Sous Chef Pascal Sabine

Job Details Location: Hemmings at Asbury LLC – Asbury Park, NJ 07712 Salary: $65,000 – $75,000 per year Position: Sous Chef A Sous Chef ensures the back of house operates at maximum efficiency to deliver quality, consistent food to the restaurant. A Sous Chef is a leader to the kitchen staff, leading by example and training and developing both new and current members of the team. The Sous Chef is accountable to the Head Chef and works with Front of House Management to ensure restaurant needs are met and communication is at the highest level. The role includes attending weekly manager meetings and trainings as offered. Accountabilities Kitchen Management – Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating. Menu Development – Collaborate with the Head Chef and Culinary Director to create innovative, seasonally inspired menus aligned with the brand. Food Preparation – Oversee ingredient preparation and ensure dishes are prepared according to recipes and quality standards. Staff Supervision – Provide guidance, training, and support to kitchen staff to ensure efficient performance. Quality Control – Maintain high standards of food quality, taste, and presentation through regular inspections and tastings. Inventory Management – Assist in managing inventory levels, ordering supplies, and minimizing food waste to optimize cost control. Safety and Sanitation – Ensure compliance with health, safety, and sanitation regulations and maintain a clean kitchen environment. Team Collaboration – Foster a positive work environment with other kitchen staff and departments to ensure seamless coordination and guest satisfaction. Customer Service – Contribute to the overall guest experience by delivering exceptional service and responding to guest feedback and requests. Compensation and Benefits Annual salary: $65,000 – $75,000. Eligible for health benefits after 60 days of service, with coverage beginning on the first of the month following the anniversary. Vision and dental plans are employee elective and paid throughout employment. Employee discounts during operating hours at multiple venues. Shift meals during on‑site shifts. Paid time off that accumulates with employment. Qualifications, Ideal Skills and Attributes Three to five years of proven culinary experience, with at least one to two years in a supervisory role. Strong culinary skills across a variety of cuisines and techniques. Excellent leadership and interpersonal skills, with the ability to motivate and inspire a team. Strong organizational and multitasking abilities, with the ability to prioritize and manage time effectively. Clear and effective communication skills, both verbal and written, professional with team members and management. Ability to work evenings, weekends, and holidays as required. Collaborative and team‑oriented attitude, with willingness to pitch in and assist as needed. #J-18808-Ljbffr Smith Management Group Master