Sous Chef - Avenue Le Club

ENT1009ECIL; 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

ENT1009ECIL in Long Branch, NJ is seeking a hands-on Sous Chef to lead day-to-day culinary operations, uphold quality, and mentor kitchen staff.

The role requires 1–2 years supervising in a high-volume kitchen, strong communication, and the ability to work evenings and weekends; compensation ranges from $65,000 to $75,000 with a comprehensive benefits package.

This is a full-time, on-site position with health, dental, vision, 401(k) and paid time off included.

Qualifications

• Must have 1–2 years of supervising and/or managing kitchen staff in a high-volume kitchen.
• Proven ability to lead a team and communicate effectively, both verbally and in writing.
• Strong time management and organizational skills.

Responsibilities

• Control and assist with day-to-day culinary operations within company policies, including staffing levels.
• Maintain kitchen cleanliness and professional image, including uniforms and appearance standards.
• Uphold high quality of products and service standards.

Skills

Team leadership

Inventory management

Food ordering

Communication

Time management

Education

High school diploma or GED

Job description

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