What are the responsibilities and job description for the Sous Chef position at Franchise Location?
Additional Information: This hotel is owned and operated by an independent franchisee, Concord Hospitality Enterprises Company. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Line Cook – New Restaurant Opening
Flemington, NJ | The Union Hotel
ABOUT JERSEY PRIME STEAKHOUSE
Jersey Prime Steakhouse is a new, Italian-inspired steakhouse opening in Flemington, NJ. Our kitchen is built on strong systems, organization, and consistency, with a focus on quality ingredients and disciplined execution.
We are building an opening culinary team and are looking for Line Cooks who take pride in their work and want to be part of a well-organized, professional kitchen.
THE ROLE
Line Cooks are responsible for the execution of their assigned station during service. This is a hands-on position that requires attention to detail, clear communication, and the ability to work efficiently as part of a team. We are looking for cooks who care about food, cleanliness, and doing things the right way.
KEY RESPONSIBILITIES
- Work an assigned station (Grill, Sauté, Hot Apps, Pasta, Garde Manger, or Pastry)
- Execute menu items consistently and to standard
- Follow recipes, plating guidelines, and Chef direction
- Set up, stock, and break down your station each shift
- Maintain a clean, organized, and safe workstation
- Communicate clearly with Sous Chef and teammates during service
- Follow all food safety, sanitation, and DOH guidelines
- Assist with prep and restocking as needed
- Properly label, store, and rotate mise en place
WHAT WE’RE LOOKING FOR
- Previous line cook experience required
- Steakhouse, Italian, or high-volume experience a plus
- Basic knife skills and solid cooking fundamentals
- Ability to work calmly and efficiently in a fast-paced kitchen
- Positive, team-oriented attitude
- Reliability and attention to detail
SCHEDULE
- Full-time
- Nights, weekends, and holidays required
COMPENSATION & BENEFITS
- $18–$23 per hour, based on experience
- Opportunity to be part of a new restaurant opening
- Consistent morning-focused schedule
- Professional, organized kitchen environment
- Growth opportunities within the culinary team
HOW TO APPLY
Apply with your resume. Qualified candidates will be contacted for an interview.
Working Conditions
The worker is subject to extreme heat: Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions such as wind and humidity.
The worker is subject to noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Physical Requirements
Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Standing: Remaining upright on the feet, particularly for sustained periods of time
Kneeling: Bending legs at knee to come to a rest on knee or knees.
Reaching: Extending hand(s) and arm(s) in any direction
Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly
Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive detailed information through oral communication and making fine discriminations in sound.
Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Work Location: In person
Job Qualifications:
- Work an assigned station (Grill, Sauté, Hot Apps, Pasta, Garde Manger, or Pastry)
- Execute menu items consistently and to standard
- Follow recipes, plating guidelines, and Chef direction
- Set up, stock, and break down your station each shift
- Maintain a clean, organized, and safe workstation
- Communicate clearly with Sous Chef and teammates during service
- Follow all food safety, sanitation, and DOH guidelines
- Assist with prep and restocking as needed
- Properly label, store, and rotate mise en place
The hourly pay range for this position is $18.00 - $22.00.
This company is an equal opportunity employer.
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Salary : $18 - $23