Sous Chef - Cornell Garden Cafe

NewYork-Presbyterian Hospital

5d • Onsite

About The Position

World-Class Nutrition: Leadership Makes It Possible Weill Cornell Medical Center is seeking an innovative culinary leader to join our Food and Nutrition team. Take your passion for food and people, with strong culinary and leadership skills, and considerable experience in the food service or restaurant industry to create amazing experiences for our employees, visitors, and patients. Sous Chef - Cornell Garden Cafe In this role, you'll support culinary operations for our high volume kitchen and cafeteria. You will be responsible for driving continuous improvement, ensuring exceptional food quality, and fostering the training and development of a diverse food‑service team. Lead the day-to-day operation of retail, catering and patient meals while supporting the Retail Manager of Operations and the Executive Chef. Develop production routines to optimize efficiency and service quality. Oversee staff scheduling, training, performance improvement, engagement, and equipment maintenance. In addition, maintain rigorous food safety, sanitation, and compliance with HACCP and regulatory guidelines. Conduct daily huddles with the team to ensure sufficient communication within the department. Additionally, assume hands-on responsibilities for food preparation and cooking as necessary. This is a 5:00am to 1:00pm position, with alternating weekends. Flexibility is essential—our ideal candidate is prepared to adjust hours and provide supervision across all shifts as needed to support our hospital operations.

Requirements

• High School diploma or GED
• 3 to 5 years of experience, with a minimum of 2 years experience cooking to order on a hot line
• Flexibility is essential

Nice To Haves

• Graduate of a Culinary Arts program
• Supervisory experience in a hospitality industry
• Strong knowledge of food industry, specifically large‑scale culinary production, food safety, sanitation, and HACCP standards

Responsibilities

• Support culinary operations for our high volume kitchen and cafeteria.
• Responsible for driving continuous improvement, ensuring exceptional food quality, and fostering the training and development of a diverse food‑service team.
• Lead the day-to-day operation of retail, catering and patient meals while supporting the Retail Manager of Operations and the Executive Chef.
• Develop production routines to optimize efficiency and service quality.
• Oversee staff scheduling, training, performance improvement, engagement, and equipment maintenance.
• Maintain rigorous food safety, sanitation, and compliance with HACCP and regulatory guidelines.
• Conduct daily huddles with the team to ensure sufficient communication within the department.
• Assume hands-on responsibilities for food preparation and cooking as necessary.
• Adjust hours and provide supervision across all shifts as needed to support our hospital operations.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED