Sous Chef

Mykos Restaurant Llc; Northvale (NJ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k)

Competitive salary

Opportunity for advancement

Paid time off

Competitive compensation

Career advancement opportunities

Job summary

Mykos Restaurant Llc in New Jersey is seeking a talented Sous Chef to join our team. You will work closely with the Executive Chef to craft innovative menus and deliver delicious meals. The ideal candidate is experienced, creative, and a strong leader.

You will supervise food preparation, train staff, and help optimize operations to drive revenue while maintaining quality and consistency in plate presentation.

Qualifications

• High school diploma or GED required; culinary certification preferred.
• Extensive culinary experience and knowledge of recipes and techniques.
• ServeSafe or Food Handler certification preferred for food safety.

Responsibilities

• Create innovative menus according to seasonal ingredients and guest preferences.
• Prepare and plate food according to kitchen specifications and standards.
• Assist Exec Chef with kitchen operations to increase revenue and profit.
• Supervise and coordinate all food preparation and presentation.
• Provide training and leadership for kitchen staff; manage inventory and negotiate with vendors.
• Follow all food safety rules and regulations.

Skills

Culinary leadership

Menu development

Staff training

Food safety knowledge

Calm under pressure

Education

High school diploma/GED

Culinary school certification preferred

ServeSafe Certification

Job description

Benefits

• 401(k)
• Competitive salary
• Opportunity for advancement
• Paid time off
• Benefits/Perks
• Competitive Compensation
• Career Advancement Opportunities

Job Summary

We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.

Responsibilities

• Create innovative menus according to the seasonal availability of ingredients and customer expectations
• Prepare and plate food according to kitchen specifications
• Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
• Supervise and coordinate all food preparation and presentation
• Provide training and leadership for kitchen staffMaintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price
• Follow all food safety rules and regulations

Qualifications

• High school diploma/GED
• Extensive previous culinary experience
• Certification from culinary school preferred
• ServeSafe or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills