Sous Chef - (Expired Job)

Edison, NJ, USA|Onsite

This job is no longer active

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Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $70,000.00

Work Schedule

Flexible

Benefits

Medical

Dental

Vision

Life insurance

Disability insurance

Retirement Plan

Flexible Time Off

Job Description

Unidine is an industry-leading hospitality food service group renowned for its commitment to culinary excellence and innovative dining experiences. Established with a passion for fresh ingredients and culinary creativity, the company serves a diverse range of venues that include restaurants, bars, cafeterias, and bistros across the nation. Unidine's mission centers on delivering memorable guest experiences by continuously pushing boundaries in food service, culinary programs, and venue concepts. With a focus on scratch cooking and forward-thinking hospitality services, Unidine effectively modernizes dining programs in various settings and engages its team members with the right tools and growth opportunities to excel.
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Job Requirements

Bachelor's Degree in Culinary Arts, Food Service Technology/Management, or related field
Or Associate's Degree in Culinary Arts with advanced specialized training
3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations
Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure
Proficient in food cost management, product quality assessment, and kitchen operations
Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications
Excellent interpersonal, customer service, and written/verbal communication skills

Job Qualifications

Bachelor's Degree in Culinary Arts, Food Service Technology/Management, or related field
Or Associate's Degree in Culinary Arts with advanced specialized training
3-5 years of progressive culinary experience with a proven track record in various kitchen positions and stations
Demonstrated ability to think quickly, adapt, and create exceptional dishes under pressure
Proficient in food cost management, product quality assessment, and kitchen operations
Competent in using Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications
Excellent interpersonal, customer service, and written/verbal communication skills

Job Duties

Prepare and oversee the preparation of high-quality, innovative dishes adhering to cost-effective practices and corporate guidelines
Collaborate with the Executive Chef to develop and update menus based on seasonal ingredients, market trends, and customer feedback
Assist the Executive Chef in planning and executing daily kitchen operations
Assist in all aspects of kitchen management including planning, ordering, inventory control, and food preparation
Contribute to the development and implementation of cost control measures, monitoring expenditures to align with budgetary constraints
Conduct regular inspections to ensure kitchen cleanliness, organization, and sanitation standards while supervising and guiding kitchen staff
Inspire, train, and mentor back-of-house employees to enhance performance and achieve operational objectives

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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