Restaurant Sous Chef

The Restaurant Sous Chef plays a critical role in overseeing kitchen operations in a dynamic fusion cuisine environment. Managing a medium-sized team of 6-15 staff, the Sous Chef ensures high standards in food preparation, quality control, and health and safety compliance. This role also involves frequent collaboration with suppliers and active participation in menu development to drive culinary excellence and operational efficiency.

Responsibilities

• Supervise daily kitchen activities and staff performance
• Oversee food preparation to maintain quality and consistency
• Ensure compliance with health and safety regulations
• Manage inventory and coordinate timely ordering of supplies
• Train and mentor kitchen staff to enhance skills and efficiency
• Collaborate regularly on menu development and innovation
• Liaise frequently with suppliers and vendors to ensure quality ingredients

Required Qualifications

• Minimum 4 years experience in kitchen operations

Preferred Qualifications

• Proficiency in culinary techniques specific to fusion cuisine
• Strong knowledge of food safety and sanitation standards
• Demonstrated team leadership skills
• Effective communication abilities

The Hill is changing concepts with new ownership from the team at Verana. We will be serving elevated Latin Cuisine in an Upscale Setting. We are looking for talented folks to join our growing culinary team.

This is a NYC-caliber experience in the suburbs of NJ.