Sous Chef Leader: Craft Menus, Lead Team, Wow Guests

Montage International; New Jersey, United States, Northern America, Americas; Hybrid; USD 70,000 - 88,000; Full time

Benefits offered by this job

Healthcare benefits

401k retirement plan

Free meals

Hotel discounts

LinkedIn Learning

Job summary

Montage International's Pendry property is seeking a Sous Chef who can lead daily kitchen operations, recruit, hire, train, and supervise cooks, and implement cost-control measures to maximize profitability while maintaining outstanding service quality.

You will oversee menu development with the head Chef, manage inventory and recipe costing, ensure safety and sanitation policies, and deliver WOW moments for guests. A strong passion for food and leadership is essential.

Qualifications

• Minimum of one year of culinary supervisory or management experience.
• Proven leadership and team-management abilities.
• Strong communication and organizational skills.

Responsibilities

• Assist with daily kitchen operations including recruiting, hiring, training and supervising cooks.
• Implement cost-control measures to maximize profitability while maintaining service quality.
• Prepare and order items for all menus; create order sheets and inventory systems to ensure proper stock levels.
• Execute all productions and plating in a timely manner.
• Assist in maintaining food and labor costs thru recipe costing and scheduling standards.
• Oversee menu development with head Chef, culinary innovation, and presentation aligned with guest preferences.
• Ensure department adheres to safety and sanitation policies.
• Deliver WOW moments to guests.
• Perform additional duties as required by business needs.

Skills

Culinary leadership

Restaurant operations

Cost control

Inventory management

Food safety

Leadership

Communication

Tools

Microsoft Office

Job description

Montage International's Pendry property is seeking a Sous Chef who can lead daily kitchen operations, recruit, hire, train, and supervise cooks, and implement cost-control measures to maximize profitability while maintaining outstanding service quality.

You will oversee menu development with the head Chef, manage inventory and recipe costing, ensure safety and sanitation policies, and deliver WOW moments for guests. A strong passion for food and leadership is essential.