Sous Chef

The Cornell Restaurant Bar immediately seeking a highly motivated and talented Sous Chef to help facilitate pre-opening and opening responsibilities for a projected April 2025 launch. He/she must work together with the owner and General Manager to carry out the Food & Beverage philosophy/vision set forth by ownership. The successful candidate must have solid cooking skills, high values, integrity, excellent judgment and possess the calm demeanor. The Sous Chef should be passionate about the profession and humble, always erring on the side of guest satisfaction and quality. 

Duties & Responsibilities:  

• The Sous Chef will be an advocate for sound food cost and inventory control, demonstrating honesty, integrity as well as leading by example.
• Engage in preparation of pre-opening and opening menu/recipes as well as set up of the Kitchen in conjunction with our interim Master Chef consultant and current leadership team.

Duties & Responsibilities (Continued):  

• Provide input for the timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
• Participate in food preparation during meal periods for a la carte and banquet events.
• Takes initiative and always maintains clean, organized and sanitary food preparation and storage areas.
• All other duties required to conduct the operation, as required by the Executive Chef, GM or Owner.
• Maintain and cultivate a harmonious relationship between Back and Front of the House staff.
• Perform all other duties assigned by his/her supervisor. 
• Adheres to all policies of the operation.

Candidate Qualifications:

• Willingness to learn new skills and be adept at every station in the kitchen. 
• Must be tech savvy, well versed in computers and e-mail and text communications. 
• A positive “can-do” attitude, professional personable demeanor and approachable manner – all are important qualities for the position.

Job Requirements:

• Flexible and long hours sometimes required.
• Ability to stand stoop, bend, lift items weighing up to 50 pounds repetitively during entire shift.
• Ability to work flexible schedule to include weekends and holidays.
• Minimum 1 to 2 years of previous work experience in comparable position. 
• Serv Safe Certification and American Culinary Federation (ACF) Certified Executive Chef (CEC) certification preferred.

Compensation:

• A compensation package that will include generous base salary and benefits are negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged)