Sous Chef

The Post Oak; Hackensack (NJ); On-site; USD 68,000 - 78,000; Full time

Benefits offered by this job

Training program

Career development

Dining discounts

Health benefit plans

Dental and vision

401(k)

Paid sick leave

Paid time off

Monthly bonus potential

Job summary

Morton's The Steakhouse in Hackensack, NJ is seeking an experienced Sous Chef to join our award-winning team. Located in the Shops at Riverside, Morton's is known for Prime-aged steaks, seafood, and an elevated dining experience.

This pivotal role supports the Executive Chef, leads a high-performing kitchen team, and drives culinary quality, training, and cost control in a premier steakhouse environment.

Qualifications

• At least 2 years of culinary management experience in an upscale / fine dining establishment.
• Strong knowledge of back of house operations, supervision, inventory controls and cost management.
• Excellent communication, leadership and conflict resolution skills.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing back of house staff, training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-adherent work area.

Skills

Culinary management

Staff supervision

Leadership

Food/labor cost control

Job description

Overview

Morton's the Steakhouse

Hackensack, NJ

Sous Chef

Morton's The Steakhouse in Hackensack, NJ is seeking an experienced Sous Chef to join our award-winning team. Located in the renowned Shops at Riverside, Morton's is known for its USDA Prime-aged steaks, exceptional seafood, elevated dining experience, and energetic Bar 12-21 atmosphere. This is an exciting opportunity for a culinary leader who is passionate about delivering exceptional food quality, developing high-performing teams, and contributing to a premier steakhouse brand committed to excellence.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $68,000.00 - USD $78,000.00 /Yr.