Sous Chef

Red Agave Restaurant & Tequila Bar; Monroe Township (NJ); On-site; USD 45,000 - 65,000; Full time

Job summary

Join a dynamic team at a leading restaurant group as a Sous Chef, where you'll manage kitchen operations, support culinary staff, and ensure exceptional guest experiences. With opportunities for growth and a commitment to quality, your culinary journey starts here!

Benefits

Paid sick time

Dynamic Team Environment

Training Programs

Employee Dining Program

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

Qualifications

• In-depth skills and knowledge of all kitchen operations.
• Experience with training and basic financial management.

Responsibilities

• Support senior leadership by developing basic management responsibilities.
• Supervise preparation and cooking of various food items.
• Monitor food production, ordering, cost, quality and consistency daily.

Skills

Leadership

Communication

Organization

Customer Service

Training

Education

ServSafe Certification

Job description

Benefits:

Paid sick time

Dynamic Team Environment

Training Programs

Employee Dining Program

401(k)

Flexible schedule

Health insurance

Opportunity for advancement

We’re Hiring!

Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.

With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, and THE BANQS, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles.

We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued.

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.

The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Responsibilities:

Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation

Assume the role of liaison between all departments within the culinary division and all other hotel departments

Supervise the preparation and cooking of various food items

Develop and implement creative menu items that adhere to JSRG brand standards

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring

Demonstrated experience in the butchery & fabrication of meat and fish

Demonstrated experience in sauce-making

May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Monitor food production, ordering, cost, quality and consistency daily

Ensure proper safety and sanitation of all kitchen facilities and equipment

Qualifications:

In-depth skills and knowledge of all kitchen operations

Possess strong leadership, communication, organization, and relationship skills

Experience with training, basic financial management, and customer service

Proficient in general computer knowledge

A true desire to exceed guest expectations in a fast-paced customer service environment

Capable of producing a consistent product in a timely manner

Strong training and communication skills qualification

ServSafe Certification

Job Types: Full-time, Part-time

Shift:

10 hour shift

12 hour shift

8 hour shift

Day shift

Evening shift

Work Location: In person

Start your journey today and make your mark with JSRG!