Sous Chef; Special Events​/Seasonal

Sous Chef (Special Events)/Seasonal Employment

Job Category:
Culinary

Requisition Number: SOUSC
004567

• Posted:
  December 22, 2025
• Full-time
• Rate: $22 USD per hour

New York State - Hotel 3
The Athenaeum Hotel
3 S Lake Dr
Chautauqua, NY 14722, USA

Special Events staff provide culinary and front of the house services for private events including weddings, special occasion celebrations, banquets, and conferences. The culinary experience is managed by the Executive Chef. During the nine-week summer season the Special Events team operates most days. During the pre-season (May) and post-season (October) events are typically Friday to Sunday.

Compensation for this position starts at $22.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $26.00/Hour.

• In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.
• Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.
• Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations.
• Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests.
• Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager.
• Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.
• Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary.
• Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste.
• Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget.

• Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards.
• Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence.
• Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction.

• Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling.
• Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications.
• Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food &…