High-Volume Sous Chef — Lead Kitchen & Menu Creation

Cape Resorts; Cape May (NJ); On-site; USD 75,000 - 85,000; Full time

Job summary

Cape Resorts' Congress Hall Hotel in Cape May, NJ is seeking a hands-on Sous Chef to support culinary operations under the Executive Chef. This role requires strong leadership, high standards, and a commitment to quality, consistency, and efficiency.

You will oversee kitchen staff, manage service flow for restaurant, banquets, and events, assist with menu development, and monitor inventory, costing, and labor. Must be able to work at high volume and uphold sanitation and safety standards.

Qualifications

• Minimum 3 years of supervisory experience in a professional kitchen.
• Minimum 5 years of culinary experience.
• Experience in high-volume environments is a plus.

Responsibilities

• Oversee daily kitchen operations across restaurant service, banquets, and events.
• Execute and supervise high-volume service (up to 1500+ covers) while maintaining quality.
• Train and supervise kitchen staff including line cooks, prep cooks, and stewards.
• Ensure recipe adherence, line checks, tastings, and quality control.
• Maintain cleanliness and organization of kitchen, storage, and walk-ins.
• Contribute to menu development and seasonal offerings; farm-to-table concepts.
• Manage ordering, inventory, and requisitioning of food and supplies.
• Monitor food costing and labor to align with budgets.
• Work across stations as needed; assist with hiring and scheduling.

Skills

Leadership

Team development

Culinary operations

Food cost control

Budget awareness

Education

Culinary degree

Tools

Inventory software

Excel

P&L awareness

Job description

Cape Resorts' Congress Hall Hotel in Cape May, NJ is seeking a hands-on Sous Chef to support culinary operations under the Executive Chef. This role requires strong leadership, high standards, and a commitment to quality, consistency, and efficiency.

You will oversee kitchen staff, manage service flow for restaurant, banquets, and events, assist with menu development, and monitor inventory, costing, and labor. Must be able to work at high volume and uphold sanitation and safety standards.