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

Cape Resorts Group; Cape May (NJ); On-site; USD 70,000 - 100,000; Full time

Job summary

The Executive Sous Chef at Congress Hall Hotel will supervise and coach a diverse kitchen team across multiple stations, ensuring consistency, cost control and seasonal, farm-to-table menus. You will train staff, manage daily line checks and tastings, and support high-volume events with up to 1500+ covers per day.

You will work closely with the Executive Chef, develop standardized recipes, and maintain accurate costing, while upholding cleanliness and organization in the kitchen and driving

Qualifications

• High School diploma or equivalent degree required.
• Minimum five years of professional kitchen experience.
• Minimum three years kitchen supervisory experience.
• Farm-to-table experience preferred.
• Culinary degree preferred.

Responsibilities

• Lead and train kitchen staff and supervise 15–50 employees seasonally and year-round.
• Oversee high-volume production and ensure recipe accuracy and cost control.
• Develop daily specials and maintain recipe database with seasonal menus.
• Ensure cleanliness, organization and safety in all kitchen areas.
• Coordinate with Executive Chef on menu planning and events.

Skills

Supervisory experience

Leadership

Farm-to-table

Culinary degree

Menu development

Training staff

Education

High School diploma

Culinary degree preferred

Tools

Word

Excel

Job description

The Executive Sous Chef at Congress Hall Hotel will supervise and coach a diverse kitchen team across multiple stations, ensuring consistency, cost control and seasonal, farm-to-table menus. You will train staff, manage daily line checks and tastings, and support high-volume events with up to 1500+ covers per day.

You will work closely with the Executive Chef, develop standardized recipes, and maintain accurate costing, while upholding cleanliness and organization in the kitchen and driving