Sous Chef

By Landmark is currently looking for Sous Chef to join our team at our Felina Restaurant in Ridgewood! By Landmark is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Hudson House, Stone House, the Ryland Inn, Boathouse, Village Hall, Farmhouse and Felina in New Jersey. We also have operate iconic, unique venues in Pennsylvania such as Hotel Du Village, the Logan Inn, and Durham Springs. By Landmark specializes in upscale restaurants, event spaces, and boutique hotels that are growing and have exciting opportunities available for individuals who are passionate about creating memories for our guests. Part of the By Landmark Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, the character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees with opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It — Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are By Landmark. We thrive on mutual respect for each other, our valued guests, and our workspaces. Sous Chef Role Overview We are seeking an ambitious, high-energy lead line cook looking to take next step in their culinary career. As our entry level sous chef, you will act as the executive chef's primary "Consigliere". This role bridges the gap between line execution and learning the foundational leadership skills of kitchen management If you are a master of line execution, keep an immaculately organized station, and are ready to learn menu costing, ordering, and team leadership, this is your path to becoming a Head Chef. Key Responsibilities Service Leadership: Run the line during peak hours, and ensure consistency, presentation, and ticket times meet high standards. Kitchen Operations: Assist the Executive Chef with daily inventory counts, ingredient ordering, and meticulous quality control of incoming prep work. Team Mentorship: Lead by example to guide, train, and support line cooks, prep cooks, and stewards. Safety & Sanitation: Maintain, monitor, and enforce strict health department regulations, cleanliness, and food safety standards across all stations. Culinary Development: Collaborate on nightly specials and menu development as your operational skills grow. What are we looking for: Experience: Minimum of 2–3 years of high-volume, scratch-cooking line experience. Previous experience as a kitchen shift lead or lead line cook is highly preferred. Technical Skills: Superior knife skills, exact protein cooking temperatures, and a strong understanding of foundational culinary techniques. Leadership Traits: A calm, collaborative attitude under high-pressure service windows. Excellent communication and time-management skills. Education: High school diploma or equivalent required; formal culinary arts degree or certification is a great plus but not required over solid kitchen tenure. Physical Needs: Ability to stand for long service periods and lift up to 50 lbs. Benefits 401(k) 401(k) matching Health insurance For Full time Employees Dining Discounts Career Growth Opportunities By Landmark is proud to be an Equal Opportunity Employer. #J-18808-Ljbffr Landmark Hospitality