Sous Chef

Overview

Sage Hospitality Group is in search of experienced Sous Chef to provide operational oversight for the The Asbury and The Asbury Ocean Club.

The Asbury Ocean Club is effortless living at its best - a collection of residential homes, a Beach Club, a boutique hotel, and an unprecedented suite of amenities. A unique blend of intimacy and grandeur serves as the hallmark of your stay in any one of our 54 guest rooms. With magical views, soaring ceilings, and private balconies, the sunlight is amplified, and the outdoors is invited in.

Gracefully understated design and handpicked furnishings create the sense of beach house straight out of a dream.

The Asbury mashes up Asbury Park s Victorian-era history, rock-n-roll present, and shiny future into a new kind of social hub. Come experience our vibrant bars and hangouts like our renowned rooftop lounge Salvation, the outdoor movie theater Baronet and our lively lobby bar Soundbooth. There’s something for everyone at The Asbury, whether it’s hanging by the pool, enjoying live music in the lobby, soaking up a well being class on Baronet or simply relaxing in your room, this is the new Asbury Park.

Why Us? At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy.

We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world’s best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you.

People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.

• 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.

• 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.

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 is sometimes necessary when using the…