Sous Chef

Jersey Shore Restaurant Group; Trenton (NJ); On-site; USD 50,000 - 70,000; Full time

Job summary

Jersey Shore Restaurant Group is seeking a Sous Chef to join their culinary team. The Sous Chef will manage kitchen operations, ensure high standards, and support senior leadership. Ideal candidates possess strong kitchen knowledge and leadership skills, aiming to deliver exceptional dining experiences.

Benefits

Paid sick time

Dynamic team environment

Training programs

Employee dining program

401(k)

Flexible schedule

Health insurance

Opportunities for advancement

Qualifications

• Strong knowledge of kitchen operations.
• Experience in training and financial management.
• Ability to exceed guest expectations.

Responsibilities

• Supervising food preparation and cooking.
• Managing kitchen staff and ensuring food quality.
• Monitoring safety and sanitation standards.

Skills

Leadership

Communication

Organizational skills

Customer service

Education

ServSafe Certification

Job description

Join to apply for the Sous Chef role at Jersey Shore Restaurant Group

We’re hiring! Join the Jersey Shore Restaurant Group and be part of a team that values excellence, creativity, and growth.

Benefits include:

• Paid sick time
• Dynamic team environment
• Training programs
• Employee dining program
• 401(k)
• Flexible schedule
• Health insurance
• Opportunities for advancement

With locations such as 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 are dedicated to creating an atmosphere of warmth, comfort, and quality dining, starting with our team members who ensure every guest feels welcomed and valued.

The Sous Chef is responsible for managing a specific department, working with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some cases, the Sous Chef may be responsible for the entire operation in the absence of senior leadership.

The role involves monitoring daily culinary functions, supporting and guiding the culinary team, and ensuring a positive guest experience.

Responsibilities include:

• Supporting senior leadership with management responsibilities such as product ordering and kitchen sanitation
• Acting as liaison between culinary and other hotel departments
• Supervising food preparation and cooking
• Developing and implementing creative menu items adhering to brand standards
• Managing kitchen staff through scheduling, payroll, training, coaching, and hiring
• Experience in butchery, fabrication of meat and fish, and sauce-making
• Potentially managing other culinary leadership roles
• Leading and coaching the team to achieve excellent guest service and employee satisfaction
• Monitoring food production, ordering, costs, quality, and consistency
• Ensuring safety and sanitation standards are met

Qualifications:

• Strong knowledge of kitchen operations
• Leadership, communication, and organizational skills
• Experience in training, financial management, and customer service
• Proficiency in computer skills
• Desire to exceed guest expectations in a fast-paced environment
• Ability to produce consistent, timely results
• ServSafe Certification

Job details:

• Full-time and part-time positions available
• Shift options: 8, 10, or 12 hours, day or evening shifts
• In-person work location

Start your journey today and make your mark with JSRG!

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Restaurants