Sous Chef | $75K-$80K + Quarterly Bonus | Eastampton, NJ

Earn $75,000-$80,000 annually plus quarterly bonus opportunities in a hands-on Sous Chef role with significant influence over daily kitchen operations, team development, and kitchen performance.

This is an opportunity to join an established scratch kitchen with consistent business, strong ownership support, and long-term growth potential.

You'll work closely with ownership while helping lead BOH operations, develop team members, maintain standards, and drive overall kitchen success.

Location

Eastampton, NJ

Compensation

• $75,000-$80,000 annual salary
• Quarterly bonus opportunities
• Paid biweekly

Benefits

• Medical benefits
• Paid time off
• Company dining discounts
• Free parking

Schedule

• Full-time
• Approximately 50-55 hours per week
• Five-day workweek
• Nights, weekends, and holidays required

Why This Role Stands Out

• $75K-$80K salary plus quarterly bonus opportunities
• Established scratch kitchen with consistent business
• Direct collaboration with ownership
• Significant influence on kitchen operations
• Opportunity to develop and mentor kitchen team members
• Five-day workweek
• Long-term growth potential

About the Role

This is a hands-on kitchen leadership position responsible for supporting daily BOH operations, food quality, inventory management, scheduling, labor management, team development, and service execution.

We are looking for someone who can:

• Lead calmly during busy service periods
• Develop and support kitchen staff
• Maintain organization and accountability
• Manage food and labor costs
• Ensure consistent food quality and execution
• Communicate effectively with ownership and team members

About the Restaurant

This established restaurant operates a scratch kitchen focused on consistency, execution, and guest satisfaction. Ownership is actively involved and values leaders who take pride in developing teams, maintaining standards, and contributing to long-term operational success.

Responsibilities

• Lead daily kitchen operations
• Manage inventory, ordering, and receiving
• Monitor food and labor costs
• Create and manage schedules
• Train, coach, and develop kitchen staff
• Maintain food safety and sanitation standards
• Support recruiting and onboarding efforts
• Ensure recipe and portion consistency
• Maintain kitchen organization and cleanliness
• Assist with menu execution and operational improvements

Qualifications

• Previous Sous Chef, Kitchen Manager, Executive Sous Chef, or similar leadership experience
• Experience working in a scratch kitchen environment
• Strong inventory and ordering experience
• Food cost and labor management experience
• Team leadership and training experience
• Food safety knowledge
• Ability to work nights, weekends, and holidays
• Strong communication and organizational skills

How to Apply

Please submit your resume with full contact information and two professional references. Supervisor email addresses are required. Qualified candidates will be contacted directly.