Executive Sous Chef: Lead Culinary Excellence & Training

Compass Group USA; Liberty Corner (NJ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Unidine is seeking an Executive Sous Chef in Basking Ridge, NJ to support the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary environment. You will prepare or direct meals in line with corporate programs and guidelines.

The role focuses on high-quality, cost-effective dish preparation, staff leadership, and implementing new culinary programs across venues. Competitive salary with merit increases and comprehensive benefits are offered.

Qualifications

• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Knowledge of food cost and how it relates to kitchen operations.
• Proficiency with computers including Word, Excel, and PowerPoint.

Responsibilities

• Ensures high quality food items are creatively prepared and presented cost effectively.
• Assists in planning, ordering, inventory, and food preparation.
• Supports cost control and expenditures for the account.
• Rolls out new culinary programs with marketing and culinary teams.
• Supervises staff to ensure cleanliness, organization, and sanitation of the kitchen.
• Motivates, trains, develops, and directs back-of-house staff to meet operational goals.
• Performs other duties as assigned.

Skills

Culinary experience

Food cost awareness

Interpersonal skills

Computer literacy

Education

B.S. Degree in Culinary Arts

A.O.S. Degree in Culinary Arts

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Unidine is seeking an Executive Sous Chef in Basking Ridge, NJ to support the Executive Chef in overseeing kitchen operations and maintaining a safe, sanitary environment. You will prepare or direct meals in line with corporate programs and guidelines.

The role focuses on high-quality, cost-effective dish preparation, staff leadership, and implementing new culinary programs across venues. Competitive salary with merit increases and comprehensive benefits are offered.