Executive Sous Chef

PJW Restaurant Group; Westmont (NJ); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

401(k) & 401(k) matching

Dental insurance

Employee discount

Health insurance

Life insurance

Paid time off

Paid training

Referral program

Weekly pay

Employee perks program

Job summary

Treno Pizza Bar in Haddon Township, NJ seeks an Executive Sous Chef to join PJW Restaurant Group. This role partners with the Executive Chef to drive culinary operations, uphold standards, and steward performance in a fast-paced kitchen.

You will lead a culinary team, manage staffing, schedules, and coaching, and ensure food safety, quality, and guest satisfaction while optimizing costs and inventory.

Qualifications

• 3+ years of high-volume culinary management experience.
• Demonstrated ability to lead, coach, and develop a culinary team.
• ServSafe Certification required.

Responsibilities

• Partner with the Executive Chef to lead culinary operations and achieve company objectives related to food quality, presentation, safety, sanitation, cleanliness, and overall restaurant performance.
• Oversee the consistent execution of recipes, portioning, preparation, cooking, presentation, and service standards.
• Support the Executive Chef in establishing and maintaining culinary standards, systems, and procedures.
• Lead, coach, train, and develop the culinary team to promote consistency, accountability, and professional growth.
• Assist with staffing, scheduling, performance management, and other team-related responsibilities.
• Manage daily kitchen operations and shifts, including decision-making, planning, delegation, and execution.
• Demonstrate an advanced understanding of restaurant operations, financial performance, food costs, labor, and inventory management.
• Monitor inventory, ordering, product utilization, and waste to support overall profitability.
• Ensure compliance with all federal, state, county, and municipal regulations related to health, safety, sanitation, and labor.
• Create memorable dining experiences by maintaining high standards and exceeding guest expectations.
• Maintain strong ingredient knowledge and awareness of culinary trends and industry standards.
• Ensure consistent adherence to food safety, sanitation, and kitchen safety practices.
• Perform calmly and effectively in a high-volume, open‑kitchen environment.
• Manage unexpected requests and operational challenges with professionalism and poise.
• Collaborate with the Executive Chef and restaurant leadership team to identify opportunities for improvement and drive operational excellence.

Skills

Leadership

Communication

Problem solving

Team development

Prioritization

Education

ServSafe Certification

Tools

POS systems

Inventory control systems

Job description

Now Hiring an Executive Sous Chef a Treno Pizza Bar in Haddon Township, NJ!

An Executive Sous Chef with PJWRG will work closely with the Executive Chef to lead and oversee all aspects of culinary operations. This role serves as a key leader within the kitchen, supporting the execution of culinary standards, team development, operational efficiency, and overall restaurant performance. The Executive Sous Chef should demonstrate strong culinary expertise, sound business judgment, and the ability to lead a high-performing culinary team in a fast-paced environment.

Reports to:

Executive Chef

About Treno Pizza Bar

Treno is a stylish yet casual Italian restaurant and bar offering everything from hand-tossed, artisan pizzas and scratch-made pastas to seasonal cocktails and wines by the glass. Whether you’re enjoying family-style dinners or parties on our patio, Treno delivers an experience that can’t be topped.

PJWRG MUST Have Key Abilities

• Ability to lead, make sound decisions, and solve problems using established restaurant management guidelines
• Strong leadership presence with the ability to build relationships and communicate effectively with employees, management, and guests
• Demonstrates a “can-do” attitude with the ability to adapt, learn, and execute quickly
• Ability to manage multiple priorities while taking initiative and maintaining a high level of organization
• Ability to lead by example and foster a positive, accountable, and team-oriented kitchen culture

Responsibilities

• Partner with the Executive Chef to lead culinary operations and achieve company objectives related to food quality, presentation, safety, sanitation, cleanliness, and overall restaurant performance
• Oversee the consistent execution of recipes, portioning, preparation, cooking, presentation, and service standards
• Support the Executive Chef in establishing and maintaining culinary standards, systems, and procedures
• Lead, coach, train, and develop the culinary team to promote consistency, accountability, and professional growth
• Assist with staffing, scheduling, performance management, and other team-related responsibilities
• Manage daily kitchen operations and shifts, including decision-making, planning, delegation, and execution
• Demonstrate an advanced understanding of restaurant operations, financial performance, food costs, labor, and inventory management
• Monitor inventory, ordering, product utilization, and waste to support overall profitability
• Ensure compliance with all federal, state, county, and municipal regulations related to health, safety, sanitation, and labor
• Create memorable dining experiences by maintaining high standards and exceeding guest expectations
• Maintain strong ingredient knowledge and awareness of culinary trends and industry standards
• Ensure consistent adherence to food safety, sanitation, and kitchen safety practices
• Perform calmly and effectively in a high-volume, open‑kitchen environment
• Manage unexpected requests and operational challenges with professionalism and poise
• Collaborate with the Executive Chef and restaurant leadership team to identify opportunities for improvement and drive operational excellence

Background And Experience

• 3+ years of high-volume culinary management experience, preferably in a leadership role
• Demonstrated ability to lead, coach, and develop a culinary team
• Strong understanding of restaurant operations, financials, food cost, labor, and inventory control
• Basic computer skills and ability to work with scheduling, time and attendance, and other restaurant management systems
• Understanding of POS and inventory control systems
• ServSafe Certification required

PJW Restaurant Group

PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to.

We draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling or watching a line cook grow into a manager.

PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best.

Nothing moves forward by standing still, so we will continue growing, continue innovating, and continue raising the bar.

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k) & 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Paid training
• Referral program
• Weekly pay
• Employee perks program