Sous Chef

  • Inns of Aurora
  • Aurora, New York
  • Apr 23, 2021
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Reporting to the Chef de Cuisine, the Sous Chef is responsible for assisting in overseeing day-to-day kitchen operations and staff to ensure high quality cuisine and enforce health standards.

  • Responsible for kitchen operations in the absence of the Chef de Cuisine
  • Plan and direct all cooking processes and food preparation in the kitchen
  • Use quality control standards to ensure all food items are high quality and correctly portioned
  • Prep & Execute all catering events
  • Assist Chef de Cuisine in menu creation
  • Oversee and expedite preparation of all food items
  • Assist Chef de Cuisine with monthly food inventory
  • Monitor and address any issues with kitchen equipment and communicate issues to the Operations Manager
  • Supervise, oversee, and assist in managing the kitchen staff in accordance with the standards set forth by the Chef de Cuisine and Operations Manager
  • Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food service business
  • Use progressive discipline effectively in the management of staff
  • Develop, train, implement and maintain food sanitation practices and safety protocol
  • Create strong, team-oriented relationships with and between staff members
  • Maintain a strong presence in the kitchen and facility
  • Ensure cleanliness of kitchen areas before, during and after meal periods
  • Coordinate opening and closing procedures
  • Ensure kitchen and staff members operate in accordance to the state and federal food and safety laws

  • Previous culinary and management/supervisory experience
  • Strong leadership qualities to assist in managing and motivating staff members
  • High levels of creativity and innovative qualities to inspire new ideas, recipes and general practices
  • Passion for the food industry
  • Excellent palate in order to taste, create and implement quality foods
  • Excellent culinary techniques
  • Ability to multi-task effectively under fast-paced working conditions
  • Ability to maintain neat, professional and clean appearance and practices
  • Proficiency in Microsoft Office programs, and general computer literacy
  • Must demonstrate a professional demeanor and possess strong interpersonal skills
  • Specialized organizational, written and verbal communication skills
  • Flexibility with hourly schedules, including weekend, holiday and evening availabilities
  • Degree from a culinary institute
  • Personal flair and desire for cuisine experimentation
  • Knowledge and understanding of workplace safety procedures


We are proud to offer outstanding benefits to all of our employees.

Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages.

Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits.

We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.