Sous Chef - Great Neck, NY

Seeking a dynamic and energetic Sous Chef to join our culinary team at Village Club in Great Neck, NY. As the lead Sous Chef, you will be responsible for the successful operation of the Culinary Department, assisting in the supervision, preparation, and cooking of a wide range of food items for the Club's restaurant and catering venue. You will work closely with the Executive Chef to develop daily menu items, oversee kitchen staff, ensure high-quality food service, and manage catering events.

This is an exciting opportunity for an entrepreneurial culinary professional looking to take the next step in their culinary career.

Key Responsibilities:

• Assist the Executive Chef in the overall operation of the kitchen, ensuring the successful preparation and cooking of all food items, maintaining high-quality standards, and overseeing kitchen staff, as well as catering events.
• Work with the Executive Chef to plan and create innovative daily menus, catering events, and special theme nights. Ensure dishes are creative, consistent, and meet the expectations of both members and guests.
• Produce and execute catering events for up to 375 guests, ensuring food quality, presentation, and timely delivery.
• Assist the Executive Chef in managing cost controls, food inventory, and expenditures for the account. Ensure that food costs are kept within budget and that all necessary ingredients are available for daily service and events.
• Supervise hourly associates, providing guidance, training, and leadership. Ensuring that staff follows kitchen protocols, maintains cleanliness, and adheres to safety standards.
• Work with the Executive Chef to develop new culinary programs and special events that align with the marketing strategy.
• Maintain high standards of food quality, presentation, sanitation, and safety, ensuring compliance with health regulations and HACCP guidelines.
• Roll out new culinary programs in conjunction with the company's marketing and culinary team, ensuring all programs are executed smoothly and with excitement.
• Participate in client satisfaction programs/activities, addressing guest feedback and striving for continuous improvement.

Preferred Qualifications:

• Some progressive culinary and kitchen management experience, depending on formal degree or training.
• Catering experience is required.
• Experience with high-volume events of up to 375 guests.
• Experience in high-volume, complex food service operations is required.
• Experience with institutional and batch cooking is helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be proficient in Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the internet.
• ServSafe Certified is highly desirable.
• Must be willing to participate in client satisfaction programs and activities, ensuring customer service excellence.
• A.S. in Culinary Arts or equivalent experience.