Sous Chef at Pasta Ramen

Ridgemont Hospitality; Montclair (NJ); On-site; USD 52,000 - 78,000; Full time

Job summary

Ridgemont Hospitality is seeking a Sous Chef to support daily kitchen operations under the direction of the Chef de Cuisine and Executive Chef/Owner. This hands-on role combines cooking on the line with leadership, ensuring brand standards are consistently executed.

You will mentor BOH staff, uphold safety and sanitation, assist with menu development and cost controls, and help foster a collaborative kitchen culture during peak service periods.

Responsibilities

• Lead daily prep and line execution under the Chef de Cuisine.
• Assist in executing seasonal menus and maintaining quality.
• Uphold recipe, plating, and presentation standards.
• Coach BOH team and run pre-shift meetings.
• Oversee sanitation, safety, and station organization.
• Support food cost control and inventory processes.
• Foster brand standards and a positive kitchen culture.

Job description

The Sous Chef supports the daily operations of the kitchen, ensuring consistent execution of the brand’s culinary standards and vision under the direction of the Chef de Cuisine and Executive Chef/Owner. This role combines hands‑on cooking, team support, and operational oversight. The Sous Chef works closely with the Chef de Cuisine to maintain standards of excellence, provide leadership and mentorship to the team, and ensure smooth service. This is a working chef role where active participation on the line, engagement with staff, and collaboration with leadership are essential. The Sous Chef’s schedule is based on a 50‑hour work week or as needed based on business demand. Availability is expected during critical business periods such as holidays, weekends, and other peak times.

Key Responsibilities

Culinary Leadership

• Fills leadership role of Chef de Cuisine in their absence.
• Assist the Chef de Cuisine in executing and maintaining menu items at the highest standards of flavor, presentation, and consistency.
• Support development and testing of seasonal menus, specials, and promotional dishes.
• Uphold and enforce recipe, plating, and quality standards.
• Lead by example in daily prep and line execution.

Team Support & Training

• Support the training and development of BOH team members, ensuring adherence to company standards.
• Conduct pre‑shift meetings when delegated, and provide ongoing coaching and mentorship.
• Help oversee kitchen schedules and ensure proper staffing during service.

Operational Excellence

• Supervise daily prep, line execution, sanitation, and safety standards.
• Maintain prep charts, par levels, and order guides under the Chef de Cuisine’s direction.
• Ensure compliance with health and safety regulations and maintain a clean, organized kitchen.
• Support FOH leaders in ensuring seamless service.
• Assist with enforcing open/close procedures, cleaning charts, and operational systems.

Financial & Inventory Accountability

• Assist in managing food costs, waste control, and inventory systems.
• Support vendor ordering and receiving; ensure invoices are properly handled.
• Track and maintain prep pars to align with labor and food cost goals.
• Help monitor recipe costing and portioning.

Culture & Brand Representation

• Support the Chef de Cuisine in promoting the brand’s standards of excellence, hospitality, and innovation.
• Actively participate in leadership meetings when required.
• Lead by example in fostering a respectful, positive, and professional kitchen culture.