Sous Chef

Department:  Food and Beverage

Position: Sous Chef

Reports To: Chef de Cuisine

Supervisory Responsibilities: Kitchen Personnel

Position Overview:  Nationally recognized hotel & restaurant is seeking a Sous Chef for immediate hire to work with our culinary team! If you have experience as a Sous Chef in fine dining, we are interested in connecting with you for an interview. We offer competitive rates and benefits if applicable. Come work with an awesome team under NJ Chef of the Year 2025- Executive Chef Jason Hanin.

  Summary/Objective:  The Sous Chef is responsible for assisting with all culinary activities for the restaurant, under the direction of the Executive Chef and Chef de Cuisine. They will assist in ensuring the flow of service is efficient and smooth. The Sous Chef will have the opportunity to provide input on specials, menu development as directed and approved by the Executive Chef and CDC. This is a hands-on kitchen job (office / admin time 20%)

These duties may be described as, but not limited to:

• Ordering all products based on par systems and inventory management.
• Maintaining Budgeted Food Cost & labor cost
• Working in tandem with GM, Restaurant Manager, CDC & pastry chef
• Assisting including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible.
• Working a station for hourly employees when necessary for coverage and to minimize labor costs.
• communication with management
• quality control of all food, production, execution, sanitation, line checks
• Menu development with CDC and executive chef on new dishes
• Recording the recipes on excel formatted computer program
• Ensuring all health and safety standards
• Daily maintenance of BOH systems and procedures. AM walkthrough, PM walkthroughs, line checks, equipment checks, prep lists, order guides, etc.
• Monthly inventories .
• Attending all mandatory meetings.
• Knowledge and understanding of the P&L monthly statement 
• R&D process with CDC & Executive Chef to further dishes on the menu.
• Working holidays and weekends
• Ability to lift 50lbs if necessary. 
• Safely and effectively use all necessary tools and equipment. 
• Stand and walk for the entirety shift,
• If you feel you meet the requirement, Please reply with a copy of your resume and cover letter detailing why you think you would be a great addition to our team! 

Required Knowledge, Skills, Abilities:

• Previous Fine Dining Experience****
• Managerial experience** 
• Spanish speaking a plus**
• Practices high standards of cleanliness 
• Dedicated to your craft
• Time Management
• Willing to learn & teach
• Strong leadership skills 
• Highly organized 
• Efficient at multi-tasking 

  Minimum Qualifications:

• Culinary Degree
• Culinary Knowledge
• Staff Hiring
• Coaching Staff
• Staff Scheduling
• Ticket Management

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.