Sous Chef (Hampton Bays)
Canoe Place Inn & Cottages, Hampton Bays, NY, United States
Job Purpose:
The Sous Chef plays a key leadership role within the culinary team, supporting the Executive Chef in overseeing daily kitchen operations, ensuring excellence in food quality, consistency, and presentation. This position assists with menu development, staff training, and kitchen organization while maintaining the standards, culture, and values of Main Street Hospitality. The Sous Chef helps foster a positive, collaborative environment that inspires creativity and operational excellence across all culinary outlets.
Essential Duties and Responsibilities:
· Supervise and actively participate in daily kitchen production and service across all meal periods, outlets, and events.
· Maintain the highest culinary standards by ensuring all dishes are prepared, seasoned, and plated consistently and according to recipe and presentation guidelines.
· Support menu planning and seasonal updates in partnership with the Executive Chef, emphasizing local and seasonal ingredients.
· Train, coach, and mentor culinary team members to ensure skill development, efficiency, and adherence to kitchen standards.
· Oversee line checks, prep lists, and station readiness prior to each service period.
· Monitor food quality, taste, and freshness throughout production and service.
· Ensure all sanitation, safety, and health regulations are followed in accordance with company and local health department standards.
· Manage daily ordering, inventory, and waste control to achieve cost goals and maintain efficient operations.
· Assist with scheduling, payroll review, and labor management to align with forecasted business volumes.
· Maintain strong communication and coordination with front-of-house and event management teams to ensure seamless service execution.
· Actively contribute to a culture of teamwork, accountability, and continuous improvement.
Education & Experience:
· Minimum of 3–5 years of progressive kitchen experience, including at least 1 year in a supervisory or Sous Chef role.
· Degree or certificate in Culinary Arts preferred but not required.
· Experience in hotel, fine dining, or upscale casual environments strongly preferred.
· Demonstrated understanding of seasonal menu development, cost control, and labor management.
Professional Characteristics:
· Creative, passionate, and quality-driven.
· Natural leader with strong mentoring abilities.
· Highly organized and detail-oriented.
· Strong communication and teamwork skills.
· Adaptable and able to thrive in a dynamic environment.
· Takes initiative and follows through on assignments with minimal supervision.
· Able to prioritize tasks and manage time efficiently in a fast-paced environment.
· Flexibility to work nights, weekends, and holidays as needed.
Physical Requirements:
· Must be able to stand for extended periods.
· Ability to lift up to 40 lbs.
Must be able to work in hot and fast-paced kitchen environments.
Work Authorization:
Must be eligible to work in the United States.
EEO Statement:
Main Street Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, or any other characteristic protected by law.
Main Street Hospitality Values:
• We are kind to one another
• We embrace change
• We invest in community
• We act with integrity
• We take responsibility for our actions
I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed. I accept responsibility for knowing the modifications and/or changes in the job description. I can perform the essential functions of this job as listed above, with or without reasonable accommodation.
g kitchen operations, managing food preparation, and overseeing culinary staff. Key responsibilities include ensuring food quality and consistency, menu planning, maintaining cleanliness and safety standards, and helping manage inventory and food costs. The Sous Chef will collaborate with the Head Chef to deliver exceptional dining experiences that reflect the hotel’s commitment to excellence.
Qualifications
Experience in food preparation, cooking techniques, and kitchen operations.
Expertise in menu planning, food presentation, and quality assurance.
Strong leadership, team management, and organizational skills.
Knowledge of food safety regulations and kitchen sanitation standards.
Ability to manage inventory, ordering, and cost controls efficiently.
Passion for the culinary arts, with creativity and attention to detail.
Prior experience in a high-volume or fine-dining restaurant is preferred.
Culinary degree or equivalent professional experience is an advantage.
Strong communication and problem-solving abilities.
The Sous Chef plays a key leadership role within the culinary team, supporting the Executive Chef in overseeing daily kitchen operations, ensuring excellence in food quality, consistency, and presentation. This position assists with menu development, staff training, and kitchen organization while maintaining the standards, culture, and values of Main Street Hospitality. The Sous Chef helps foster a positive, collaborative environment that inspires creativity and operational excellence across all culinary outlets.
Essential Duties and Responsibilities:
· Supervise and actively participate in daily kitchen production and service across all meal periods, outlets, and events.
· Maintain the highest culinary standards by ensuring all dishes are prepared, seasoned, and plated consistently and according to recipe and presentation guidelines.
· Support menu planning and seasonal updates in partnership with the Executive Chef, emphasizing local and seasonal ingredients.
· Train, coach, and mentor culinary team members to ensure skill development, efficiency, and adherence to kitchen standards.
· Oversee line checks, prep lists, and station readiness prior to each service period.
· Monitor food quality, taste, and freshness throughout production and service.
· Ensure all sanitation, safety, and health regulations are followed in accordance with company and local health department standards.
· Manage daily ordering, inventory, and waste control to achieve cost goals and maintain efficient operations.
· Assist with scheduling, payroll review, and labor management to align with forecasted business volumes.
· Maintain strong communication and coordination with front-of-house and event management teams to ensure seamless service execution.
· Actively contribute to a culture of teamwork, accountability, and continuous improvement.
Education & Experience:
· Minimum of 3–5 years of progressive kitchen experience, including at least 1 year in a supervisory or Sous Chef role.
· Degree or certificate in Culinary Arts preferred but not required.
· Experience in hotel, fine dining, or upscale casual environments strongly preferred.
· Demonstrated understanding of seasonal menu development, cost control, and labor management.
Professional Characteristics:
· Creative, passionate, and quality-driven.
· Natural leader with strong mentoring abilities.
· Highly organized and detail-oriented.
· Strong communication and teamwork skills.
· Adaptable and able to thrive in a dynamic environment.
· Takes initiative and follows through on assignments with minimal supervision.
· Able to prioritize tasks and manage time efficiently in a fast-paced environment.
· Flexibility to work nights, weekends, and holidays as needed.
Physical Requirements:
· Must be able to stand for extended periods.
· Ability to lift up to 40 lbs.
Must be able to work in hot and fast-paced kitchen environments.
Work Authorization:
Must be eligible to work in the United States.
EEO Statement:
Main Street Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, or any other characteristic protected by law.
Main Street Hospitality Values:
• We are kind to one another
• We embrace change
• We invest in community
• We act with integrity
• We take responsibility for our actions
I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed. I accept responsibility for knowing the modifications and/or changes in the job description. I can perform the essential functions of this job as listed above, with or without reasonable accommodation.
g kitchen operations, managing food preparation, and overseeing culinary staff. Key responsibilities include ensuring food quality and consistency, menu planning, maintaining cleanliness and safety standards, and helping manage inventory and food costs. The Sous Chef will collaborate with the Head Chef to deliver exceptional dining experiences that reflect the hotel’s commitment to excellence.
Qualifications
Experience in food preparation, cooking techniques, and kitchen operations.
Expertise in menu planning, food presentation, and quality assurance.
Strong leadership, team management, and organizational skills.
Knowledge of food safety regulations and kitchen sanitation standards.
Ability to manage inventory, ordering, and cost controls efficiently.
Passion for the culinary arts, with creativity and attention to detail.
Prior experience in a high-volume or fine-dining restaurant is preferred.
Culinary degree or equivalent professional experience is an advantage.
Strong communication and problem-solving abilities.