Mattos Hospitality is seeking an experienced and dedicated Sous Chef to support food production and execution, workplace organization, and team leadership. The ideal candidate will embody the company's core values of excellence, respect, transparency, and resilience, and will be a mentor and leader for all savory food staff.

Sous Chef

Vic’s is seeking an ambitious, hard-working, and passionate Sous Chef to join their team. The role involves kitchen management, inventory management, staff scheduling, and maintaining food/labor cost standards. The ideal candidate will have a commitment to working with local farmers and purveyors to create Italian-Mediterranean dishes, and will be responsible for supervising kitchen staff, ensuring food quality, and maintaining kitchen facilities.

The Sous Chef at Modern Mexican Restaurants is responsible for supervising and coordinating all back-of-the-house operations and personnel. This role involves overseeing the efficient production of high-quality dishes, assuming the duties of the Chef de Cuisine and other Sous Chefs in their absence, and ensuring the consistency and quality of food items. The Sous Chef will also be involved in training kitchen staff, controlling food costs, purchasing food orders, and maintaining kitchen standards.

Sous Chef - Tan Restaurant New York city

The Little Beet Table is seeking a seasoned sous chef with evening and weekend availability, a strong work ethic, a positive team player mindset, and the ability to work well under pressure. The role involves maintaining high standards of service, leading and developing a high-performance kitchen team, managing daily operations, and ensuring compliance with health and safety standards. This position offers growth opportunities within a dynamic restaurant group.

The Sous Chef at Little Ruby's Cafe is responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. This role involves maintaining professional appearance standards, ensuring guest needs are accommodated, maintaining cleanliness, participating in hiring and training, scheduling, safety and quality control, managing service and events, and developing and coaching employees.

SOUS CHEF

As a Sous Chef at Breva, you will oversee culinary operations, ensuring high standards of food quality, taste, and presentation. This role involves leadership, staff training, kitchen efficiency management, and maintaining a positive kitchen culture. The ideal candidate will have a strong culinary background, excellent management skills, and a commitment to innovation and quality.

Sous Chef - Breva

The Sous Chef at Boqueria plays a crucial role in maintaining the highest standards of food quality and guest satisfaction, ensuring brand and product quality standards are upheld. This position involves training and developing the kitchen team, maintaining inventory levels, and ensuring compliance with health regulations. The ideal candidate will have a strong leadership presence, a passion for culinary excellence, and the ability to work in a fast-paced, dynamic environment.

Restaurant Sous Chef

As a Sous Chef at Wegmans, you will be responsible for providing a wonderful culinary experience in an inviting, lively atmosphere. You will act as the liaison between restaurant leadership and the team of cooks, focusing on creating, planning, and preparing unique menu offerings. This role involves leading the kitchen staff by example, ensuring smooth and profitable kitchen operations, and adhering to food safety and safety guidelines.

Restaurant Sushi Chef

Happier is seeking energetic, passionate, and experienced Sous Chefs to join the team at 154 Scott, a multifaceted destination offering a wide range of facilities including workspaces, art studios, and a restaurant. The role involves executing Happier's culinary vision, managing food stock, and ensuring high standards of food quality and guest satisfaction. The successful candidate will work closely with the Property Chef and lead the kitchen team, adhering to Happier's specifications and guidelines.

Sous Chef- NEW Brooklyn Members Club & Event Spaces

La Brasserie, located in the former 'Les Halles' space on Park Avenue, is seeking a creative, hard-working, and passionate Sous Chef to join our team. The ideal candidate will have a foundation in Fine Dining, Rotisserie, and Brasserie concepts, along with a strong New York City market experience. The role requires demanding leadership and management skills, with a focus on quality and a commitment to maintaining a strong reputation in the city.

The Sous Chef at City Vineyard at Pier 26 is responsible for supporting the overall management and oversight of culinary daily operations to ensure the highest standards are met for all food prepared and served. This role involves adhering to City Winery’s food culture and style, maintaining compliance with regulatory guidelines, and leading the kitchen in various areas including kitchen coordination, culinary creation, budgeting, and staff management. The Sous Chef will also be a creative thought leader, leading by example, and fostering a positive work environment.

As the Sous Chef at the United Polaris Lounge in EWR, you will be responsible for the successful operation of the Culinary Department. This includes supervising, preparing, and cooking various food items, developing daily menu items, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus, assist with ordering, and execute catering events. This role offers an exciting opportunity for an energetic, entrepreneurial Culinary professional.

SOUS CHEF - United Polaris Lounge, EWR

The Executive Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Executive Chef

The Chef de Cuisine at Village Den is responsible for overseeing all aspects of the restaurant's day-to-day operations, including production, staff, and brand quality. This role involves facilitating clear communication, managing food inventories and finances, ensuring kitchen cleanliness and safety standards, and executing specials and menu items to the brand's quality standards. The Chef de Cuisine reports to the Operations Manager and Partners and plays a key role in maintaining high standards of quality and guest satisfaction.

MGT - Chef de Cuisine

Chef de Cuisine

The Culinary Professional at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director as needed. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Culinary Professional

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Sous Chef Jobs in Linden, NJ Hiring Now

Sous Chef

Sous Chef

Sous Chef - Tan Restaurant New York city

Sous Chef

SOUS CHEF

Sous Chef - Breva

Restaurant Sous Chef

Restaurant Sushi Chef

Sous Chef- NEW Brooklyn Members Club & Event Spaces

Sous Chef

Sous Chef

SOUS CHEF - United Polaris Lounge, EWR

Executive Chef

MGT - Chef de Cuisine

Culinary Professional