Sous Chef at The Oncenter

Legends Global • Syracuse, NY

3d • Onsite

About The Position

In your role as Sous Chef, you'll play a crucial part in the success of our catering operations in the Food & Beverage Department.

Requirements

• Minimum of four (4) years in banquet facility producing meals for large or multiple events.
• Two-year Associate Degree in Culinary Arts, or Equivalent combination of education and experience.
• Requires ability to work some extended and flexible hours including some late nights, early mornings, weekends, and holidays.
• Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Organize and prioritize work to meet deadlines while multitasking between job functions.
• Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines.
• Ability to operate industry related equipment.
• Ability to be creative with food presentations and maintain a quality product.
• Ability to train and direct employees to plan and assign work in an efficient and effective manner.
• Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems.
• Must be able to walk/stand/sit for long periods of time.
• Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting.
• Must be able to hear and speak using a two-way radio.
• Ability to work in a noisy, fast-paced environment.

Nice To Haves

• Previous leadership experience preferred.
• ServSafe & TIPS certification preferred.

Responsibilities

• Work directly with the Executive Chef to prepare and oversee daily culinary operations.
• Prepare recipes as directed.
• Order, receive, and prepare food items while maintaining food costs and budget goals.
• Maintain all kitchen equipment cleanliness and maintenance.
• Support all kitchen and stewarding staff.
• Assist with training of all cooks.
• Assist with taking monthly inventory.
• Responsible for kitchen in absence of Executive Chef.
• Maintain a safe, clean, organized, and stocked work area following sanitation standards.
• Maintain a professional appearance, and professional relationship with coworkers at all times.
• Provide total guest satisfaction through skilled and capable service in accordance with New York State laws and regulations as well as Company policies, practices, and procedures.
• Other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree