Chef de Cuisine (Seasonal)
Summer Salt | Avalon, NJ
Seasonal Full-Time: May 1 – October 30, 2026 (6 months)
Pay: $45,000–$60,000 per season (based on experience)
Summer Salt is a seasonal, BYOB, ingredient-driven, dinner-only restaurant at the Jersey Shore. We offer a rotating four-course tasting menu inspired by Cape May County’s land and sea. Our kitchen is values-driven, fast-paced, and collaborative, with a strong focus on seasonality, mentorship, and consistency.
We offer four distinct tasting menus each season, running for approximately 4 weeks each.. Every menu is thoughtfully curated to honor peak ingredients. Our tasting menus features 12 dishes: six tapas-style appetizers served family-style, three entrée options (fish, meat, or pasta), and three dessert selections.
We are hiring a Chef de Cuisine to lead kitchen operations for the 2026 season. This is a hands-on leadership role for an experienced chef who is organized, calm under pressure, and excited to mentor and guide a seasonal team.
During a typical day, the CDC will lead prep from 11am-5pm, and then lead the line as Expo from 5pm-close.
Responsibilities
- Lead daily kitchen operations during prep and service
- Help develop and execute four seasonal tasting menus (each menu has 12 total dishes and runs for 4-5 weeks)
- Supervise, train, and mentor seasonal kitchen staff, predominately students and new cooks
- Serve as Expo during nightly service; step on the line as needed
- Manage inventory, ordering, receiving, and organization
- Ensure food quality, consistency, pacing, and food safety standards
- Lead kitchen execution for special events (weddings, rehearsal dinners, buyouts)
- Maintain recipes, prep lists, order guides, and training materials
- Foster a respectful, accountable, team-oriented kitchen culture
Schedule & Season Details
- Typical shift: 11:00am-9:30pm, 6 days/week
- Prep leadership: 11:00am–5:00pm
- Service/Expo: 5:00pm–9:30pm
- Pre- and Post-Season: the restaurant is typically closed in April and October. In this period, you'll work daytime hours M-F, focused on menu development, training, and seasonal opening/closing tasks
- Occasional off-season special events will occur
Qualifications
- Prior experience as a Chef de Cuisine or Senior Sous Chef
- Strong background in seasonal, ingredient-driven cooking
- Passion for mentorship, teaching, and team development
- Proven leadership and communication skills
- Ability to work long hours in a fast-paced, seasonal environment
- Availability for the full 2026 season
Pay: $45,000.00 - $60,000.00 per year
Benefits:
People with a criminal record are encouraged to apply
Application Question(s):
- Do you have experience with training and mentoring beginning, seasonal Prep Cooks and Line Cooks?
- Do you live locally, or will you be relocating for this job?
Work Location: In person
