Executive Sous Chef

Harpoon Willy's; Robbinsville Township (NJ); On-site; USD 45,000 - 65,000; Full time

Job summary

Join a leading restaurant group as a Sous Chef, where you'll manage kitchen operations, supervise staff, and ensure exceptional dining experiences. This role offers growth opportunities in a dynamic team environment, with a focus on quality and guest satisfaction.

Benefits

Paid sick time

Dynamic team environment

Training programs

Employee dining program

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Experience with training and basic financial management.

Responsibilities

• Support senior leadership with management responsibilities.
• Supervise food preparation and cooking.
• Monitor food production and ensure safety standards.

Skills

Leadership

Communication

Organization

Customer Service

Education

ServSafe Certification

Job description

Benefits:

• Paid sick time
• Dynamic team environment
• Training programs
• Employee dining program
• 401(k)
• Flexible schedule
• Health insurance
• Opportunity for advancement

We’re Hiring!

Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.

With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles.

We are dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued.

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. In some cases, the Sous Chef will be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.

The ideal Sous Chef will monitor the daily functions of the culinary department, providing support and guidance to the culinary team to ensure a positive guest experience.

Responsibilities:

• Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation
• Act as liaison between all departments within the culinary division and 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

Qualifications:

• In-depth skills and knowledge of all kitchen operations
• Strong leadership, communication, organization, and relationship skills
• Experience with training, basic financial management, and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• ServSafe Certification

Job Types:

Full-time, Part-time

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift

Work Location:

In person

Start your journey today and make your mark with JSRG!