Sous Chef

Location Hamilton, NY
Property Colgate Inn
Date Posted May 28, 2019
Job Type Food & Beverage


Hamilton NY – The Sous Chef is responsible in assisting the Executive Chef to achieve food and beverage revenue, profit margins, and customer and employee satisfaction goals. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.


  • Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values and strategies
  • Participate in the development of the kitchen’s business strategies
  • Create a positive environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
  • Provide employees with the tools and environment they need to be successful
  • Develop and implement strategies and practices that support employee engagement
  • Work with the Executive Chef to create daily specials and write new menus that feature seasonal ingredients from local vendors and reflect the culture and current trends
  • Ensure that unused food is stored properly in order to minimize waste and maximize quality
  • Coordinate service with restaurant and banquet operations
  • Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check, leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working condition, and overseeing the culinary team
  • Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs


  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties
  • Minimum of 3 years’ experience in cooking and managing a culinary team in a hotel, or upscale food and beverage operation
  • Degree from recognized culinary institution preferred

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