Sous Chef

Live! Hospitality & Entertainment • Long Branch, NJ

4d • Onsite

About The Position

The Sous Chef will control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company. This includes ensuring appropriate staffing levels, maintaining a professional company image through kitchen cleanliness and appearance standards, and upholding consistent product and service standards of the highest quality. The Sous Chef will also control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports, and taking appropriate actions. A key aspect of the role is ensuring a safe working environment to reduce the risk of injury and accidents, and maintaining kitchen organization and cleanliness in compliance with Company and Health Department standards. Additionally, the Sous Chef will be responsible for recruiting, interviewing, and hiring supervisory and hourly team members, supervising and motivating staff, taking disciplinary action, and recommending termination of hourly team members when necessary. Training employees on an ongoing basis and leading by example to other team members and mentoring new staff are also crucial responsibilities.

Requirements

• A high school diploma or GED equivalent required.
• 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.
• 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.

Nice To Haves

• Culinary arts courses/certifications or related degree preferred.

Responsibilities

• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED