Chef, Lead

Cold Spring Harbor Laboratory is seeking a seasonal Chef, Lead to oversee and execute the planning and preparation of meals for events and meeting services. This role may also involve supporting general dining services by performing cooking and supervisory duties.

• Coordinate cook staff to insure all staff has daily instructions
• Insure that menus and recipes are followed
• Coordinate vacation and daily call offs - insure that all needs are being addressed
• Coordinate vacation requests
• Oversee all perishable food purchasing and storage
• Contribute to planning, directing and executing the functions of hot food preparation and cooking for Events, Meetings & the Banbury conference center.
• Oversee purchasing of meat, seafood and produce for all hot food preparation.
• Contribute to planning and developing menus that are prepared when providing Event dining services.
• Coordinate meal and coffee service for Banbury conference center, including equipment inventory and maintenance.
• Performs and maintains food and supply inventories and restocking of these items as needed for the Banbury conference center.
• Contribute to maintaining recipe computer database.
• Provide job performance feedback on cook staff.
• Ensure cooking staff follows proper sanitation procedures.
• Stand in for the General Dining Chef during absence
• Assist in purchasing, production and labor scheduling.
• Assist in coordinating general dining hot food preparation and service
• Contribute to developing general dining menus
• Provides support to the Manager by ensuring that the administrative and operational policies and procedures of the department and the Laboratory are followed.
• Performs a secure close up of work area / facility at the end of a shift / work day
• Interact in a courteous manner with clientele, fellow employees and other supervisors
• Works with General Dining Services Supervisor in coordinating all food preparation

EDUCATION:

Bachelor's Degree preferably in Nutrition and two years of culinary school.

EXPERIENCE:

Ten years cooking experience in restaurant, catering facility and/or hotel.

OTHER:

• Work scheduling.
• Menu planning and development.
• Hot food usage, preparation, cooking and storage.
• Proper sanitation procedures.
• Ability to troubleshoot kitchen equipment and perform minor repairs.
• Organization skills.
• Diplomacy and tact.
• Telephone etiquette
• The ability to speak and understand the Spanish language is helpful.

Ability to work evenings, weekends and holidays as required .

How to Apply:
For immediate consideration, candidates should create an account and apply to the position found here:

Position ID: 1526

Environment

Cold Spring Harbor Laboratory is a world-renowned biomedical research institution in New York. It has shaped contemporary biomedical research and is the home of eight Nobel Prize laureates. Cold Spring Harbor Laboratory provides a highly dynamic and interactive research environment and also a unique opportunity of timely exposure to advances in various biomedical research fields and of interaction with a broad range of researchers from all over the world through its renowned Meetings and Courses program. We believe that science is for everyone and our researchers have a wide variety of backgrounds.

Compensation and Benefits

Our employees are compensated in many ways for their contributions to our mission, including competitive pay, exceptional health benefits, retirement plans, time off, and a range of recognition and wellness programs. Visit our CSHL Benefits sites to learn more. The hourly range for this role is $27.34- $30.87. The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a base salary and/or rate, several factors may be considered as applicable (e.g., years of relevant experience, education, credentials, and internal equity).

CSHL is an EO Employer. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or protected veteran status. VEVRAA Federal Contractor