Lead Sous Chef — Menu Innovator & Kitchen Leader

Pascal & Sabine; Asbury Park (NJ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health benefits

Vision plan

Dental plan

Job summary

Pascal & Sabine in Asbury Park, NJ, seeks a dedicated Sous Chef to lead the back of house, ensuring maximum efficiency, quality, and consistent plating. You will train staff, support the Head Chef, and work with Front of House to maintain strong communication and service standards.

The ideal candidate has 3–5 years in a culinary role, 1–2 years in a supervisory position, strong leadership, and expertise across cuisines.

Qualifications

• 3–5 years proven experience in a culinary role, with 1–2 years in a supervisory or leadership position.
• Strong culinary skills with expertise in a variety of cuisines and cooking techniques.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team.
• Strong organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively.
• Clear and effective communication skills, both verbal and written, with professional interaction with team members and management.

Responsibilities

• Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.
• Collaborate with the Head Chef and Culinary Director to create innovative and seasonally inspired menus.
• Oversee the preparation of ingredients and ensure that all dishes are prepared according to recipes and quality standards.
• Provide guidance, training, and support to kitchen staff, ensuring they perform duties efficiently and effectively.
• Maintain high standards of food quality, taste, and presentation through regular inspections and tastings.
• Assist in managing inventory levels, ordering supplies, and minimizing food waste to optimize cost control.
• Ensure compliance with health, safety, and sanitation regulations, maintaining a clean kitchen environment.
• Foster a positive and collaborative work environment, working closely with other kitchen staff and departments to ensure guest satisfaction.

Skills

Leadership

Kitchen Management

Food Preparation

Menu Development

Quality Control

Inventory Management

Safety & Sanitation

Team Collaboration

Communication

Multitasking

Job description

Pascal & Sabine in Asbury Park, NJ, seeks a dedicated Sous Chef to lead the back of house, ensuring maximum efficiency, quality, and consistent plating. You will train staff, support the Head Chef, and work with Front of House to maintain strong communication and service standards.

The ideal candidate has 3–5 years in a culinary role, 1–2 years in a supervisory position, strong leadership, and expertise across cuisines.