Restaurant Sous Chef

Restaurant Sous Chef

Chelsea Hospitality Group develops and operates restaurants, cafés, and hospitality-driven destinations that serve as anchors for community. Our work spans neighborhood gathering places, integrated dining environments, boutique hospitality concepts, and workplace-centered communities — all rooted in the belief that hospitality is a powerful force for human connection.

Across every concept, Chelsea Hospitality Group is guided by a commitment to elevated, human hospitality. Through thoughtful food, intentional design, and genuine care, we create places where people feel welcomed, connected, and part of something larger than themselves.

Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family of brands — a hospitality organization grounded in the belief that the power of hospitality inspires human connection and unleashes the limitless potential of our communities.

The Morris Proper is a full-service restaurant and bar located in the heart of Morristown from Chelsea Hospitality Group. The menu, crafted by award-winning chefs, highlights ingredients sourced from New Jersey and the surrounding areas, showcasing a sincere and nourishing approach to local cuisine.

Job Overview:

As a key member of the culinary management team with Chelsea Hospitality Group, the Sous Chef will play a crucial role in the leadership and execution of kitchen operations. This position involves overseeing the kitchen staff, maintaining the highest standards of food quality and consistency, and ensuring smooth and efficient operations in the absence of the Executive Chef. The ideal candidate will be a strong communicator, an excellent team leader, and a creative force in the kitchen, contributing to the development of new dishes and enhancing the overall dining experience.

What You'll Do:

Menu Development:

Assist with menu tastings with EC and assist in creating new menu items, ensuring consistency in execution.

Develop and update recipes, plating guides, and special off-menu items as needed.

Ensure the presentation and quality of all dishes align with brand standards.

Daily Operations:

Oversee opening and closing duties for the kitchen to ensure they meet operational standards.

Manage food preparation for all meal periods, including special events, employee meals, and corporate functions, ensuring quality and quantity are met.

Monitor inventory, ordering, and costing to align with budget and maintain food par levels.

Use Microsoft Teams, the operating calendar, and SharePoint for daily documentation, including deliveries, menu changes, and event coordination.

Maintain kitchen storage, walk-ins, and other areas to ensure cleanliness, organization, and stock levels.

Staffing and Safety:

Assist in the training, scheduling, and supervision of kitchen staff.

Ensure a safe and sanitary work environment by enforcing safety and cleanliness standards.

Address staff issues or conflicts and provide constructive feedback.

Approve time and attendance for payroll processing and manage personnel transactions.

Conduct safety checks and ensure that all kitchen employees are properly using equipment and following safe work practices.

Leadership and Development:

Act as a strong leader, mentoring the kitchen team to uphold quality and efficiency.

Promote employee morale and a positive work culture within the kitchen.

Requirements

Proven ability to lead and manage a team in a fast-paced, high-pressure environment.

Strong knowledge of culinary trends, food safety standards, and kitchen best practices.

Experience in menu development and food presentation with a focus on creativity and consistency.

Strong problem-solving and decision-making abilities related to profitability, service, and kitchen operations.

Effective communication skills, with the ability to work closely with both the kitchen and front-of-house teams.

Ability to work flexible hours, including weekends and holidays, as required.

High attention to detail and organizational skills.

Ability to mentor and develop staff, ensuring continuous improvement and growth.

Minimum Education, Experience, & Physical Requirements:

High School diploma required; culinary school or equivalent experience preferred.

A minimum of 3 years of managerial kitchen experience.

ServeSafe certification required or ability to obtain within 30 days of hire.

Valid driver's license and clean driving record required.

Ability to work in a physically demanding environment, including standing for long periods, lifting up to 50 lbs., and exposure to varying temperatures.

Compensation Details:

Compensation: Salary ($80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts

Required Skills:

Leadership

Team Management

Creativity in Culinary Arts

Quality Control

Operational Efficiency

Conflict Resolution

Time Management

Adaptability