What are the responsibilities and job description for the Sous Chef position at Jersey Shore Restaurant Group?
Benefits:
Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.
With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles.
We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued.
The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Responsibilities:
Shift:
Start your journey today and make your mark with JSRG!
- Paid sick time
- Dynamic Team Environment
- Training Programs
- Employee Dining Program
- 401(k)
- Flexible schedule
- Health insurance
- Opportunity for advancement
Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth.
With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, we offer diverse hospitality opportunities—from culinary and mixology to customer service roles.
We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality dining—starting with team members who ensure every guest feels welcomed and valued.
The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Responsibilities:
- Support senior leadership by developing and assuming basic management responsibilities, including product ordering & kitchen sanitation
- Assume the role of liaison between all departments within the culinary division and all other hotel departments
- Supervise the preparation and cooking of various food items
- Develop and implement creative menu items that adhere to JSRG brand standards
- Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring
- Demonstrated experience in the butchery & fabrication of meat and fish
- Demonstrated experience in sauce-making
- May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs
- Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- Monitor food production, ordering, cost, quality and consistency daily
- Ensure proper safety and sanitation of all kitchen facilities and equipment
- In-depth skills and knowledge of all kitchen operations
- Possess strong leadership, communication, organization, and relationship skills
- Experience with training, basic financial management, and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product in a timely manner
- Strong training and communication skills qualification
- ServSafe Certification
Shift:
- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
Start your journey today and make your mark with JSRG!