Sous Chef (Seasonal)

Sous Chef/Supervisor - SeasonalBlue 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 BOEBenefits20% Daily Employee DiscountEnd of the Season Performance BonusPositions AvailableAm Prep Chef and Line ChefREQUIRED Education and ExperienceA degree from Culinary Arts school is preferred; may substitute additional experience for education.4+ years of Culinary experience2+ years of Kitchen Management.Excellent written and verbal communication and problem-solving skillsDeep knowledge of food safety/sanitationSummary/ObjectiveThe 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 ResponsibilitiesAlways 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.AdministrativeAttend 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 projectsProduce and delegate weekly schedule for hourly employeesHiring and training of hourly staff following SOP of on boardingProcurement of goods from vendors that uphold quality and cost measuresCulinaryTrain and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changesReview 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.