Sous Chef

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

Sous Chef, SmithA Sous Chef ensures the back of house is operating at maximum efficiency to deliver quality, consistent food to the restaurant. A Sous Chef is a leader to the kitchen staff, leading by example and training and developing old and new members of the team alike.The Sous Chef is accountable to the Head Chef. All will work together to support the restaurant by ensuring systems and processes are in place to deliver consistency and efficiency. They will also work on dish execution and menu development. The Head Chef is there to ensure that the Sous Chef has what they need to run the kitchen during service and provide coaching around the challenges of managing a Back of House team, brainstorming and troubleshooting as necessary.The Sous Chef will work with Front of House Management to ensure that all the restaurant’s needs are being handled, and that Front and Back of House communication is at the highest level. In addition to the regular weekly schedule of shifts, the Sous Chef will be expected to attend weekly manager meetings, and trainings as offered by Smith, The Head Chef, or The Business Director.Present in the restaurant as a leader to both staff and guests. Commitment, enthusiasm, integrity, humility, and grace under pressure are required.Accountabilities IncludeKitchen ManagementAssist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating.Menu DevelopmentCollaborate with the Head Chef and Culinary Director to create innovative and seasonally inspired menus that showcase creativity, culinary excellence, and are aligned with the Smith Brand.Food PreparationOversee the preparation of ingredients and ensure that all dishes are prepared according to recipes and quality standards.Staff SupervisionProvide guidance, training, and support to kitchen staff, ensuring that they perform their duties efficiently and effectively.Quality ControlMaintain high standards of food quality, taste, and presentation through regular inspections and tastings.Inventory ManagementAssist in managing inventory levels, ordering supplies, and minimizing food waste to optimize cost control.Safety and SanitationEnsure compliance with all health, safety, and sanitation regulations, always maintaining a clean and organized kitchen environment.Team CollaborationFoster a positive and collaborative work environment, working closely with other kitchen staff and departments to ensure seamless coordination and guest satisfaction.Customer ServiceContribute to the overall guest experience by delivering exceptional service and responding promptly to guest feedback and requests.CompensationAnnual salaryEligible for health benefits on the first of the month following 60 days of service. Base plan of employee’s health benefits paid for at one-year anniversary.Employee Eligible for vision and dental plans. Completely elective and paid for by employee throughout employment.Ideal Skills and AttributesThree to five years proven experience in a culinary role, with at least one to two 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 the ability to communicate professionally with team members and management.Ability to work evenings, weekends, and holidays as required.A collaborative and team-oriented attitude, with a willingness to pitch in and assist wherever needed.