Sous Chef

Claudio’s Waterfront, the historic waterfront venue in Greenport, Long Island is looking for a qualified SOUS CHEF for our 2025 season.   Candidates from outside of the North Fork must be available to relocate to the east end of Long Island for the season.
  

The applicant must possess a passion for hospitality and mentorship in this indoor/outdoor operation.  A solid foundation for food and beverage, along with a drive to train and educate the team, while maintaining a fun work environment in this high-volume operation. The applicant must also be comfortable with several technology platforms including Toast POS, Open Table and Sling for scheduling and labor control.  

This is a great opportunity to be part of an energetic, contemporary, and diverse management team that emphasizes education and professional growth.  If you are passionate about hospitality and Food & Beverage this is a great opportunity to fulfill your professional ambitions.

Key Responsibilities:

Culinary Operations & Food Quality:

• Assist in menu development, recipe execution, and maintaining food quality standards.
• Ensure all dishes meet established presentation and taste guidelines before leaving the kitchen.
• Monitor food preparation, cooking techniques, and portion control for consistency.
• Train and mentor kitchen staff to maintain high culinary standards.

Kitchen Management & Inventory Control:

• Oversee food inventory levels and conduct regular stock checks.
• Manage ordering and receiving of ingredients to maintain appropriate stock levels while minimizing waste.
• Work closely with suppliers to negotiate pricing and ensure timely deliveries.
• Maintain detailed records of inventory usage and implement cost-saving measures.

Event Preparation & Execution:

• Manage and oversee all event prep and execution to ensure seamless operations.
• Coordinate with FOH and event teams to align kitchen production with event needs.
• Ensure all event menus are executed according to standards and guest expectations.
• Supervise kitchen staff during events to maintain efficiency and quality.

Staff Supervision & Labor Management:

• Assist in scheduling kitchen staff to optimize labor efficiency and maintain productivity.
• Supervise and support BOH employees, ensuring teamwork and adherence to restaurant policies.
• Conduct training sessions to improve staff skills and knowledge of kitchen operations.
• Promote a positive work environment with strong leadership and open communication.

Sanitation & Safety Compliance:

• Enforce proper food handling, storage, and sanitation practices in compliance with health and safety regulations.
• Maintain a clean and organized kitchen workspace.
• Ensure all kitchen equipment is properly maintained and report any issues for prompt resolution.

Financial & Administrative Responsibilities:

• Monitor food costs and adjust inventory levels to maintain budgetary targets.
• Assist in tracking kitchen performance metrics, including waste management and labor costs.
• Work with the Executive Chef to implement operational improvements that enhance efficiency and profitability.
• Support menu costing and ingredient pricing strategies to balance quality and cost-effectiveness.

Guest Experience & Collaboration:

• Collaborate with FOH management to ensure timely and smooth service during peak hours.
• Address guest feedback related to food quality and implement improvements when necessary.
• Work alongside the Executive Chef to create seasonal and special event menus that align with restaurant goals.