Sous Chef

Compass Group•Hackettstown, NJ

32d•$65,000 - $70,000

About The Position

An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job SummarySummary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Requirements

5 years of related culinary experience including 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
ServSafe or Department of Health Certification is preferred.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.