Lead Line Chef: Culinary Leadership & Kitchen Ops

Ridgemont Hospitality; Montclair (NJ); On-site; USD 52,000 - 78,000; Full time

Job summary

Ridgemont Hospitality is seeking a Sous Chef to support daily kitchen operations under the direction of the Chef de Cuisine and Executive Chef/Owner. This hands-on role combines cooking on the line with leadership, ensuring brand standards are consistently executed.

You will mentor BOH staff, uphold safety and sanitation, assist with menu development and cost controls, and help foster a collaborative kitchen culture during peak service periods.

Responsibilities

• Lead daily prep and line execution under the Chef de Cuisine.
• Assist in executing seasonal menus and maintaining quality.
• Uphold recipe, plating, and presentation standards.
• Coach BOH team and run pre-shift meetings.
• Oversee sanitation, safety, and station organization.
• Support food cost control and inventory processes.
• Foster brand standards and a positive kitchen culture.

Job description

Ridgemont Hospitality is seeking a Sous Chef to support daily kitchen operations under the direction of the Chef de Cuisine and Executive Chef/Owner. This hands-on role combines cooking on the line with leadership, ensuring brand standards are consistently executed.

You will mentor BOH staff, uphold safety and sanitation, assist with menu development and cost controls, and help foster a collaborative kitchen culture during peak service periods.