Sous Chef

Chelsea Hospitality Group; Morristown (NJ); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Health, dental, and vision insurance

Paid time off

Job summary

Chelsea Hospitality Group in Morristown, NJ, is seeking a Sous Chef to lead daily kitchen operations, mentor staff, and ensure top‑quality dishes. You will oversee prep, plating, and workflow, stepping in for the Executive Chef when needed to maintain service excellence.

The ideal candidate has 3+ years of managerial kitchen experience, ServSafe certification, and a hands-on approach to menu development, cost control, and safety.

Qualifications

• Proven ability to lead and manage a kitchen team in a fast-paced environment.
• Strong knowledge of culinary trends, food safety, and kitchen best practices.
• Experience in menu development and food presentation with focus on creativity and consistency.

Responsibilities

• Lead and mentor the kitchen team to uphold quality and efficiency.
• Oversee opening/closing duties, prep, and workflow to meet standards.
• Monitor inventory, cost controls, and safety compliance.

Skills

Leadership

Team management

Communication

Safety standards

Education

High School diploma

Culinary school or equivalent

Job description

About Us

Chelsea Hospitality Group develops and operates restaurants, cafés, and hospitality-driven destinations that serve as anchors for community. Our work spans neighborhood gathering places, integrated dining environments, boutique hospitality concepts, and workplace-centered communities — all rooted in the belief that hospitality is a powerful force for human connection.

Across every concept, Chelsea Hospitality Group is guided by a commitment to elevated, human hospitality. Through thoughtful food, intentional design, and genuine care, we create places where people feel welcomed, connected, and part of something larger than themselves.

Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family of brands — a hospitality organization grounded in the belief that the power of hospitality inspires human connection and unleashes the limitless potential of our communities.

Job Overview

As a key member of the culinary management team with Chelsea Hospitality Group, the Sous Chef will play a crucial role in the leadership and execution of kitchen operations. This position involves overseeing the kitchen staff, maintaining the highest standards of food quality and consistency, and ensuring smooth and efficient operations in the absence of the Executive Chef. The ideal candidate will be a strong communicator, an excellent team leader, and a creative force in the kitchen, contributing to the development of new dishes and enhancing the overall dining experience.

What You'll Do

Menu Development

• Assist with menu tastings with EC and assist in creating new menu items, ensuring consistency in execution.
• Develop and update recipes, plating guides, and special off‑menu items as needed.
• Ensure the presentation and quality of all dishes align with brand standards.

Daily Operations

• Oversee opening and closing duties for the kitchen to ensure they meet operational standards.
• Manage food preparation for all meal periods, including special events, employee meals, and corporate functions, ensuring quality and quantity are met.
• Monitor inventory, ordering, and costing to align with budget and maintain food par levels.
• Use Microsoft Teams, the operating calendar, and SharePoint for daily documentation, including deliveries, menu changes, and event coordination.
• Maintain kitchen storage, walk‑ins, and other areas to ensure cleanliness, organization, and stock levels.

Staffing and Safety

• Assist in the training, scheduling, and supervision of kitchen staff.
• Ensure a safe and sanitary work environment by enforcing safety and cleanliness standards.
• Address staff issues or conflicts and provide constructive feedback.
• Approve time and attendance for payroll processing and manage personnel transactions.
• Conduct safety checks and ensure that all kitchen employees are properly using equipment and following safe work practices.

Leadership and Development

• Act as a strong leader, mentoring the kitchen team to uphold quality and efficiency.
• Promote employee morale and a positive work culture within the kitchen.

Requirements

• Proven ability to lead and manage a team in a fast‑paced, high‑pressure environment.
• Strong knowledge of culinary trends, food safety standards, and kitchen best practices.
• Experience in menu development and food presentation with a focus on creativity and consistency.
• Strong problem‑solving and decision‑making abilities related to profitability, service, and kitchen operations.
• Effective communication skills, with the ability to work closely with both the kitchen and front‑of‑house teams.
• Ability to work flexible hours, including weekends and holidays, as required.
• High attention to detail and organizational skills.
• Ability to mentor and develop staff, ensuring continuous improvement and growth.

Minimum Education, Experience, & Physical Requirements

• High School diploma required; culinary school or equivalent experience preferred.
• A minimum of 3 years of managerial kitchen experience.
• ServeSafe certification required or ability to obtain within 30 days of hire.
• Valid driver's license and clean driving record required.
• Ability to work in a physically demanding environment, including standing for long periods, lifting up to 50 lbs., and exposure to varying temperatures.

Benefits

What You'll Get From Us

• Competitive salary- $65,000-70,000 and performance-based incentives.
• Health, dental, and vision insurance.
• Paid time off and holiday pay.
• Opportunity to work in a high‑end, fast‑paced culinary environment with a passionate team.