Sous Chef

Weill Cornell Medical College • New York, NY

27d

About The Position

A hands-on leader and culinary creative who manages, motivates, and directs the line staff to execute a la carte, banquet and catering services. Under the direct supervision of the Executive Chef, this position ensures consistency and quality standards that supports and contributes to a high member satisfaction rate as defined by WCM and The Club. Provides leadership and guidance to their culinary team.

Requirements

• High School Diploma
• Approximately 5 years of related experience.
• Demonstrated ability to work within an organization emphasizing teamwork, respect, and excellence.
• Food Protection Certificate, issued by the Department of Health

Responsibilities

• Ensures environmental safety compliance with the Department of Health standards and guidelines.
• Supervises the kitchen personnel to ensure the safe production, preparation, and presentation of food through processes, planning and training.
• Receives food products, checks for, and stores to maintain, freshness and quality.
• Assists with ordering products and supplies, ensuring high quality and effective pricing.
• Assists with the planning and creation of daily menus.
• Assists with anticipating and arranging for coverage during vacation/sick/personal leave.
• Ensures the proper handling, storage and portion control of food products.
• Prepares food for ala carte and banquet service, primarily hot food.
• Runs culinary operations in the absence of the Executive Chef.

What This Job Offers

• Job Type: Full-time
• Education Level: High school or GED
• Number of Employees: 5,001-10,000 employees