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Lead Line Cook/Sous Chef 1601 County Rd 565, Sussex, NJ 07461 $50,502.88 - $60,820.67 a year - Full-time $50,502.88 - $60,820.67 a year - Full-time Job Overview We are seeking an energetic and detail-oriented Lead Line Cook/Sous Chef to join our dynamic culinary team. In this pivotal role, you will oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. You will lead by example in food preparation, kitchen management, and team supervision, fostering a positive and efficient work environment. This position offers an exciting opportunity to showcase your culinary expertise in a fast-paced, fine dining setting while supporting the overall success of our hospitality operations. The ideal candidate is passionate about food, experienced in supervising kitchen staff, and dedicated to delivering exceptional dining experiences. Responsibilities Lead and supervise kitchen staff during service shifts, ensuring smooth operations and high-quality food production. Prepare and cook menu items with precision, maintaining consistency and presentation standards aligned with fine dining expectations. Oversee food safety sanitizing procedures and ensure compliance with all health regulations to maintain a clean and safe kitchen environment. Manage inventory control and food management processes, including ordering supplies, stock rotation, and minimizing waste to optimize costs. Assist in menu planning and development, incorporating dietary considerations and catering requirements as needed. Coordinate with the culinary team to execute banquet events, catering services, and special functions seamlessly. Monitor shift performance, provide coaching to team members, and foster a collaborative atmosphere focused on continuous improvement. Skills Extensive culinary experience with a strong background in fine dining environments. Proven supervising experience managing kitchen teams effectively. Knowledge of food safety sanitizing procedures and proper food handling techniques. Experience with inventory management, cost control, and food production processes. Skilled in menu planning, catering operations, and event execution within hospitality settings. Strong leadership abilities combined with excellent communication skills to manage shifts confidently. Familiarity with restaurant management practices including shift management and food service operations. Ability to multitask efficiently in a fast-paced kitchen while maintaining attention to detail. Experience in banquet settings or dietary departments is a plus; bartending skills are beneficial but not required. Join us if you're ready to bring your culinary talents to a vibrant team dedicated to excellence! We value passionate professionals who thrive on leadership, innovation, and delivering memorable dining experiences every day.

Pay:

$50,502.88 - $60,820.67 per year

Work Location:

In person