Lead Sous Chef — Culinary Ops & Team Leadership (Weekly Pay)

American Food & Vending; New Jersey; Sur place; USD 60 000 - 75 000; Plein temps

Avantages offerts par ce poste

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, and Vis

Vision Plans

FSA/HSA

Résumé du poste

American Dining Creations is seeking a Sous Chef to support the Chef and Executive Chef in executing daily culinary services. You will collaborate with culinary staff to ensure recipes and safety standards are followed, and help lead operations across stations and catering events.

The role emphasizes strong leadership, adherence to food safety, and efficient kitchen management in a fast-paced environment. Compensation includes weekly pay and growth opportunities within a nationally recognized

Qualifications

• Associates degree in culinary arts or hospitality preferred.
• Three years of experience in a similar culinary leadership role (retail, hotels, business, or education dining) preferred.
• Experience planning and managing employee schedules, hiring, and staff development.

Responsabilités

• Assist the Executive Chef with all culinary points of service including food stations and catering events.
• Provide guidance and supervise BOH staff.
• Ensure recipe standards, ingredients, and food handling safety protocols are met.
• Keep kitchen clean and organized, maintain production records and equipment.
• May cover a shift or station during peak operation hours.
• Meet daily with Executive Chef or General Manager regarding operations.
• May be assigned other duties and responsibilities as needed.

Connaissances

Staff leadership

Time management

Multitasking

Safety awareness

Formation

Associates degree in culinary arts or hospitality

Outils

Microsoft Office

Catering systems

Inventory systems

Description du poste

American Dining Creations is seeking a Sous Chef to support the Chef and Executive Chef in executing daily culinary services. You will collaborate with culinary staff to ensure recipes and safety standards are followed, and help lead operations across stations and catering events.

The role emphasizes strong leadership, adherence to food safety, and efficient kitchen management in a fast-paced environment. Compensation includes weekly pay and growth opportunities within a nationally recognized