Provide feedback on seasonal staff performance. Produce food for general dining and events. Cover chef responsibilities during absences. Maintain professional interactions with guests and coworkers. Position Requirements Culinary education is helpful but not required. At least 5 years of cooking experience in a restaurant, catering, or hotel environment. Sanitation Certificate is required. Spanish language skills are a plus. Must be available to work evenings, weekends, and holidays. Supplemental Information This role would be a strong fit for an experienced line cook or kitchen supervisor looking to move into a leadership position in a stable institutional dining environment with competitive benefits. For immediate consideration, candidates should create an account and apply to the position found here: