Senior Sous Chef — Lead Menu Development & Kitchen Ops

Eurest USA; Clark (NJ); On-site; USD 68,000 - 74,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Commuter Benefits

FSAs

Parental Leave

Job summary

Eurest in Clark, NJ is seeking a Sous Chef I to oversee culinary operations, assist in planning, ordering, inventory and food preparation, and ensure compliance with client culture, Health Department regulations and Eurest standards. You will lead back-of-house staff to deliver quality meals to corporate dining environments.

Requirements include at least 5 years culinary experience with 1 year in a management role, and familiarity with cost controls, production sheets, and food presentation;

Qualifications

• 5 years of culinary experience, including 1 year in a management role.
• Experience in corporate dining or related food service operations.
• ServSafe or Health Certification preferred; MS Excel knowledge.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary experience

Management experience

Leadership

Food cost controls

Sanitation & safety

Supervisory skills

Training & coaching

Education

Associate’s degree in Culinary Arts

Tools

Excel

Job description

Eurest in Clark, NJ is seeking a Sous Chef I to oversee culinary operations, assist in planning, ordering, inventory and food preparation, and ensure compliance with client culture, Health Department regulations and Eurest standards. You will lead back-of-house staff to deliver quality meals to corporate dining environments.

Requirements include at least 5 years culinary experience with 1 year in a management role, and familiarity with cost controls, production sheets, and food presentation;