Sous Chef Jobs in White Plains, NY (3,928)
SOUS CHEF
Junior Sous Chef
Junior Sous Chef
Junior Sous Chef
Sous Chef
Junior Pastry Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Remote Sous Chef Healthcare Kitchen Leader
Sous Chef Trainee
Sous Chef
Junior Sous Chef
Junior Sous Chef
SOUS CHEF (FULL TIME)
Sous Chef
Sous Chef
Sous Chef
Sous Chef
CATERING SOUS CHEF - Manhattanville University - Purchase, NY
Sous Chef
Remote Junior Sous Chef - Lead High-Volume Kitchen
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Executive Sous Chef Lead Kitchens & Budgets (Remote)
Job Description
Working as a Sous Chef in White Plains, NY
There are 3,928 Sous Chef opportunities available in White Plains, NY all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near White Plains, NY
Sous Chefs in White Plains, NY Resume Data
Average Experience for Sous Chefs in White Plains, NY
- More than 10 years: 54%
- 6-10 years: 30%
- 3-5 years: 13%
- 1-2 years: 2%
- Less than 1 year: 1%
Educational Background for Sous Chefs in White Plains, NY
- Diploma: 42%
- Associates: 28%
- Bachelors: 27%
- Masters: 3%
- Doctorate: 0%
Top Skill for Sous Chefs in White Plains, NY
- Cooking skills: Basic food preparation: 28%
- Food safety: 23%
- Work style: Reliability: 14%
- Supervisory skills: Motivating & assessing employees: 7%
- Customer focus & orientation: 6%
- Restaurant manager: 6%
- Management & leadership skills: Planning & execution: 4%
- Food service: Customer situations: 4%
- Attention to detail: 4%
- Management & leadership skills: Impact & influence: 4%
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