Sous Chef

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

Job Details Job Location: Congress Hall Hotel - Cape May, NJ 08204 Salary Range: $75,000.00 - $85,000.00 Salary/year Location: Congress Hall

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
• 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