Sous Chef - Avenue Le Club

Visitlive; Long Branch (NJ); Hybrid; USD 65,000 - 75,000; Full time

Benefits offered by this job

Comprehensive benefits package

Health, dental, and vision insurance

401(k) with employer match

Job summary

Visitlive is seeking a Sous Chef to lead kitchen operations in a fast-paced venue in New Jersey. The role emphasizes supervising staff, managing inventory, and maintaining high standards of cleanliness, safety, and food quality. Strong leadership and communication skills are essential for success.

The position requires availability to work evenings, weekends and holidays, with a competitive compensation package and benefits. Join a team focused on excellence and growth.

Qualifications

• Supervise and manage kitchen staff in a high-volume environment.
• Maintain inventory and food ordering.
• Ensure safety and cleanliness standards.

Responsibilities

• Control and assist day-to-day culinary operations and staffing levels.
• Maintain kitchen cleanliness and uniform standards.
• Uphold high quality of product and service.
• Recruit, interview, and hire supervisory and hourly team members; supervise and motivate.
• Train employees on an ongoing basis.
• Lead by example and mentor new staff.

Skills

Kitchen supervision

Team leadership

Time management

Communication

Availability

Education

High school diploma or GED

Culinary education preferred

Job description

Sous Chef Responsibilities include, but are not limited to:

• Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing.
• Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
• Uphold consistent product and service standards of the highest quality.
• Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
• Ensure a safe working environment to reduce the risk of injury and accidents.
• Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
• Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
• Train employees, as assigned, in an ongoing basis.
• Lead by example to other team members and mentor new staff.

Sous Chef Qualifications

• A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
• 1-2 years’ experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen.
• Exude confidence in cooking skills and abilities.
• Proven ability to lead a team and communicate efficiently, both verbally and in writing.
• Exceptional time management and organization skills.
• Ability to work evenings, weekends and holidays.

The Sous Chef position requires the ability to perform the following:

• Carrying or lifting items weighing up to 75 pounds.
• Moving about the kitchen in a safe and secure manner.
• Handling food, objects, products and utensils effectively and safely.
• Bending, stooping, standing and kneeling.
• Withstand potential climate temperature changes in assigned work area.

Compensation: The compensation for this position is $65,000 - $75,000 annually, depending on experience. Eligible employees are entitled to a comprehensive benefits package following the required eligibility period, which includes:

• Health, dental, and vision insurance
• Personal and vacation time
• 401(k) plan with employer match

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.