Mazzone Hospitality
  • 20-Jun-2017 to 21-Aug-2017 (EST)
  • Prime at Saratoga National
  • Saratoga Springs, NY, USA
  • Full Time

About Us: Mazzone Hospitality is always looking for the next best member to join our team. We are the largest hospitality company in Upstate NY with three distinct divisions, a la carte restaurants, on and off premise catering and business dining. We strive to give the customer the highest level of service and quality at all times. Our employees are motivated, customer oriented and passionate about hospitality. We invite you to experience our versatility and endless creativity. 

Located on the pristine grounds of Saratoga National Golf Club off of Union Ave in Saratoga Springs, Prime at Saratoga National is the premiere dining and event destination in the Spa City especially during the busy Saratoga Race Course season.

Prime at Saratoga National is open to the public for lunch and dinner where guests can dine at the New York style Steakhouse, "Prime" or outside for a light fare menu at "The Terrace". Saratoga National Weddings & Events also operates as an event venue hosting over 500 events annually.


Job Title: Restaurant Sous Chef


Job Purpose: The Restaurant Sous Chef assists the Chef de Cuisine in overseeing the daily culinary operations. He/She will prepare all food items to the portion and standards of Mazzone Hospitality. In addition, he/she will provide assistance with purchasing, inventory and any administrative needs.


Job Duties:

  • Knowledge of high end food preparation, appropriate storage, heating and cooling
  • Train and mentor culinary staff on new stations
  • Prepare, execute and plate all dishes on any station
  • Lead culinary operations in absence of Executive Chef/Chef de Cuisine
  • Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company
  • Estimate amount and cost of required supplies, such as food and ingredients
  • Order or requisition food or other supplies needed to ensure efficient operation
  • Assist in preparing of new dishes and menus
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Ensure all teams are following the direction procedures of the operation
  • Monitor portion and waste control to maintain profit margins
  • Continual maintenance of inventories within the kitchen
  • Ensure proper staffing for maximum productivity and efficiency
  • Check the quantity and quality of received products



  • Bachelor's Degree in Food Service Management or Associate's Degree in Culinary Arts
  • 2 years of experience in culinary supervisory role
  • Knowledge of a la carte dining as well as banquets
  • Experienced in classic as well as with modern and advanced cooking technique
  • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Outgoing, pleasant personality, and desire to please guests
  • Good organizational and interpersonal communication skills
  • Flexible schedule, ability to work days and/or nights, weekends and some holiday
  • Ability to lift up to 50 pounds
  • Ability to stand for up to 8 hours
  • Must have reliable transportation




Mazzone Hospitality is an equal opportunity employer. This position could be subject to pre-employment background and drug screening. The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Mazzone Hospitality
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