Chef de Cuisine

Company: The Otesaga Resort Hotel
Location: Cooperstown
Posted on: January 17, 2026

Job Description:

Job Description Job Description Job Summary Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Manage day-to-day kitchen operations, including sanitation, health and safety requirements Oversees food preparation to ensure quality and quantity standards are maintained. Provides hands-on training for all culinary and stewarding staff within their department. Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility. Execute the menu and work any station on the line as needed Runs daily line-ups with team members to review daily & weekly goals Assist with the recruitment of culinary staff Assist with the development of new recipes and plating presentations for seasonal menus and daily specials Incorporating guest and staff feedback to make improvements or resolve issues. Coordinate weekly staff schedule according to business volumes. Assist with monthly inventory, portion and waste control. Ensure that opening and closing procedures are completed by staff Assist with the performance review and disciplinary process for culinary staff members Education: High school diploma or general education degree (GED) Required Experience: The person in this position needs to have: A minimum of four years of culinary experience Certification in sanitation and workplace safety regulations Knowledge, Skills, & Abilities Exemplify strong organizational skills and attention to detail. Possess a positive attitude and be willing to work as part of a team. In-depth knowledge of food principles, dietary restrictions, and best practices. Ability to work early mornings, evenings, nights, weekends & holidays as required Ability to thrive in a high-pressure environment High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations Set a positive tone and strong work ethic, leading by example. Maintain professional presentation (must adhere to company and department dress code). Must be an efficient and strong multitasker, particularly within a high-volume food sales environment Excellent communication skills Experience managing inventories and stocktaking. Knowledgeable of new culinary trends Physical Requirements: These physical requirements for this position may be accomplished with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 12 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, or crouch. The employee is frequently required to reach with hands and arms. Employees will frequently use hands to handle objects and tools and operate equipment. The employee must regularly lift, move/push/pull up to 25 pounds by themselves and up to 50 pounds with assistance. The employee will also frequently ascend and descend stairs between kitchens and storage areas. Vision abilities required by this job include close vision and color vision to monitor beverage and food quality and quantity. Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Keywords: The Otesaga Resort Hotel, Syracuse , Chef de Cuisine, Hospitality & Tourism , Cooperstown, New York