Executive Sous Chef Viv & Jules Hoboken, NJ Job Details Full-time $70,000 - $82,000 a year 15 hours ago Benefits Opportunities for advancement Qualifications Hospitality Grilling Teamwork ServSafe Team leadership Team development Broiling Kitchen cost control Inventory tracking for food cost management Attention to detail Sauce making techniques Meat cookery Restaurant cost management Team building Full Job Description About the Restaurant From the team behind Viv & Jules comes a new dining concept opening in Hoboken, blending the high-craft techniques of a modern steakhouse with the soul of Old World Italian cooking. We're building a kitchen team that respects tradition — while executing at the highest level. This is a ground-floor opportunity to help shape a restaurant's identity from day one. Chef Cliff Crooks is seeking an experienced Chef de Cuisine to join him in leading the opening kitchen and help bring this concept to life. Position Summary We're seeking an experienced Chef de Cuisine to lead daily kitchen operations for our opening team. The ideal candidate has a genuine command of both rustic Italian technique and steakhouse craft — someone equally comfortable hand-rolling pasta as they are managing a live- grill program and portioning prime cuts. You'll work closely with the Culinary Director to finalize the menu, build kitchen systems from scratch, hire and train the brigade, and set the standard for consistency and quality from opening night forward. Key Responsibilities Lead all aspects of kitchen operations, including menu execution, food quality, plating standards, and service flow Partner with the Executive Chef to develop and refine menus Oversee butchery, portioning, and aging protocols for high-end cuts Recruit, train, and mentor line cooks, sous chefs, and kitchen support staff for a new opening team Build and document standardized recipes, prep lists, and plating guides (SOPs) Ensure full compliance with health, safety, and sanitation regulations Oversee scheduling, labor cost management, and kitchen staff performance Maintain quality control and consistency across all stations during peak volume Collaborate with front-of-house leadership on menu rollout, staff training, and guest experience Uphold a professional, respectful, and high-performance kitchen culture Qualifications Minimum 5+ years of progressive culinary experience, including at least 3+ years in a Chef de Cuisine, Sous Chef, or equivalent leadership role Demonstrated experience in both Italian cuisine (fresh pasta production, sauce work, regional technique) and steakhouse cuisine (grill/broiler station, dry-aging, butchery) Culinary degree or formal training preferred; equivalent hands-on experience will be strongly considered Proven ability to open a new restaurant or lead a kitchen through a major menu launch is a strong plus Strong leadership, communication, and team-building skills Solid understanding of food cost management and inventory control ServSafe certification (or willingness to obtain) Ability to work nights, weekends, and holidays as needed Passion for hospitality and a relentless standard for quality and consistency

What We Offer:

Competitive salary with growth opportunity

• Leadership role in a new, high-end restaurant concept
• Direct collaboration with an established culinary director
• Opportunity for long-term advancement within an expanding group I f you are disciplined, detail-oriented, and ready to build something exceptional, we encourage you to apply

Job Type:

Full-time Work Location:

In person

Pay:

$70,000.00 - $82,000.00 per year

Work Location:

In person