Sous Chef - Avenue Le Club

Live! Hospitality & Entertainment; Long Branch (NJ); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Comprehensive benefits package

Health, dental, and vision insurance

401(k) plan with employer match

Personal and vacation time

Job summary

Live! Hospitality & Entertainment in New Jersey is seeking a Sous Chef to lead day-to-day culinary operations, uphold high quality standards, and mentor a growing team. You will help maintain clean, professional kitchen practices and ensure staffing adequacy.

You will control BOH costs, interview and hire staff, train crew, and ensure a safe, compliant work environment while delivering exceptional guest experiences. This is a full-time role with a comprehensive benefits package.

Qualifications

• High school diploma or GED required; culinary arts courses/certifications or related degree preferred.
• 1-2 years’ experience supervising kitchen staff and working with inventory/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.

Responsibilities

• Control and/or assist with day-to-day culinary operations, ensuring proper staffing levels.
• Maintain professional image, cleanliness, and appearance standards in the kitchen.
• Uphold high quality product and service standards.
• Control BOH food costs through ordering, inventory, and reviewing reports.
• Ensure a safe working environment and health compliance.
• Maintain kitchen organization and cleanliness per standards.
• Recruit, interview, hire, supervise, and motivate supervisory and hourly staff.
• Train employees on an ongoing basis.
• Lead by example and mentor new staff.

Skills

Team leadership

Communication

Time management

Evenings

Weekends

Education

High school diploma or GED

Culinary arts training (preferred)

Job description

Sous Chef

• 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
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