Sous Chef, General Dining - Join the Team!

Cold Spring Harbor Laboratory (CSHL) is a prestigious research institution located in Cold Spring Harbor, New York. Renowned globally for its significant contributions to the field of biomedical research, the laboratory has been home to eight Nobel Prize laureates and continues to be at the forefront of scientific innovation. The institution fosters a dynamic and collaborative environment that encourages groundbreaking discoveries and knowledge sharing among researchers from around the world. Through its celebrated Meetings and Courses program, CSHL offers a unique platform for scientists to engage, learn, and contribute to diverse biomedical fields. Beyond its scientific endeavors, CSHL is committed to creating an inclusive workplace where diversity is respected and equal employment opportunities are provided to all qualified individuals regardless of race, gender, religion, or veteran status. The Seasonal Sous Chef position at Cold Spring Harbor Laboratory presents a remarkable opportunity for culinary professionals to join a vibrant kitchen team dedicated to supporting the laboratory's scientists, staff, and guests with high-quality food service. This role is seasonal and located at the main campus on 1 Bungtown Road, Cold Spring Harbor. The position involves hands-on preparation of both hot and cold dishes under the guidance of the chefs, adherence to rigorous sanitation protocols, maintenance of cooking equipment, and assistance in supervising the cook staff. The Sous Chef also plays a critical role in menu execution and assists in purchasing decisions alongside the Purchasing Manager. With a competitive hourly wage ranging from $20.52 to $23.07, this position provides an excellent opportunity for culinary experts with a solid background in restaurant, catering, or hotel cooking environments to apply their skills in a unique research institution setting. The role requires flexibility to work evenings, weekends, and holidays as needed, reflecting the dynamic nature of the laboratory's food service operations.

• Culinary education is helpful
• Five years' cooking experience in restaurant, catering, and/or hotel
• Knowledge of work scheduling
• Knowledge of vendors and sources of supply
• Understanding of nutritional value of food
• Menu planning and development skills
• Hot food usage, preparation, cooking, and storage experience
• Proper sanitation procedures
• Ability to troubleshoot kitchen equipment and perform minor repairs
• Interviewing techniques
• Strong organization skills
• Diplomacy and tact
• Telephone etiquette
• Computer literacy
• Operation of departmental computer database
• Sanitation certificate required
• Ability to speak and understand Spanish is helpful
• Ability to work evenings, weekends, and holidays as needed