Sous Chef

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

This position offers :

• Medical Benefits and pricing available at 90 days and Dental, and Vision after 60 (applies to full time employees)
• Paid Vacation Time after one year employment (full time only) & Sick Time (full time and part time based on hours worked)
• Opportunity for Career Advancement and Professional Growth
• 401 after 90 days

Location

Montclair NJ

Full job description

Chef Olivier Muller and Dominique Paulin are looking for their next passionate Sous Chef. Position may require support at both Montclair and Weehawken locations. More details discussed in interview.

Responsibilities

Fill in for the Chef de Cuisine in planning, ordering, and directing food preparation when necessary

Expediting food during lunch and dinner service

Resolve any issues that arise and seize control of any problematic situation during the day-to-day operations of the kitchen

Work line shifts when required

Preparing and executing Banquet Event Orders (BEO's)

Assist in the preparation, and execution of all menu items

Ensure that the kitchen operates in a way that meets our time and quality guidelines

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards

Helping with monthly inventory counts

The Sous Chef will need to maintain a calm and professional demeanor while working in a high-pressure environment and is expected to maintain a positive attitude with all team members throughout their shift

Skills

Progressive experience as a Sous Chef with upscale, high volume establishments

Executing upscale / fine dining plate presentations with a high level of attention to detail

Impeccable time management and organizational skills while working under pressure

Meat / fish butchery and fabrication

Ability to adapt and work independently while a maintaining a positive and professional approach with coworkers and customers

Understanding of current cooking methods, trends, and ingredients

Excellent track record of kitchen and staff management

Accuracy and speed in the handling of emergency situations and providing informed solutions

Familiarity with industry’s best practices

Working knowledge of various computer software programs (MS Office Suite, POS System)

Degree or Certificate from a Culinary School or 3 years kitchen experience

ServSafe Certification is a plus

Job Type : Full-time

Benefits :

Dental insurance

Health insurance

Paid time off

Vision insurance

Shift :

Day shift

Night shift

Experience :

Restaurant : 2 years (Required)

Faubourg is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.