Sous Chef at The Oncenter

Legends•Syracuse, NY

50d•$62,400•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.

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.

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.