Job ID: 219787606

Job Summary
Employment Type
Full Time
Years Experience
3 - 5 years
Job Description

Executive Sous Chef/Chef de Cuisine

Twenty/20 Taphouse, Somerset-Franklin Township, NJ

Radius Hospitality, a leading, progressive, award-winning hospitality management company, is currently searching for an Executive Sous Chef/Chef de Cuisine for its’ Twenty/20 Taphouserestaurant concept in Somerset, NJ. This brand-new restaurant is currently under construction, with an expected opening in March 2019. Our Twenty/20 Taphouseconcept was born out of necessity in Canton, Ohio. With the success of the first “Taphouse” the decision to expand the brand was easy to make. Twenty/20 Taphouseis a gastropub focusing on bringing quality craft beers to our guests from local and national breweries. Along with over 40 choices in craft beers, we serve a full menu of high quality, made from scratch food that is fresh, trendy, locally influenced and enhances the “Taphouse” experience.

The ideal candidate will have honed their skills in a fast-paced kitchen environment, leading teams that embrace their collaborative management style. This candidate will understand what makes a restaurant operation successful-high quality food, impeccable guest service, laser-focused cost control and a team-oriented management style. New restaurant opening experience is preferred.

If you are an Executive Sous Chef/Chef de Cuisine who is passionate about the quality of their food, is not content accepting the status quo, has the ability to direct their team to better and better results, and is looking for an opportunity to be in at the ground level development of a new restaurant concept, send your resume for immediate consideration.

Key Responsibilities of the Executive Sous Chef/Chef de Cuisine:

  • Works closely with the Executive Chef and assists and supervises food preparation, cost containment, BOH labor control, food inventories, portion control menu planning, recipe development, BOH cleanliness.
  • Oversees job methods and cooking standards to maintain a high quality of food and service.
  • Adheres to standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
  • Develops new cooking methods for improvement of cuisine; keeps abreast of new developments in food and equipment.
  • Assists in interviewing and hiring of applicants for employment; along with training program; and assists in work schedules and job requirements.
  • Assists in preparing inventories, budget, report on daily labor performance, absenteeism and accidents.
  • Completes market lists; assist in ordering of necessary items and assist inspect foods during order receiving.
  • Assists line cooks, prep cooks and dishwashers as needed to control labor and during peak hours.
  • Works with other departments to coordinate special functions and outings. 
  • Regular and reliable attendance.
  • Incorporates safe work practices in job performance.
  • Maintains a professional and collaborative relationship with FOH managers and associates.
  • Reports directly to the General Manager/Executive Chef 

Minimum Qualifications for the Executive Sous Chef/Chef de Cuisine:

-Culinary arts degree from an accredited school is preferred. 

-A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, saute/fry cook and expediter and 1 to 3 years of experience in a high-volume, high-end restaurant as an Executive Sous Chef/Chef de Cuisine.

-Experience in both corporate run and independent establishments preferred.
-Proven Management of Food & Beverage Kitchen Operations at a high-volume restaurant.
-Must have Food Safety and Sanitation Training (ServeSafe Certification) or be able to obtain certification upon starting employment.
-Possess knowledge of accepted sanitation standards and applicable health codes.

-Must be able to communicate clearly with managers, kitchen team and dining room personnel. 

-Ability to perform basic math calculations and understand finances and cost management 

-Ability to manage a large team, including: delegating tasks and ensuring the tasks are getting done efficiently, training and developing staff and building team morale, and holding team members accountable for following restaurant standards and policies.

-Ability to multitask and troubleshoot effectively

-Be able to work in a standing position for long periods of time (up to 10 hours). 

-Be able to reach, bend, stoop and frequently lift up to 50 pounds. 

-Must have the stamina to work an average of 50-60 hours per week. 

-Regular attendance is required.


This job description and requirements is not a comprehensive overview of the position. Additional responsibilities may be added, at the discretion of restaurant management, as necessary to successfully fulfill this role.

This is a HANDS-ON working position and the Executive Sous Chef/Chef de Cuisine is expected to be on-site and work a flexible schedule including mornings, evenings, weekends and Holidays.

Compensation: $50,000-$60,000 

Benefits: Health, dental, vision plans with company contribution, paid vacation, personal/sick days.

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Radius Hospitality

Hospitality expertise provided with integrity.

Whether you seek an owner-operator partner, hospitality management services, or professional consulting on matters ranging from development, construction or renovations to receivership, Radius Hospitality Group is your answer. We afford you years of experience in every facet of the hospitality...

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