Innovative Sous Chef: Lead Menus & Team

Norwood Restaurant LLC; New Jersey; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive Compensation

Career Advancement Opportunities

Job summary

Norwood Restaurant LLC in New Jersey is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to create innovative menus and prepare delicious meals.

The ideal candidate is experienced, creative, and a strong leader who thrives in a fast-paced environment. Responsibilities include supervising all food preparation and presentation, training kitchen staff, managing inventory, negotiating with vendors for quality at the best price, and ensuring strict

Qualifications

• High school diploma or GED required.
• Extensive culinary experience.
• Culinary school certification preferred.
• ServeSafe or Food Handler’s certification.
• Advanced knowledge of culinary techniques and recipes.
• Ability to stay calm and thrive under pressure.
• Excellent management and leadership skills.

Responsibilities

• Create innovative menus according to seasonal ingredients and customer expectations.
• Prepare and plate food according to kitchen specifications.
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff.
• Maintain inventory levels and negotiate with vendors to get high-quality products at the best price.
• Follow all food safety rules and regulations.

Skills

Leadership

Calm under pressure

Menu development

Food safety practices

Staff training

Education

High school diploma/GED

Culinary school certification

ServeSafe Certification

Job description

Norwood Restaurant LLC in New Jersey is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to create innovative menus and prepare delicious meals.

The ideal candidate is experienced, creative, and a strong leader who thrives in a fast-paced environment. Responsibilities include supervising all food preparation and presentation, training kitchen staff, managing inventory, negotiating with vendors for quality at the best price, and ensuring strict