Sous Chef — Creative Kitchen Leader (Sign-On Bonus)

Olympia Hospitality; Elizabeth (NJ); On-site; USD 60,000 - 82,000; Full time

Benefits offered by this job

Sign-On Bonus Up To $500

Health coverage options

Job summary

Olympia Hospitality is seeking a Sous Chef to lead high-quality meal preparation in alignment with our standards and production schedules. You will work under the Executive Chef to develop seasonal menus, supervise kitchen staff, and ensure strict health and food safety compliance in a fast-paced environment.

You will manage inventory, assist with menu planning, and mentor culinary team members, with a focus on cost control and exceptional guest experiences in our community-driven hospitality

Qualifications

• Minimum 2 years' of high volume kitchen management; catering/banquet experience preferred.
• Culinary degree desirable or equivalent combination of education and work.
• Serve Safe Certification and Allergy Awareness Training strongly preferred

Responsibilities

• Collaborate with the Executive Chef to develop seasonal menus using local ingredients and global flavors.
• Contribute to menu planning and recipe development including new dishes and tasting menus.
• Oversee food preparation ensuring recipes, portions, and quality; enforce food safety standards.
• Supervise kitchen staff across culinary tasks to ensure consistency and presentation.
• Coordinate orders, inventory, production scheduling, and equipment maintenance.
• Maintain a clean, sanitary kitchen and ensure health and safety compliance.
• Train and supervise cooks, line cooks, and prep cooks; provide coaching.
• Conduct regular culinary technique training and ensure proper certifications.
• Monitor food quality, taste, and conduct regular tastings and quality checks.

Skills

Culinary skills

High-volume kitchen management

Menu development

Food cost control

Food safety & sanitation

Education

Culinary degree

Equivalent experience

Job description

Olympia Hospitality is seeking a Sous Chef to lead high-quality meal preparation in alignment with our standards and production schedules. You will work under the Executive Chef to develop seasonal menus, supervise kitchen staff, and ensure strict health and food safety compliance in a fast-paced environment.

You will manage inventory, assist with menu planning, and mentor culinary team members, with a focus on cost control and exceptional guest experiences in our community-driven hospitality