Olive Jobs

Sous Chef

The Otesaga Resort Hotel

Cooperstown, NYFull-time$65K/yrTracked 2w agoSeen in employer's feed 4 days ago
Evaluate my fit

Most applications go out cold — see where you stand first. No sign-up to start.

Don't just apply. Show up ready.

Olive works from this exact posting — no sign-up to start.

Evaluate your fitSee where you stand — strengths, gaps, and what to fix first.Get started →Tailor your résuméRewritten against this posting, with a diff of every change.Get started →Practice the interviewA voice mock interview built from this job description.Get started →

At a glance

Compensation
$65K/yr
Location
Cooperstown, NY
Schedule
Full-time
Work Authorization
Not specified

Requirements

Credentials this posting asks for.

Certification In Sanitation And Workplace Safety Regulations

Job overview

The Otesaga Resort Hotel is hiring a Sous Chef. The Sous Chef at The Otesaga Resort Hotel in Cooperstown, NY assists the Executive Chef and Executive Sous Chef, maintains kitchen cleanliness and safety, and collaborates to develop staff productivity while upholding grooming and conduct standards.

Key focus areas include Maintain sanitation, health, and safety standards in work areas, Demonstrate strong culinary skills, and Monitor receipt of supplies and proper storage.

Important skills include Culinary Skills, Sanitation Practices, Food Safety, Inventory Management, Portion Control, and Waste Control.

Skills & qualifications

RequiredNice to have

Skills

Culinary SkillsSanitation PracticesFood SafetyInventory ManagementPortion ControlWaste ControlOrder ReadingCookingMultitaskingCollaborationHigh Volume CookingPersonal Cleanliness

Qualifications

Availability Early Mornings Evenings Weekends HolidaysCertification in Sanitation and Workplace Safety RegulationsAbility to Withstand Constant PressureKnowledge and Implementation of Workplace Safety

Full job description

Full Time Regular

Cooperstown, NY, US

Salary: $65,000.00 Annually

Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management.

ESSENTIAL FUNCTIONS:

  • Maintains sanitation, health, and safety standards in work areas.

  • Demonstrates strong culinary skills

  • Monitors receipt of supplies and proper storage

  • Verifies that prepared food meets requirements for quality and quantity.

  • Analyze and perform monthly inventory, portion and waste control, and sanitation codes

  • Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.

  • Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

  • Availability to work early mornings, evenings, weekends, and holidays (required).

  • Certification in sanitation and workplace safety regulations.

  • Practices safe food handling techniques, preparation, and cooking procedures.

  • Develop end of day closing procedure of kitchen

  • Must be efficient, work in high volume, multitask and work well as part of a team.

  • Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed.

  • Personal cleanliness is essential.

  • Knowledge and implementation of work place safety

You've read the whole posting — now see how you match it.

Evaluate my fit