Sous Chef

Fay Hospitality Catskills LLC • Callicoon, NY

18d • Onsite

About The Position

The Sous Chef at Villa Roma Resort & Conference Center serves as the second-in-command in our kitchen operations, working directly under the Executive Chef to ensure the delivery of exceptional culinary experiences. This position requires culinary expertise, leadership capabilities, and organizational skills to maintain our high standards of food quality and presentation while supporting kitchen staff development.

The Sous Chef will assist the Executive Chef in all aspects of kitchen management including menu planning, food preparation, inventory control, and staff supervision. This role involves coordinating daily kitchen operations, ensuring compliance with food safety regulations, and maintaining quality standards across all food service outlets at the Resort. The Sous Chef will train and develop line cooks and other kitchen personnel, conduct performance evaluations, and foster a positive work environment that emphasizes teamwork and professional growth. Additionally, the position requires creativity in developing seasonal menu items, participating in special events, and responding to guest feedback to continuously improve dining experiences.

Requirements

• Previous experience as a Sous Chef or in a similar culinary leadership role is required
• 3-5 years of professional kitchen experience
• Strong knowledge of various cooking methods, ingredients, and culinary techniques
• Demonstrated ability to train and supervise kitchen staff.
• Proficiency in menu planning, recipe development, food cost control, and inventory management is essential.
• Excellent communication skills
• Ability to work effectively under pressure
• Commitment to maintaining the highest standards of food safety and sanitation.
• Flexibility to work varying schedules including evenings, weekends, and holidays is necessary.
• Ability to stand for extended periods
• Ability to lift and carry up to 50 pounds
• Ability to work in a fast-paced environment with exposure to extreme temperatures.
• Ability to perform repetitive motions including chopping, stirring, and reaching while maintaining attention to detail and quality standards.

Nice To Haves

• Culinary education or certification is preferred
• ServSafe certification is required or must be obtained within 90 days of employment.

Responsibilities

• Assist the Executive Chef in all aspects of kitchen management including menu planning, food preparation, inventory control, and staff supervision.
• Coordinating daily kitchen operations
• Ensuring compliance with food safety regulations
• Maintaining quality standards across all food service outlets at the Resort.
• Train and develop line cooks and other kitchen personnel
• Conduct performance evaluations
• Foster a positive work environment that emphasizes teamwork and professional growth.
• Developing seasonal menu items
• Participating in special events
• Responding to guest feedback to continuously improve dining experiences.

Benefits

• health insurance
• paid vacation (based on eligibility criteria)
• 401k retirement plan
• meal during shift
• employee discounts at resort facilities
• opportunities for professional development and advancement within the organization

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 1-10 employees