Restaurant Sous Chef

Newark, NJ 07114

Company Industry: Hotel & Restaurant Job Number: JN -092019-39871 Salary: $55,000 - $65,000 Experience Level: Management / Assistant Managers Job Function: Operations

Role and Responsibilities
Position Summary:

The Sous Chef supports the Chef and the rest of the management team in the areas of menu development, supply, quality, cost-control, and the hiring and development hourly Crew-members in the kitchen.

Sous Chef Responsibilities:

  • Monitor and ensure quality, effective, and efficient kitchen operations
  • Ability to oversee and run multiple food units with different menus
  • Complete menu theoretical
  • Ensure that production of all food adheres to the strictest of company specifications
  • Recommend menu development as appropriate for the restaurant concept
  • Ensure food preparation, ingredient freshness and control, proper cooking, presentation, and customer satisfaction
  • Lead line-cook position when/if needed
  • Accountable and responsible for Food and Labor cost
  • Create and execute Weekly Specials
  • Maintain complete contact with Vendors and Business partners
  • Ensure and maintain company, state, and local standards of sanitation
  • Ensure company and Airport standards of security
  • Ensure standards of cleanliness and organization in the kitchen
  • Maintain inventory: order, receive, and account for all food products and purchases
  • Ensure hiring most qualified, highest quality, and most professional personnel
  • Train, monitor, evaluate, and manage kitchen staff performance following company policies and procedures.
  • Schedule all kitchen/utility staff weekly, ensuring cost-effective and efficient staffing and adherence to labor budgets
  • Lead effective staff communication meetings regularly
  • Monitor kitchen postings for compliance and communication
  • Maintain regular communication with Restaurant Manager/Team Leader and Terminal Director
  • Keep abreast of changes in food compliance and company standards and practices

Sous Chef Qualifications and Education Requirements


Culinary Arts degree

Sous Chef Qualifications:

  • Professional culinary training and experience
  • Exemplary product knowledge, skill, and presentation
  • Creative and innovative within brand protocols
  • Knowledge of and commitment to food sanitation and kitchen safety
  • Ability to close or open the kitchen with flexible scheduling
  • Complete understanding of documentation and coaching of hourly crew members
  • Excellent interpersonal skills
  • Ability to hire, train, and supervise kitchen crew members
  • Ability to work as part of the restaurant, crew, and management team
  • Commitment to company protocols, food excellence, and leadership
  • Highly motivated
  • Excellent verbal and written communications skills
  • A consistent role model for the rest of the crew
  • High integrity and work ethic
  • Highly self-motivated
We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status, or any other class protected by federal, state or local law. In addition, we do not discriminate against qualified applicants with arrest or conviction records.
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