Sous Chef, Upscale Fine Dining Kitchen
Overview
You own daily kitchen operations at Faubourg, a high-volume upscale restaurant in Montclair. You lead the line, execute food, and maintain quality across service. Work directly under Chef Olivier Muller and Dominique Paulin, with potential support at Weehawken. This role demands calm leadership in a fast-paced fine dining environment. You gain medical benefits after 90 days, dental and vision after 60, and 401k eligibility after 90 days.
What You'll Do9
- 1Lead the kitchen in the Chef de Cuisine's absence, overseeing planning, ordering, and food prep.
- 2Expedite dishes during lunch and dinner service to meet time and quality standards.
- 3Resolve service issues on the spot, taking control of problematic situations.
- 4Work line shifts when needed, covering all stations.
- 5Prepare and execute Banquet Event Orders (BEOs) from start to finish.
- 6Assist in creating and plating all menu items with precision.
- 7Order supplies and manage inventory, including monthly counts.
- 8Enforce sanitation and safety standards across the kitchen.
- 9Train and mentor junior staff to maintain high performance.
Requirements10
- 12+ years restaurant experience (required) plus 1+ years as Sous Chef in upscale, high-volume settings.
- 2Proven skill in upscale/fine dining plate presentation with sharp attention to detail.
- 3Strong time management and organizational skills under pressure.
- 4Meat and fish butchery and fabrication expertise.
- 5Ability to adapt and work independently while keeping a positive, professional attitude.
- 6Knowledge of current cooking methods, trends, and ingredients.
- 7Track record of effective kitchen and staff management.
- 8Accuracy and speed in handling emergencies with informed solutions.
- 9Working knowledge of MS Office Suite and POS System.
- 10Culinary degree or certificate, or 3 years of kitchen experience; ServSafe certification a plus.
Salary Insight
$60 - $70k per year
Location
Required Skills
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