JOB SUMMARY

We are seeking a talented and experienced Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a strong background in kitchen management, food preparation, and team leadership. This role is pivotal in maintaining the high standards of our kitchen operations while supporting the Executive Chef in menu planning, inventory control, and ensuring food safety protocols are followed. The Sous Chef will play a key role in creating an exceptional dining experience for our guests.

REQUIREMENTS

• Proven experience as a Sous Chef or similar role in a fine dining or high-volume restaurant environment.
• Strong culinary skills with expertise in food preparation, cooking techniques, and presentation.
• Experience in supervising and managing kitchen staff effectively.
• Knowledge of inventory management practices and food handling procedures.
• Familiarity with dietary department operations is a plus.
• Excellent leadership abilities with a focus on team management and development.
• Strong organizational skills with the ability to multitask in a fast-paced environment.
• Understanding of food safety regulations and best practices within the food industry.
• Previous experience in catering or restaurant management is preferred.
• Culinary degree or equivalent experience is desirable. Join our dynamic team where your culinary talents will shine, and help us create memorable dining experiences for our guests!
  Job Type: Full-time
  Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Relocation assistance

Ability to Commute:

• Englewood Cliffs, NJ 07632 (Preferred)

Ability to Relocate:

• Englewood Cliffs, NJ 07632: Relocate before starting work (Preferred)

Work Location: In perso

• Assist the Executive Chef in overseeing kitchen operations and staff management.
• Prepare high-quality dishes following established recipes and presentation standards.
• Manage inventory control, including ordering supplies and monitoring stock levels.
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen.
• Supervise kitchen staff, providing training and guidance to enhance their skills.
• Collaborate with the culinary team on menu planning and special event catering.
• Monitor food production processes to ensure consistency and quality.
• Handle any issues that arise during service efficiently and professionally.
• Participate in banquet preparation and execution as needed.
• Maintain effective communication with front-of-house staff to ensure seamless service.