Sous Chef Line Cook Prep Cook

Aqua Blue Kitchen & Cocktails; Toms River (NJ); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Competitive hourly/salary wages

Friendly work environment

Job summary

A renowned restaurant in Toms River is seeking an experienced Sous Chef to oversee culinary operations and coordinate food orders. The ideal candidate has previous culinary experience, strong leadership qualities, and a passion for cooking. This full-time role offers competitive wages and a friendly, organized kitchen environment. Candidates should include their resume in the email body and mention the position in the heading.

Qualifications

• Previous experience in culinary arts, cooking, or other related fields.
• Knowledge of cost and labor systems.
• Passion for food and cooking techniques.

Responsibilities

• Oversee day-to-day culinary operations.
• Coordinate food and kitchenware orders.
• Check freshness and quality of ingredients.
• Assist in the development of menu items.
• Standardize recipes and plate presentations.
• Work with management to create a memorable experience for guests.

Skills

Culinary arts knowledge

Strong leadership qualities

Ability to thrive in a fast-paced environment

Job description

Overview

We are seeking a Sous Chef, Line Cook, Prep Cook to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.

Toms River most recognizable and notable restaurant AQUA BLU is looking for qualified kitchen personnel!

We ask you be a self motivator, can follow recipes, be organized and handle volume. Experience, enthusiasm, and team building are a must.

We offer a great work environment, competitive hourly/salary wages. Friendly but organized kitchen awaits for the right candidate. New York experience preferred but not a must for the right candidate. Full-Time Hours. 5 Days a week. 2 Days off in a row.

Please include your resume in the body of the email and put position in heading

Responsibilities

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Qualifications

• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment