Join a premier beachfront brasserie on the New Jersey Shore as a Sous Chef and become an integral part of our culinary leadership team. Our chef-driven, European-inspired concept focuses on locally caught seafood and an elevated all-day menu, alongside a craft cocktail program. Enjoy the vibrant atmosphere of indoor-outdoor dining, private events, and a lively beach bar, making this a dynamic and rewarding kitchen environment.
Key Responsibilities
Lead daily kitchen operations and brigade across all stations and service periods.
Drive consistency across a seasonally evolving, chef-crafted menu program.
Oversee the locally sourced seafood and raw bar program.
Manage weekend brunch production alongside à la carte and prix fixe service.
Collaborate with the bar team on food and cocktail menu alignment.
Manage food cost, ordering, and inventory efficiently.
Coordinate event and beach bar kitchen output.
Develop and mentor the culinary team to foster growth and skill enhancement.
Requirements
5–7+ years of progressive culinary experience; Sous Chef or Senior CDP title is required.
Background in upscale or fine dining; hotel, resort, inn, or waterfront experience preferred.
Proficient in classical kitchen techniques: stocks, sauces, seafood fabrication, and raw bar preparation.
Experience across multiple service periods: dinner, brunch, prix fixe, and events.
ServSafe certification preferred; a culinary degree is a plus.
Compensation
$75,000–$85,000 base salary plus performance bonus.
Comprehensive medical, dental, and vision benefits.
Paid Time Off (PTO) for work-life balance.
Why You'll Love Working Here
Be part of a passionate culinary team in a vibrant, beachfront setting.
Opportunities for professional growth and development within a dynamic environment.
Engage with a diverse clientele and contribute to exciting culinary experiences.
Join the Team
If you're ready to elevate your culinary career and lead a talented kitchen team, we encourage you to apply today!
Numbers & Facts
Location
New York, NY
Salary
$75,000–$85,000 Per Year
Skills
Cook Dishesunmatched
Cost Controlunmatched
Event Managementunmatched
Leadershipunmatched
Mentoringunmatched
Operationsunmatched
Seafood Departmentunmatched
ServSafe Certificationunmatched
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