Sous Chef
$65,000–$80,000 year
On-site · Florham Park, New Jersey, United States
Job Summary
Sous Chef responsible for leading and supervising a high-volume hotel kitchen team, directing daily food production to meet standardized recipes, ensuring sanitation and health regulations, and supporting senior leadership with department objectives. Key duties include supervising staff, enforcing policies, managing inventory and purchasing, coordinating with Executive Chef/Director of Food & Beverage, ensuring opening/closing procedures, maintaining quality and consistency of recipes, and contributing to guest satisfaction and employee engagement.
Required Qualifications
- A plus: six months related experience in restaurant or a service industry
Desired Qualifications
- Six months related experience in restaurant or service industry (preferred)
- A must: be part of a great work culture and team
- Excellent communication skills
- Customer-focused hospitality mindset
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