Executive Sous Chef: Lead High-Volume Farm-to-Table Kitchen

Cape Resorts Group; Cape May (NJ); On-site; USD 70,000 - 110,000; Full time

Job summary

Congress Hall Hotel is seeking an Executive Sous Chef to oversee daily operations of all culinary outlets. You will supervise and mentor a broad kitchen team, develop recipes with the Executive Chef, and ensure high-volume production with seasonal, farm-to-table ingredients.

You will manage line checks, tastings, inventories and cost controls while maintaining impeccable cleanliness and organization in a fast-paced environment.

Qualifications

• High School diploma or equivalent required.
• Minimum three years kitchen supervisory experience.
• Minimum five years of professional kitchen experience.
• Farm to table experience preferred.
• Culinary degree preferred.
• Working knowledge of classical cooking techniques.
• Basic computer skills: Word and Excel.
• Ability to work with fractions and percentages in practical situations.

Responsibilities

• Directly supervise and train Sous Chefs, Lead Cooks, Line Cooks, Prep Cooks and Stewarding Staff.
• Ensure accurate execution of daily operations and events.
• Maintain standardized recipes and procedures; conduct line checks and tastings.
• Oversee inventory, ordering, and rotation of food and supplies.
• Develop daily specials and seasonal menus with Executive Chef.
• Ensure cleanliness and organization of the kitchen and storage areas.
• Mentor staff to uphold service standards and guest experience.

Skills

Leadership

Communication

Time management

Guest service

Education

High school diploma or equivalent

Culinary degree preferred

Farm to table/seasonal cooking

Tools

Microsoft Word

Excel

Job description

Congress Hall Hotel is seeking an Executive Sous Chef to oversee daily operations of all culinary outlets. You will supervise and mentor a broad kitchen team, develop recipes with the Executive Chef, and ensure high-volume production with seasonal, farm-to-table ingredients.

You will manage line checks, tastings, inventories and cost controls while maintaining impeccable cleanliness and organization in a fast-paced environment.