Sous Chef

Unidine is a prominent hospitality food service group known for its commitment to excellence, innovation, and fresh cooking. Operating across the United States, Unidine serves hundreds of clients by delivering extraordinary dining experiences through a diverse range of venues including restaurants, bars, cafeterias, and bistros. The company is driven by a talented team that shares a passion for crafting memorable culinary moments while embracing cutting-edge trends and sustainable practices. As part of Compass Group USA, Unidine upholds a strong dedication to quality, creativity, and customer satisfaction. This establishes it as a leader in the hospitality industry with an enviable reputation for modernization and culinary innovation.

The Sous Chef position located in Woodbridge, NJ, offers an excellent opportunity for culinary professionals to join this award-winning team. This full-time role offers a competitive salary range of $65,000 to $70,000, complemented by merit increases and a comprehensive benefits package. The Sous Chef functions as a vital leader within the kitchen, assisting the Dining Director and Executive Chef in managing daily kitchen operations and food production. The role demands a commitment to high culinary standards, creativity in menu development, and skillful supervision of kitchen staff.

In this dynamic and fast-paced environment, the Sous Chef will prepare and oversee the creation of innovative dishes that align with corporate guidelines for quality and cost-efficiency. Collaborating closely with the Executive Chef, the Sous Chef helps design menus that reflect seasonal ingredients, market trends, and guest preferences. Beyond culinary expertise, the role involves operational support tasks such as inventory control, ordering, and cost management to ensure smooth financial and logistical functioning of the kitchen. Maintaining sanitation and kitchen organization standards is also a key responsibility, requiring regular inspections and guidance of kitchen staff.

Leadership is integral to this role, with an emphasis on mentoring back-of-house employees to enhance their skills and foster an environment of continuous improvement. The Sous Chef also participates in the development and implementation of cost control measures, ensuring expenditures remain within budget. Additional responsibilities may include performing other assigned duties that promote the overall objectives of the culinary team and the establishment.

Ideal candidates will have a Bachelor’s Degree in Culinary Arts, Food Service Technology/Management, or a related field, or an Associate’s Degree coupled with specialized advanced training. Candidates should bring 3-5 years of progressive culinary experience demonstrating their ability to adapt and thrive under pressure, produce exceptional cuisine, and effectively manage food costs and kitchen operations. Proficiency in Microsoft Office applications and excellent interpersonal, communication, and customer service skills are also essential.

Unidine values diversity, equitable treatment, and fair opportunity employment practices. All qualified candidates, including those with criminal history, are encouraged to apply. The organization is committed to maintaining a drug-free workplace and may require background screening for certain roles. Employees enjoy a wide range of benefits including medical, dental, vision insurance, flexible time off, paid parental leave, retirement plans, and wellness programs among others. This position is ideal for driven culinary professionals ready to contribute their talents to an innovative and respected hospitality group.