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Geneva On The Lake Resort
Lead Sous Chef
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Based on New York data
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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
Job Summary We are seeking a dynamic and experienced Lead sous chef to oversee and coordinate all aspects of our culinary operations within a vibrant hospitality environment. This role is perfect for a passionate leader who thrives in a fast-paced setting, excels in team management, and has a strong background in food service, fine dining, and catering. As the Lead sous chef, you will be responsible for ensuring exceptional food quality, maintaining high standards of food safety, and fostering a positive, collaborative team atmosphere. Your expertise will drive operational excellence, elevate guest experiences, and uphold our commitment to culinary innovation and service excellence. Duties Lead and supervise the culinary team, including cooks, servers, and support staff, ensuring smooth shift operations and high-quality food service Oversee food preparation, presentation, and plating to meet fine dining standards and customer expectations Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize food costs Coordinate menu planning in collaboration with culinary staff to create innovative dishes that align with brand standards and guest preferences Ensure compliance with all food safety regulations and maintain rigorous sanitation practices across the kitchen and service areas Supervise catering events and banquet functions, ensuring seamless execution from setup to service Provide training and mentorship to team members on food handling, cooking techniques, customer service, and safety protocols Requirements Proven experience in banquet operations, fine dining establishments or hospitality settings with a focus on food production and service management Demonstrated supervising experience with strong leadership skills to motivate teams and foster collaboration Extensive background in dietary department operations, menu planning, and food management within a restaurant or catering environment Strong knowledge of inventory management, kitchen operations, food safety standards (such as HACCP), and food handling procedures Excellent cooking skills with hands-on kitchen experience; ability to oversee food preparation at a high standard Experience managing shifts effectively while maintaining quality control across multiple responsibilities Familiarity with hospitality industry best practices including catering logistics, restaurant management, bartending (if applicable), and customer service excellence Join us as our Lead sous chef to inspire your team, elevate culinary standards, and deliver memorable experiences for every guest. Your leadership will be instrumental in creating an energetic atmosphere where quality meets innovation—driving success every step of the way!