Sous Chef (Seasonal)

Sous Chef/Supervisor - Seasonal

Blue Dog Hospitality is a blossoming restaurant group located in south New Jersey. Our Flagship property The Deauville Inn is looking to expand our team for the Summer season. Our concepts Include Yesterday’s Creekside Tavern, Right Turn Liquors and Inky’s Taqueria (Coming this Summer!)

Seasonal Position (April-October)

Seasonal Compensation : Weekly Salary $1400-$1500  BOE

Benefits 

• 20% Daily Employee Discount 

• End of the Season Performance Bonus 

Positions Available

• Am Prep Chef and Line Chef 

REQUIRED  Education and Experience

• A degree from Culinary Arts school is preferred; may substitute additional experience for education.

• 4 years of Culinary experience

• 2 years of Kitchen Management.

• Excellent written and verbal communication and problem-solving skills

• Deep knowledge of food safety/sanitation

Summary/Objective

The Sous Chef is responsible for all culinary activities for the restaurant, under the direction of the Chef De Cuisine.  They will assist in ensuring the flow of service is efficient and smooth.  The Sous Chef will have the opportunity to provide input on menu development as directed and approved by the Chef De Cuisine.  A key responsibility will be mentoring, training, and coaching BOH Staff (Line Cook, Prep Cooks, Dishwashers.)

General Responsibilities

• Always practice company culture, follow policies and procedures in training manuals and associate handbooks.

• Maintain professional appearance and behavior when in contact with guests and associates.

• Attend and participate in all scheduled meetings and training sessions.

• Follow proper time-keeping policies and procedures.

• Know and follow all company emergency and safety procedures.

Administrative

• Attend operations meetings, banquet event order meetings and communicate challenges from past events, nuances of upcoming events and other important issues.

• Work with Chef De Cuisine in conducting weekly meetings with meeting minutes and follow-up action plans, including End Of Month COGs report and labor.

• Assist Chef De Cuisine in detailed planning and administrative work with special projects. Example: Raw Bar Development, Sandbar development and future Deauville Inn projects

• Produce and delegate weekly schedule for hourly employees

• Hiring and training of hourly staff following SOP of on boarding

• Procurement of goods from vendors that uphold quality and cost measures

Culinary

• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes

• Review the menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event.

• Planning the menu and designing the plating presentation for each dish.

• Be involved in all client tastings, executing tastings, or reviewing and monitoring tastings executed by other chefs.

s executed by other chefs.