Sous Chef

FTK Hospitality New York; New York (NY); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, and vision benefits

Paid Time Off

Job summary

StaffedUp is seeking a Sous Chef for a premier beachfront brasserie on the New Jersey Shore. You will lead the kitchen brigade across dinner, brunch, and events, ensuring menu consistency and high-quality seafood offerings in a vibrant indoor-outdoor setting.

The role emphasizes mentorship, cost control, and collaboration with the bar team to align food and cocktails, while supporting growth opportunities in a dynamic, chef-driven environment.

Qualifications

• 5–7+ years of progressive culinary experience with Sous Chef or Senior CDP title.
• Experience in upscale or fine dining, hotel/resort or waterfront preferred.
• Proficient in stocks, sauces, seafood fabrication and raw bar prep.

Responsibilities

• Lead daily kitchen operations and brigade across all stations.
• Drive menu consistency across seasonal changes.
• Oversee seafood and raw bar programs.
• Coordinate weekend brunch and prix fixe service.
• Collaborate with bar on food and cocktail alignment.
• Manage food cost, ordering and inventory.
• Coordinate event and beach bar kitchen output.
• Develop and mentor culinary team for growth.

Skills

Culinary leadership

Team mentorship

Menu development

Education

Culinary degree (optional)

Tools

ServSafe certification

Job description

Sous Chef - Full Time

Northern Jersey Shore , NJ

Join a premier beachfront brasserie on the New Jersey Shore as a Sous Chef and become an integral part of our culinary leadership team. Our chef-driven, European-inspired concept focuses on locally caught seafood and an elevated all-day menu, alongside a craft cocktail program. Enjoy the vibrant atmosphere of indoor-outdoor dining, private events, and a lively beach bar, making this a dynamic and rewarding kitchen environment.

Key Responsibilities

• Lead daily kitchen operations and brigade across all stations and service periods.
• Drive consistency across a seasonally evolving, chef-crafted menu program.
• Oversee the locally sourced seafood and raw bar program.
• Manage weekend brunch production alongside à la carte and prix fixe service.
• Collaborate with the bar team on food and cocktail menu alignment.
• Manage food cost, ordering, and inventory efficiently.
• Coordinate event and beach bar kitchen output.
• Develop and mentor the culinary team to foster growth and skill enhancement.

Requirements

• 5–7+ years of progressive culinary experience; Sous Chef or Senior CDP title is required.
• Background in upscale or fine dining; hotel, resort, inn, or waterfront experience preferred.
• Proficient in classical kitchen techniques: stocks, sauces, seafood fabrication, and raw bar preparation.
• Experience across multiple service periods: dinner, brunch, prix fixe, and events.
• ServSafe certification preferred; a culinary degree is a plus.

Compensation

• $75,000–$85,000 base salary plus performance bonus.
• Comprehensive medical, dental, and vision benefits.
• Paid Time Off (PTO) for work-life balance.

Why You’ll Love Working Here

• Be part of a passionate culinary team in a vibrant, beachfront setting.
• Opportunities for professional growth and development within a dynamic environment.
• Engage with a diverse clientele and contribute to exciting culinary experiences.