Sous Chef (Harry's Ocean Bar & Grille)

An iconic Cape May resort hotel, The Montreal Beach Resort remains a favorite destination for beachgoers to the Jersey shore – and has been for over 55 years.

Come join a fun team with a fun culture while working in the beautiful Cape May environment! The property currently consists of our hotel, which boasts 70+ hotel rooms, a locally favorite restaurant, Harry's Ocean Bar & Grill, and of course beach service. The resort is also proud to have Cape May’s only oceanfront liquor store – The Wine Cellar at Harry’s. The Montreal Beach Resort has recently been acquired by Madison Resorts, with plans to offer a complete renovation to this already beautiful property.

Perks for being a team member:

• Benefits for Full-time team members
• 401k for Full-time team members
• Discounted merchandise and dining
• Fun work culture

Summary:

The role of the Sous Chef is to support the Executive Chef in managing the kitchen staff, creating daily specials, and ensuring all food leaves the kitchen in a timely manner and at the appropriate temperatures, garnished correctly, and looks presentable to the guest.

Responsibilities:

• Know, understand, and adhere to company established policies and procedures.
• Ensures guest interactions are always positive. Smiles with every guest.
• Develop new menu options based on seasonal changes and guest demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen team members with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen team members to meet restaurant and kitchen standards.
• Create schedules for kitchen staff and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the Executive Chef's absence.
• Performs other related duties as assigned.

• Bachelor’s degree in Culinary Arts or relevant field preferred.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Must have experience in high volume hotel business.
• Must be competent in culinary creativity
• With strong knowledge of food cost and inventories.
• Must possess the ability to handle stressful and busy property.
• Must have a good understanding of cost control.
• Candidate must be a leader and a mentor.

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

Montreal Beach Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Montreal may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.