Sous Chef
$70k - $80kFull-time
FTK Hospitality - NYC
SOUS CHEF | Coastal French Brasserie
New Jersey Shore A premier beachfront brasserie on the New Jersey Shore is seeking a skilled Sous Chef to join its culinary leadership team. The concept is chef-driven and French-inspired — built around locally caught daily seafood, an elevated all-day menu, weekend brunch, prix fixe, and a craft cocktail program. Indoor-outdoor dining, private events, and a beach bar round out a full multi-daypart operation. What You'll Do
• Lead daily kitchen operations and brigade across all stations and service periods
• Drive consistency across a seasonally evolving, chef-crafted menu program
• Own the locally sourced seafood and raw bar program
• Lead 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
• Coordinate event and beach bar kitchen output
• Develop and mentor the culinary team What We're Looking For
• 5+ years progressive culinary experience; Sous Chef or Senior CDP title required
• Upscale or fine-dining background — hotel, resort, inn, or waterfront experience preferred
• Classical French technique: stocks, sauces, seafood fabrication, raw bar
• Multi-daypart experience: dinner, brunch, prix fixe, and events
• ServSafe certified preferred; culinary degree a plus Compensation
• $70,000–$80,000 base + performance bonus
• Medical, dental, and vision | PTO | Meals provided
New Jersey Shore A premier beachfront brasserie on the New Jersey Shore is seeking a skilled Sous Chef to join its culinary leadership team. The concept is chef-driven and French-inspired — built around locally caught daily seafood, an elevated all-day menu, weekend brunch, prix fixe, and a craft cocktail program. Indoor-outdoor dining, private events, and a beach bar round out a full multi-daypart operation. What You'll Do
• Lead daily kitchen operations and brigade across all stations and service periods
• Drive consistency across a seasonally evolving, chef-crafted menu program
• Own the locally sourced seafood and raw bar program
• Lead 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
• Coordinate event and beach bar kitchen output
• Develop and mentor the culinary team What We're Looking For
• 5+ years progressive culinary experience; Sous Chef or Senior CDP title required
• Upscale or fine-dining background — hotel, resort, inn, or waterfront experience preferred
• Classical French technique: stocks, sauces, seafood fabrication, raw bar
• Multi-daypart experience: dinner, brunch, prix fixe, and events
• ServSafe certified preferred; culinary degree a plus Compensation
• $70,000–$80,000 base + performance bonus
• Medical, dental, and vision | PTO | Meals provided
Vacancy posted 16 days ago
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