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.

Position Responsibilities:

• 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

Position Requirements:

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.

• 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 preparatio