Sous Chef - Avenue Le Club

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

Benefits offered by this job

Health, dental, and vision insurance

Personal and vacation time

401(k) plan with employer match

Job summary

Live is seeking a Sous Chef in New Jersey (Long Branch area) to lead culinary operations in a high-volume venue. You will manage day-to-day activities, uphold cleanliness and uniform standards, and ensure top-quality product and service.

Responsibilities include staffing, training, and mentoring while maintaining cost controls and safety. The role requires 1–2 years of supervisory kitchen experience, a high school diploma or GED, and the ability to work evenings, weekends, and holidays.

Qualifications

• Supervising and/or managing kitchen staff in high-volume settings.
• Maintaining inventory and handling food ordering.
• Strong cooking skills and leadership abilities.

Responsibilities

• Control and assist with day-to-day culinary operations per company policies.
• Maintain kitchen cleanliness and professional image; ensure uniforms and standards.
• Uphold high quality of product and service standards.
• Manage BOH food costs via ordering, inventory, and cost reviews.
• Ensure a safe working environment and health compliance.
• Organize kitchen, supervise, and mentor staff; terminations when needed.
• Train employees and lead by example.

Skills

Staff supervision

Inventory management

Time management

Cooking skills

Communication

Education

High school diploma or GED

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.