Chef Jesse Connsulting

​La Bocca is an established, high-end 42-seat boutique Italian restaurant focused on authentic, scratch-made execution. We are looking for a hands-on, disciplined Sous Chef / Lead Line Cook with strong classical Italian culinary experience to work directly alongside our leadership team.

​This is not a high-volume corporate chain; it is a serious, detail-oriented kitchen operating on classic Italian techniques (pan searing, sauce building, scratch pastas, and strict prep discipline). You will help manage station flow, maintain ingredient freshness, and execute clean, timed service without the chaos of bloated, unfocused menus.

​Key Responsibilities

• ​Line Execution & Station Control: Own and operate your station with precision—handling proteins (chicken, veal, fish), sauté, and classic Italian sauce preparation to order.
• ​Kitchen Leadership & Flow: Assist in managing kitchen operations, ensuring smooth ticket times, proper prep adherence, and clear communication on the pass.
• ​Prep & Quality Discipline: Maintain rigorous standards for freshness, inventory organization, and station cleanliness.
• ​Systems Adherence: Work within a structured kitchen environment that values timing, station separation, and consistency over frantic shortcuts.

​Requirements & Qualifications

• ​Experience: Minimum 2–3 years of hands-on experience working as a line cook or sous chef in a professional, scratch-kitchen Italian restaurant.
• ​Skill Set: Proficient in sauté, pan-searing proteins, classical sauce reduction, and managing high-standard Italian culinary execution.
• ​Reliability & Transport: Must have reliable transportation to reliably commute to the Manasquan, NJ area.
• ​Work Ethic: Respect for kitchen systems, clean station upkeep, and a collaborative team mindset.

​What We Offer

• ​A focused, high-integrity kitchen environment where craft and quality matter.
• ​Direct collaboration with experienced executive leadership to build a sustainable, long-term culinary system.