Sous Chef

Role and Responsibilities Lead the kitchen team providing clear direction and support. Mentor and train junior kitchen staff in various tasks including line cooking, food preparation, and dish presentation. Manage kitchen stock and ingredients, implementing a first-in, first-out rotation system to maintain freshness and quality. Ensure proper organization of cooking stations, particularly during peak hours, to facilitate efficient operations. Supervise all aspects of food preparation and presentation to uphold quality and consistency. Assist in developing menus that align with culinary standards and customer preferences. Maintain kitchen organization and cleanliness, identifying opportunities for improvement and staff development. Ensure compliance with food safety standards and regulations, including the proper management of food storage units. Qualifications and Education Requirements Minimum GED or High School Diploma required NJ SERV Safe Certification. Previous professional kitchen experience with demonstrated progression into a leadership or supervisory role. Strong knowledge of culinary techniques, kitchen systems, food safety, and sanitation. Ability to lead and develop employees in a fast-paced restaurant environment. Ability to read and execute recipes, production sheets, prep lists, and operating procedures. Working knowledge of inventory, food cost, waste control, and kitchen productivity. Ability to work a flexible schedule, including nights, weekends, holidays, and peak business periods. Ability to meet the physical requirements associated with professional kitchen operations. Preferred Skills Minimum 2-3 years of chef experience required. Knowledge of restaurant and food preparations/cooking. Ability to take initiative and problem solve Excellent verbal and written communication skills Ability to present oneself as well as the company in a professional manner Attention to detail Interpersonal skills and customer service skills required Meets challenges resourcefully Observes all safety and security procedures Commits to long hours of work to complete tasks when necessary Competencies Culinary Excellence Demonstrates strong cooking fundamentals, product knowledge, proper technique, attention to detail, and commitment to consistent execution. Leadership & Accountability Sets clear expectations, follows through on commitments, addresses performance issues promptly, and holds self and others accountable for results. Team Development Effectively trains, coaches, motivates, and develops culinary employees while creating an environment of respect and teamwork. Operational Execution Organizes people and production effectively, prioritizes competing demands, and maintains standards during high-volume service. Quality Orientation Recognizes when food or execution does not meet standards and takes action rather than allowing an unacceptable product to reach the guest. Communication Communicates clearly, professionally, and promptly with culinary leadership, kitchen employees, front-of-house leaders, and support teams. Cost Awareness Understands the impact of portions, waste, labor, purchasing, inventory, and productivity on restaurant profitability. Additional Notes Ability to use computers, technology, POS systems Ability to use restaurant equipment Ability to use cutlery #J-18808-Ljbffr