Junior Sous Chef - Upscale, American Fare - Growth Opportunity!

We have a great opportunity for a Junior Sous Chef with a Growth Mindset that is willing to bring their knowledge and love for food to our team. Solid, upscale experience preferred. We are looking for serious food people who have a passion for delivering great tasting and looking food!  Our sales volume dictates we need to add this candidate! Candidates who live in Essex County, NJ are also preferred.

Summary: It is the responsibility of a Junior Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties may include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients.

What We Offer

• Opportunities for advancement
• Detailed training and supervision, be open to feedback!
• Health Benefits for full-time associates
• Inclusive, fun, and creative environment
• Flexible scheduling and paid time off

What We Are Looking For

• A genuine approach to hospitality and who have a growth mindset towards their professional career.
• Individuals who exemplify leadership, kindness, and positivity
• “Yes, is the Answer!” Mentality
• Those that value teamwork, family, and community

Essential Responsibilities: include the following and other responsibilities that may be assigned:

• Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times.
• Control cost and maximize revenue
• Communicate in a timely and professional manner with the Execuitve Chef and all team-members
• Understand and be in compliance with all policies, procedures, and laws related to employment, food handling and sanitation
• Establishes quality standards for menu items and for food production.
• Assist in controlling all costs pertaining to the kitchen.
• Maintain sanitation of restaurant to exceed Health Department standards.
• Maintains proper security of all restaurant personnel and guest property.

Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.