Sous Chef, Bridgewater

DIG INN Chefs-In-Training•Bridgewater, NJ

4d•$18 - $21

About The Position

The Sous Chef supports restaurant leaders in achieving culinary and hospitality excellence in a scratch-based kitchen. The role involves mastering DIG stations, consistently executing recipes and procedures, and actively training teammates. Sous Chefs guide Chefs-In-Training, lead during peak service, address guest concerns, and share culinary and systems best practices. They participate in pre-shifts, shift management, and training, and help ensure restaurant tasks are completed on time and to standard. This is an hourly position offering an opportunity to learn the business and grow with DIG.

Requirements

At least 1 year of leadership experience in a culinary environment.
Ability to meet the position’s physical requirements, including frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds, with or without reasonable accommodations.
Food Safety Certification.
Desire to create exceptional employee and guest experiences.
Attention to detail and ability to solve challenges.
Excellent verbal and written communication skills.
Willingness to pitch in wherever necessary.
Desire to grow within the brigade.

Responsibilities

Motivate and develop Chefs-In-Training by demonstrating culinary expertise, warm hospitality, and a positive attitude.
Train teammates on each station, using station diagrams, pars, and prep standards to promote consistency.
Execute seasonal menu offerings at every station according to recipes, procedures, and The Pantry’s standards.
Manage prep lists and waste logs, participate in food inventory, and coordinate with the Chef de Cuisine to keep the walk-in stocked and organized.
Learn restaurant ordering systems for food, paper, and other supplies, and support the Chef de Cuisine in maintaining appropriate service pars.
Manage restaurant shifts by preparing deployment plans, delegating work, and following scheduled deployment and breaks.
Open and close the restaurant using checklists and communicate with prior-day leaders to prepare for service.
Contribute to team building through interview shadowing, Chef’s table agenda contributions, feedback to Chefs-In-Training, and leading pre-shifts.
Operate the expeditor/computer station to ensure food presentation and order accuracy for walk-in, pickup, and delivery orders.
Troubleshoot and develop solutions for guest concerns, digital ordering, and equipment maintenance.
Help maintain the restaurant’s “A” letter grade by following Department of Health and DIG food-safety standards.
Uphold DIG’s anti-discrimination and anti-harassment policies with professional maturity.