Sous Chef

Asbury Ocean Club

1101 Ocean Avenue
Asbury Park , NJ 07712

Hotel with 54 Rooms Managed By Sage Hospitality Group Apply Now Save this job SHARE THIS JOB Email Tweet Facebook LinkedIn Compensation: $60,000 to $70,000 per year , Full-Time Why us?

At Sage Hospitality Group, were not just hiringwere building a team of bold, forward-thinking leaders with a passion for innovation and a drive to disrupt the status quo. Were not looking for someone simply seeking a jobwere looking for power players with ambition, heart, and the desire to grow into something greater.

At Sage, opportunity is everywhere. We create space for both professional growth and personal fulfillment, always keeping sight of what makes us humanour passions, our well-being, and our purpose.

We aim to attract and retain individuals who are not only passionate about hospitality but also deeply engaged in our culturepeople who are excited to enrich lives, one extraordinary experience at a time.

Founded on a spirit of bold individuality, Sage Hospitality Group has blazed its own trail to create some of the worlds most exceptional hotels, restaurants, and guest experiences. But none of that would be possible without people like you people who follow their own path, who are curious, driven, community-minded, and never content to stand still.

At Sage, we dont wait for changewe make it. If that sounds like you, then you belong here.

Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.
• Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests.
• Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

Full-time employees are eligible for:

• Medical, dental, & vision insurance
• Eligible to participate in the Companys 401(k) program with employer matching
• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.

Salary USD $60,000.00 - USD $70,000.00 /Yr. Posted July 25, 2025