Sous Chef

CS RESORT MANAGER•Hamburg, NJ

10d•$60,000 - $70,000•Onsite

About The Position

Crystal Springs Resort is seeking a talented and passionate Sous Chef to join our award-winning culinary team. This is an exciting opportunity to work in one of our premier dining venues, where you'll play a key role in delivering exceptional dining experiences while leading and developing a high-performing kitchen team. If you thrive in a fast-paced, high-volume environment and are passionate about culinary excellence, innovation, and hospitality, we encourage you to apply.

Requirements

Minimum of 2 years of experience as a Sous Chef in a high-volume restaurant, hotel, or resort environment.
At least 1 year of experience working in a high-volume kitchen.
Strong leadership, organizational, and communication skills.
Ability to multitask and perform efficiently in a fast-paced environment.
Passion for culinary innovation, quality, and guest satisfaction.

Nice To Haves

Experience with menu planning, recipe development, food costing, and inventory management preferred.
Culinary degree preferred but not required.
ServSafe Certification preferred.

Responsibilities

Foster and maintain a safe, clean, and organized kitchen environment while ensuring compliance with all health and safety regulations.
Uphold Crystal Springs Resort's culinary standards by ensuring consistency, quality, and excellence in food preparation and presentation.
Lead, train, mentor, and supervise kitchen staff while promoting teamwork and professional development.
Assist in scheduling, performance management, hiring, coaching, and disciplinary actions as needed.
Oversee daily kitchen operations to ensure efficient execution during high-volume service periods.
Estimate food consumption, manage inventory, and assist with ordering and receiving products.
Develop, standardize, and cost recipes to ensure quality, consistency, and profitability.
Assist with seasonal menu development, incorporating fresh, local ingredients whenever possible.
Support relationships with local farms and vendors while promoting sustainable sourcing initiatives.
Ensure all culinary equipment is properly maintained and operated safely.
Coordinate and execute special events, banquets, and catering functions while maintaining exceptional food quality.
Maintain compliance with ServSafe standards and all sanitation and food safety requirements.
Collaborate with other departments to ensure seamless resort operations and outstanding guest satisfaction.
Participate in management meetings and contribute ideas that enhance culinary operations and the overall guest experience.