Sous Chef

Cape Resorts; Cape May (NJ); On-site; USD 65,000 - 85,000; Full time

Job summary

Cape Resorts is hiring two Sous Chefs to lead culinary operations across The Virginia Hotel and Congress Hall in Cape May, NJ. Each Sous Chef will be assigned to a single property and lead the kitchen team to deliver exceptional dining experiences.

This hands-on leadership role requires managing staff, ensuring quality, sanitation, and cost controls, contributing to menu development and farm-to-table offerings, and coordinating with front-of-house for seamless guest service.

Qualifications

• Minimum 3 years of supervisory experience in a professional kitchen.
• Minimum 5 years of culinary experience.
• Fine dining experience preferred for the Virginia Hotel position.
• Experience in high-volume or multi-outlet environments is a plus.
• Culinary degree preferred.

Responsibilities

• Oversee daily kitchen operations across restaurant service, banquets, and events.
• Lead high-volume service and maintain quality standards.
• Train, mentor, and supervise kitchen staff.
• Ensure recipe adherence, line checks, tastings, and quality control.
• Manage inventory, ordering, and food costing with budget awareness.
• Support menu development and seasonal offerings.
• Monitor labor and food costs in line with goals.
• Ensure health, safety, and sanitation standards.

Skills

Leadership

Culinary skill

High-volume ops

Staff training

Inventory control

Costing & P&L

Excel

Education

Culinary degree

Job description

Job Details

Job Location: Virginia Hotel - Cape May, NJ 08204
Salary Range: $65,000.00 - $85,000.00 Salary/year
Locations: The Virginia Hotel, Congress Hall (One Position Per Property)

Overview

We are currently hiring two Sous Chefs to join our culinary team across two distinct hotel properties within our brand. Each Sous Chef will be assigned to a single property and will play a key leadership role in executing exceptional dining experiences.

Position Summary

The Sous Chef is responsible for supporting all culinary operations under the direction of the Executive Chef and culinary leadership team. This is a hands‑on role requiring strong leadership, operational awareness, and a commitment to quality, consistency, and efficiency.

The Sous Chef will oversee kitchen staff, ensure smooth service flow, and contribute to menu development, while maintaining high standards in food quality, sanitation, and cost control.

Key Responsibilities

• Assist in overseeing daily kitchen operations across restaurant service, banquets, and special events
• Execute and supervise high‑volume service (up to 1500+ covers, depending on property) while maintaining quality standards
• Train, mentor, and supervise kitchen staff including line cooks, prep cooks, and stewards
• Ensure consistency through recipe adherence, line checks, tastings, and quality control measures
• Maintain cleanliness and organization of all kitchen, storage, and walk‑in areas
• Support menu development, daily specials, and seasonal offerings, including farm‑to‑table concepts where applicable
• Manage ordering, inventory, and requisitioning of food and supplies
• Maintain accurate recipe databases and assist with food costing and budget adherence
• Monitor and support labor and food cost controls in alignment with business goals
• Work all stations as needed, including line, prep, banquets, and expo
• Assist with hiring, scheduling, and performance management of kitchen staff
• Ensure compliance with all health, safety, and sanitation standards
• Communicate effectively with front‑of‑house teams and leadership to ensure seamless guest experience
• Participate in meetings, pre‑shift huddles, and ongoing training initiatives

Leadership & Management Expectations

• Lead by example in a fast‑paced, high‑pressure environment
• Build and maintain team morale through strong communication and support
• Demonstrate strong organizational, time management, and problem‑solving skills
• Uphold company standards, policies, and guest service expectations
• Collaborate with Executive Chef, Chef de Cuisine, and management team on operational goals and culinary direction

Qualifications

• Minimum 3 years of supervisory experience in a professional kitchen
• Minimum 5 years of culinary experience
• Fine dining experience needed for the Virginia Hotel position
• Experience in high‑volume or multi‑outlet environments a plus
• Culinary degree preferred
• Strong knowledge of classical cooking techniques and kitchen operations
• Experience with inventory systems, food costing, and P&L awareness
• Proficiency in basic computer systems (Word, Excel)
• Ability to work a flexible schedule including nights, weekends, and holidays
• Ability to stand for long periods and lift up to 50 lbs

Skills & Attributes

• Strong leadership and team development skills
• High level of organization and attention to detail
• Ability to multitask and perform under pressure
• Passion for culinary excellence and continuous improvement
• Commitment to cleanliness, safety, and quality standards
• Spanish language skills are a plus