Sous Chef

Cape Resorts•Cape May, NJ

24d•$75,000 - $85,000•Onsite

About The Position

The Sous Chef is responsible for supporting all culinary operations under the direction of the Executive Chef and culinary leadership team. This is a hands-on role requiring strong leadership, operational awareness, and a commitment to quality, consistency, and efficiency. The Sous Chef will oversee kitchen staff, ensure smooth service flow, and contribute to menu development, while maintaining high standards in food quality, sanitation, and cost control.

Requirements

Minimum 3 years of supervisory experience in a professional kitchen
Minimum 5 years of culinary experience
Experience in high-volume or multi-outlet environments a plus
Culinary degree preferred
Strong knowledge of classical cooking techniques and kitchen operations
Experience with inventory systems, food costing, and P&L awareness
Proficiency in basic computer systems (Word, Excel)
Ability to work a flexible schedule including nights, weekends, and holidays
Ability to stand for long periods and lift up to 50 lbs
Strong leadership and team development skills
High level of organization and attention to detail
Ability to multitask and perform under pressure
Passion for culinary excellence and continuous improvement
Commitment to cleanliness, safety, and quality standards

Nice To Haves

Spanish language skills are a plus

Responsibilities

Assist in overseeing daily kitchen operations across restaurant service, banquets, and special events
Execute and supervise high-volume service (up to 1500+ covers, depending on property) while maintaining quality standards
Train, mentor, and supervise kitchen staff including line cooks, prep cooks, and stewards
Ensure consistency through recipe adherence, line checks, tastings, and quality control measures
Maintain cleanliness and organization of all kitchen, storage, and walk-in areas
Support menu development, daily specials, and seasonal offerings, including farm-to-table concepts where applicable
Manage ordering, inventory, and requisitioning of food and supplies
Maintain accurate recipe databases and assist with food costing and budget adherence
Monitor and support labor and food cost controls in alignment with business goals
Work all stations as needed, including line, prep, banquets, and expo
Assist with hiring, scheduling, and performance management of kitchen staff
Ensure compliance with all health, safety, and sanitation standards
Communicate effectively with front-of-house teams and leadership to ensure seamless guest experience
Participate in meetings, pre-shift huddles, and ongoing training initiatives
Lead by example in a fast-paced, high-pressure environment
Build and maintain team morale through strong communication and support
Demonstrate strong organizational, time management, and problem-solving skills
Uphold company standards, policies, and guest service expectations
Collaborate with Executive Chef, Chef de Cuisine, and management team on operational goals and culinary direction