Sous Chef: Lead Japanese & Steak Kitchen Team

Ridgemont Hospitality; Montclair (NJ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive Salary + Performance-Based

Health Benefits

Paid Time Off

Work with Morimoto brand

Career advancement opportunities

Job summary

Ridgemont Hospitality invites a driven Sous Chef to join the MM by Morimoto opening team in Montclair, NJ. You will support the Executive Chef, help manage daily prep and service, and mentor line cooks, upholding Morimoto’s culinary vision across sushi and steak stations.

You will lead a kitchen team, ensure food quality, and maintain cleanliness and safety standards while collaborating with front-of-house to deliver exceptional dining experiences.

Qualifications

• 2+ years as a Sous Chef or strong leadership kitchen experience.
• ServSafe certification required.
• Experience with Japanese cuisine is a plus.
• Solid BOH operations knowledge and culinary practices.
• Ability to lead, motivate, and communicate clearly.
• Strong kitchen organization, prep, line management, and sanitation.

Responsibilities

• Support and enforce culinary standards set forth by Chef Morimoto.
• Supervise and guide kitchen team during service and prep.
• Ensure food prepared and presented per recipes and quality standards.
• Uphold health and safety protocols.
• Assist with inventory, ordering, and cost control.
• Lead by example in professionalism, cleanliness, and culinary precision.
• Collaborate with FOH for seamless guest experiences.
• Train, coach, and develop junior kitchen staff.
• Work a flexible schedule, including nights, weekends, and holidays.

Skills

Sous Chef leadership

ServSafe

Japanese cuisine

BOH operations

Team leadership

Kitchen organization

Reliability

Job description

Ridgemont Hospitality invites a driven Sous Chef to join the MM by Morimoto opening team in Montclair, NJ. You will support the Executive Chef, help manage daily prep and service, and mentor line cooks, upholding Morimoto’s culinary vision across sushi and steak stations.

You will lead a kitchen team, ensure food quality, and maintain cleanliness and safety standards while collaborating with front-of-house to deliver exceptional dining experiences.