Senior Sous Chef

Bright Placements•Paterson, NJ

11d

About The Position

The Senior Sous Chef oversees daily kitchen operations and kitchen shifts, working collaboratively with front- and back-of-house teams to deliver an exceptional, personalised guest dining experience. The role ensures food meets Shamwari’s quality, presentation, and service standards, and that standardized recipes, portion control, and plating standards are followed across the kitchen brigade. The position also supports kitchen administration, cyclical menu and recipe documentation, food safety and hygiene compliance, staff leadership and development, stock control, ordering, food costing, and wastage management. The Senior Sous Chef handles guest-related menu requests, dietary requirements, and special occasions in coordination with the Lodge team.

Requirements

Diploma or other formal qualification in Culinary Arts.
Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment.
Proven leadership experience managing kitchen brigades.
Excellent spoken and written English comprehension.
Working knowledge of GAAP POS and Microsoft Office.
Strong understanding of food costing, stock control, and wastage management.
Professional conduct with reliable and responsible personal habits.
Strong leadership ability and capacity to perform under pressure.
Valid driver's license.
Sound knowledge of Food & Beverage service principles.

Responsibilities

Stay up to date with changes in industry standards, policies, and best practices.
Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams.
Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team.
Ensure all food prepared and served meets Shamwari’s quality, presentation, and service standards.
Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade.
Maintain an organised system for cyclical menus, recipes, and kitchen documentation.
Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously.
Ensure compliance with food safety, hygiene, security, and health and safety legislation and internal policies.
Monitor, manage, and motivate kitchen staff during preparation and service.
Assist with stock control, ordering, food costing, and wastage management.
Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience.
Train, mentor, and develop junior chefs to maintain high performance and consistency.