Sous Chef

Del Frisco's Restaurant Group; Hoboken (NJ); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts

Health plans

Dental/vision/Life

Paid sick leave

Paid time off

Bonus potential

Job summary

Del Frisco’s Grille in Hoboken is seeking a talented Sous Chef to join its culinary leadership team. The role focuses on leading a high-energy kitchen, mentoring staff, and delivering a memorable guest experience in a premier dining destination.

The Sous Chef collaborates with the Executive Chef to manage back-of-house operations, maintain top quality, and meet budgeted labor and cost targets in a fine-dining environment.

Qualifications

• 2+ years of culinary management experience in upscale/fine dining.
• Strong back-of-house operations knowledge with staff supervision.
• Proven ability to manage food and labor costs while maintaining quality.
• Excellent communication and leadership skills.

Responsibilities

• Ensure guest satisfaction with a hands-on, lead-by-example approach.
• Assist Executive Chef in managing back-of-house staff and training.
• Help achieve budgeted labor and cost targets through planning.
• Oversee inventories and ordering of food and supplies.
• Maintain sanitation and OSHA-compliant work areas.

Skills

Culinary Management

Leadership

Staff supervision

Inventory controls

Food/labor cost

Education

Accredited culinary program (preferred)

Job description

Sous Chef

Del Frisco’s Grille in Hoboken is seeking a talented Sous Chef to join its culinary leadership team. Located along the waterfront with stunning views of the Manhattan skyline, this high-energy restaurant combines bold flavors, market-fresh ingredients, and an upscale yet approachable dining experience. This is an exciting opportunity for a passionate chef to help lead a dynamic kitchen, inspire a team, and contribute to a memorable guest experience in one of Hoboken’s premier dining destinations.

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

Overview

Del Frisco's Grille

Hoboken, NJ

Sous Chef

Del Frisco’s Grille in Hoboken is seeking a talented Sous Chef to join its culinary leadership team. Located along the waterfront with stunning views of the Manhattan skyline, this high-energy restaurant combines bold flavors, market-fresh ingredients, and an upscale yet approachable dining experience. This is an exciting opportunity for a passionate chef to help lead a dynamic kitchen, inspire a team, and contribute to a memorable guest experience in one of Hoboken’s premier dining destinations.

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

• Ensures excellence 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 monthly inventories, 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 detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $75,000.00 - USD $85,000.00 /Yr.