What are the responsibilities and job description for the Executive Sous Chef position at Deauville Inn Inc?
Blue Dog Hospitality is a blossoming restaurant group located in south New Jersey. The group specializes in rehabilitating historic properties and returning them to their former glory, with a heavy dose of modern service and culinary standards. Started in 2020, the group undertook the renovation and management of The Deauville Inn in Strathmere, NJ. With new ownership, leadership and culinary team, the venues' revenues have more than tripled in 2 years and it is now regarded at a go-to destination for summer vacationers. In 2022 they added Yesterday's Tavern, a local watering hole, as well as new concept Right Turn Liquors. After an extensive remodel of the property, the venue has also been flourishing and is now South Jersey's best sports bar.
The newest addition to the group, Captain Obadiah's Seafood Market, opened summer of 2023 after a brief remodel.
Our leadership team believes in the power of it's people. If you give your team the tools they need to be successful, they'll never cease to amaze you. It's with that spirit we seek more leaders to join our growing team to assist in current concepts and the development of upcoming projects.
The newest addition to the group, Captain Obadiah's Seafood Market, opened summer of 2023 after a brief remodel.
Our leadership team believes in the power of it's people. If you give your team the tools they need to be successful, they'll never cease to amaze you. It's with that spirit we seek more leaders to join our growing team to assist in current concepts and the development of upcoming projects.
The Executive Sous Chef is responsible for planning, managing and general direction of the kitchen, under the direction of the Chef de Cuisine and/or Executive Chef.
Essential Functions
- Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
- Responsible for food costs and labor costs in the assigned restaurant.
- Monitor and ensure that standard kitchen operating procedures are met.
- Work with Executive Chef on developing new menu items, tastings and staying on top of trend
- Oversee the line during service while monitoring cooks’ progress and flow of service
- Support and manage prep for service; ensure all prep items and recipes are made to standard
- Supervises hourly back of house staff and fills a role on the line or expo as needed.
- Schedules staff per business needs, files reports and monitors time & attendance as needed
- Manage inventory and costs with the Executive Chef
- Performs other duties as assigned.
Physical Demands
The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.
Required Education and Experience
- Degree from Culinary Arts school is preferred; may substitute additional experience for education.
- 3 years of Kitchen Management.
- Prior experience in menu creation, recipe writing and coaching/training.
- Excellent written and verbal communication and problem-solving skills
- Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
- Exceptional communication and supervisory skills
Salary : $85,000 - $90,000