Executive Sous Chef — Waterfront Fine Dining Leader

The Post Oak; Hoboken (NJ); On-site; USD 75,000 - 88,000; Full time

Benefits offered by this job

Extensive training

Career development

Employee dining discounts

Health plans

Dental, vision, life, disability, FSA,

Paid sick leave

Paid time off

Discretionary bonus

Job summary

Del Frisco's Grille in Hoboken, NJ is seeking an Executive Sous Chef to lead a high-performing culinary team in an upscale dining environment with a waterfront view of the Manhattan skyline.

You will partner with the Executive Chef to manage back-of-house operations, train and develop staff, control labor and food costs, and ensure exceptional guest experiences through leadership, discipline, and a Do Whatever It Takes attitude, while maintaining sanitation standards.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls and food / labor cost, and product quality.
• Excellent communication, leadership, and conflict-resolution skills.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead and inspire a high-performing culinary team with hands-on, lead-by-example management.
• Assist the Executive Chef in managing back-of-house staff, training, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution.
• Oversee weekly and monthly inventories, and ordering of food and supplies.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.

Skills

Culinary management

Staff supervision

Labor cost control

Food quality

Leadership

Communication skills

Education

Culinary degree a plus

Job description

Del Frisco's Grille in Hoboken, NJ is seeking an Executive Sous Chef to lead a high-performing culinary team in an upscale dining environment with a waterfront view of the Manhattan skyline.

You will partner with the Executive Chef to manage back-of-house operations, train and develop staff, control labor and food costs, and ensure exceptional guest experiences through leadership, discipline, and a Do Whatever It Takes attitude, while maintaining sanitation standards.