Sous Chef

Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards.

Requirements

• Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to JSRG brand standards
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
• Demonstrated experience in the butchery & fabrication of meat and fish
• Demonstrated experience in sauce-making
• May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, quality and consistency daily
• Ensure proper safety and sanitation of all kitchen facilities and equipment

Benefits

• Paid sick time
• Dynamic Team Environment
• Training Programs
• Employee Dining Program
• 401(k)
• Flexible schedule
• Health insurance
• Opportunity for advancement