Sous Chef

Concord Hospitality Enterprises•Jersey City, NJ

21d•$55,404 - $69,255•Onsite

About The Position

We are hiring a Sous Chef! This role involves training kitchen associates, managing schedules, ensuring high-quality food preparation and presentation, and supervising the kitchen staff in the absence of the Executive Chef. The Sous Chef will also be responsible for maintaining records, preparing recipe cards, and ensuring timely submission of payroll hours.

Requirements

Supervises the entire kitchen staff in the absence of the Executive Chef.
Provides supervisory guidance, aid and counsel for all kitchen associates.
Maintains all use records, roast meat charts, recipe cards, etc., at all times.
Prepares recipe cards and picture presentation of all menu items.
Ensures payroll hours are submitted to the Accounting Department on a timely basis.

Nice To Haves

Training and development at all levels
Support and inspire personal development
Value work life balance, diversity
Commitment to provide the best customer service and quality accommodations
Support diversity and inclusion through our mission to be a “Great Place to Work for All."

Responsibilities

Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position.
Writes schedules, evaluates, and directs all personnel.
Keeps open verbal and written communication between the management and associates.
Writes and presents disciplinary action as needed.
Provides associates with the tools and equipment they need to do their jobs.
Takes immediate action on problems that are encountered in the kitchen.
Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program.
Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.
Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.
Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates.
Maintains all use records, roast meat charts, recipe cards, etc., at all times.
Prepares recipe cards and picture presentation of all menu items.
Ensures payroll hours are submitted to the Accounting Department on a timely basis.