Lead Sous Chef - Elevate Dining & Team Growth

Hunter Super Techs - TurnPoint; Chestnut Ridge (NJ); On-site; USD 30,000 - 44,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401k

Job summary

Fleming’s Prime Steakhouse & Wine Bar is seeking a skilled Sous Chef to lead kitchen operations, uphold our standards of food quality and guest service, supervise line cooks, coordinate prep, and ensure safety and sanitation while delivering memorable dining experiences.

Requirements include a minimum of 2 years in kitchen supervision or management and 2 years in casual or fine dining, with flexible scheduling and legal work eligibility in the United States.

Qualifications

• Minimum of 2 years in kitchen supervisory or kitchen management experience.
• Minimum of 2 years of prior polished casual or fine dining experience preferred.
• Availability to work a flexible schedule.
• Legal authorization to work in the United States.

Responsibilities

• Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen Associates, and holding the team accountable in a constructive and supportive way.
• Implementing effective safety protocols to always ensure the ongoing safety of both our employees and guests.
• Driving restaurant results by supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste.
• Taking pride in presenting quality food by ensuring that all menu items are made according to recipe and the presentation is to our high standards.
• Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities.

Job description

Fleming’s Prime Steakhouse & Wine Bar is seeking a skilled Sous Chef to lead kitchen operations, uphold our standards of food quality and guest service, supervise line cooks, coordinate prep, and ensure safety and sanitation while delivering memorable dining experiences.

Requirements include a minimum of 2 years in kitchen supervision or management and 2 years in casual or fine dining, with flexible scheduling and legal work eligibility in the United States.