Job Description
Job Description Job Description SOUS CHEF - MARÉE
Spring Lake, New Jersey
We're looking for a chef who loves to cook.
Marée, a French coastal bistro in Spring Lake, is looking for an experienced Sous Chef who is in the prime of their career and still genuinely loves being in a kitchen.
We are not looking for ego, attitude or precious cooking. We are looking for someone who understands that great food comes from great ingredients, strong technique, consistency, organization and a team that enjoys working together.
This is a cooking kitchen.
Our ideal Sous Chef has spent meaningful time in busy, high-volume kitchens and knows how to move when the restaurant is full. You are creative, but you also understand execution. You can run a line, organize prep, teach a young cook, receive an order, solve a problem and jump into the dish pit when that's what the team needs.
You work hard because you take pride in what you do-not because someone is standing over you.
WHO WE'RE LOOKING FOR
Someone who:
Marée is rooted in French technique, the coast, seasonality and our relationships with local growers and producers.
We care about beautiful food, but we aren't interested in unnecessary fuss. We would rather have an impeccably cooked piece of fish, a deeply developed sauce, perfectly seasoned vegetables and a clean, organized station than something manipulated with tweezers simply for the sake of looking impressive.
We cook.
We taste.
We teach.
We clean.
We communicate.
And when the restaurant gets busy, we work together.
THE ROLE
The Sous Chef works closely with our Executive Chef and ownership to help lead daily kitchen operations, including:
Line leadership and service execution Prep and production Recipe consistency Ordering and receiving Inventory Food-cost and waste control Sanitation Training and mentoring Scheduling support Specials and menu development
Most importantly, this person helps protect the culture of the kitchen.
No screaming. No throwing things. No ego-driven leadership.
High standards and hard work? Absolutely.
But also respect, humor, communication and the understanding that hospitality should extend to the people working beside us.
THE PERSON WE HOPE TO FIND
Maybe you've been cooking professionally for 15 or 20 years. You've worked the crazy services, opened restaurants, trained cooks and made your share of mistakes.
You're still passionate about food, but you've reached the point where who you work with matters as much as what you're cooking.
You're looking for a kitchen where experience is valued, ideas are welcomed and people actually care about one another.
If that sounds like you, we'd really like to meet you.
Please forward a resume.
Must have at least 3 years in the posted role. Expertise in team management, ordering, inventory and profit and loss.
Marée
French Coastal Bistro & Bar
Spring Lake, New Jersey
Spring Lake, New Jersey
We're looking for a chef who loves to cook.
Marée, a French coastal bistro in Spring Lake, is looking for an experienced Sous Chef who is in the prime of their career and still genuinely loves being in a kitchen.
We are not looking for ego, attitude or precious cooking. We are looking for someone who understands that great food comes from great ingredients, strong technique, consistency, organization and a team that enjoys working together.
This is a cooking kitchen.
Our ideal Sous Chef has spent meaningful time in busy, high-volume kitchens and knows how to move when the restaurant is full. You are creative, but you also understand execution. You can run a line, organize prep, teach a young cook, receive an order, solve a problem and jump into the dish pit when that's what the team needs.
You work hard because you take pride in what you do-not because someone is standing over you.
WHO WE'RE LOOKING FOR
Someone who:
- Has substantial professional kitchen experience, ideally including both high-volume and chef-driven restaurants
- Is a strong, confident line cook and kitchen leader
- Is organized, prepared and calm under pressure
- Understands food cost, waste, ordering, inventory and labor
- Values consistency as much as creativity
- Is kind, direct and respectful with coworkers
- Has no problem working nights, weekends, holidays and the long days that sometimes come with this business
- Wants to continue learning, even after years in the kitchen
- Takes ownership instead of waiting to be told what needs to be done
- Believes a serious kitchen can also be a happy, healthy place to work
Marée is rooted in French technique, the coast, seasonality and our relationships with local growers and producers.
We care about beautiful food, but we aren't interested in unnecessary fuss. We would rather have an impeccably cooked piece of fish, a deeply developed sauce, perfectly seasoned vegetables and a clean, organized station than something manipulated with tweezers simply for the sake of looking impressive.
We cook.
We taste.
We teach.
We clean.
We communicate.
And when the restaurant gets busy, we work together.
THE ROLE
The Sous Chef works closely with our Executive Chef and ownership to help lead daily kitchen operations, including:
Line leadership and service execution Prep and production Recipe consistency Ordering and receiving Inventory Food-cost and waste control Sanitation Training and mentoring Scheduling support Specials and menu development
Most importantly, this person helps protect the culture of the kitchen.
No screaming. No throwing things. No ego-driven leadership.
High standards and hard work? Absolutely.
But also respect, humor, communication and the understanding that hospitality should extend to the people working beside us.
THE PERSON WE HOPE TO FIND
Maybe you've been cooking professionally for 15 or 20 years. You've worked the crazy services, opened restaurants, trained cooks and made your share of mistakes.
You're still passionate about food, but you've reached the point where who you work with matters as much as what you're cooking.
You're looking for a kitchen where experience is valued, ideas are welcomed and people actually care about one another.
If that sounds like you, we'd really like to meet you.
Please forward a resume.
Must have at least 3 years in the posted role. Expertise in team management, ordering, inventory and profit and loss.
Marée
French Coastal Bistro & Bar
Spring Lake, New Jersey
