Sous Chef

Chelsea Hospitality Group • Morristown, NJ

18d • $65,000 - $70,000 • Onsite

About The Position

As a key member of the culinary management team with Chelsea Hospitality Group, the Sous Chef will play a crucial role in the leadership and execution of kitchen operations. This position involves overseeing the kitchen staff, maintaining the highest standards of food quality and consistency, and ensuring smooth and efficient operations in the absence of the Executive Chef. The ideal candidate will be a strong communicator, an excellent team leader, and a creative force in the kitchen, contributing to the development of new dishes and enhancing the overall dining experience.

Requirements

• Proven ability to lead and manage a team in a fast-paced, high-pressure environment.
• Strong knowledge of culinary trends, food safety standards, and kitchen best practices.
• Experience in menu development and food presentation with a focus on creativity and consistency.
• Strong problem-solving and decision-making abilities related to profitability, service, and kitchen operations.
• Effective communication skills, with the ability to work closely with both the kitchen and front-of-house teams.
• Ability to work flexible hours, including weekends and holidays, as required.
• High attention to detail and organizational skills.
• Ability to mentor and develop staff, ensuring continuous improvement and growth.
• High School diploma required; culinary school or equivalent experience preferred.
• A minimum of 3 years of managerial kitchen experience.
• ServeSafe certification required or ability to obtain within 30 days of hire.
• Valid driver’s license and clean driving record required.

Responsibilities

• Assist with menu tastings with EC and assist in creating new menu items, ensuring consistency in execution.
• Develop and update recipes, plating guides, and special off-menu items as needed.
• Ensure the presentation and quality of all dishes align with brand standards.
• Oversee opening and closing duties for the kitchen to ensure they meet operational standards.
• Manage food preparation for all meal periods, including special events, employee meals, and corporate functions, ensuring quality and quantity are met.
• Monitor inventory, ordering, and costing to align with budget and maintain food par levels.
• Use Microsoft Teams, the operating calendar, and SharePoint for daily documentation, including deliveries, menu changes, and event coordination.
• Maintain kitchen storage, walk-ins, and other areas to ensure cleanliness, organization, and stock levels.
• Assist in the training, scheduling, and supervision of kitchen staff.
• Ensure a safe and sanitary work environment by enforcing safety and cleanliness standards.
• Address staff issues or conflicts and provide constructive feedback.
• Approve time and attendance for payroll processing and manage personnel transactions.
• Conduct safety checks and ensure that all kitchen employees are properly using equipment and following safe work practices.
• Act as a strong leader, mentoring the kitchen team to uphold quality and efficiency.
• Promote employee morale and a positive work culture within the kitchen.

Benefits

• Competitive salary- $65,000-70,000 and performance-based incentives.
• Health, dental, and vision insurance.
• Paid time off and holiday pay.
• Opportunity to work in a high-end, fast-paced culinary environment with a passionate team.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED