Required Years of Experience
1 year
Job Details
The Stockton Inn is now accepting applications for Sous Chefs for our savory and pastry teams. We are looking for dedicated hospitality professionals to join our team and be a part of this exciting new venture. This is a unique opportunity to work alongside a talented team of hospitality professionals with extensive backgrounds in all areas of the Food and Beverage industry and join us in creating something special.
We are seeking experienced and talented Sous Chefs. You will be responsible for overseeing the culinary operations of our establishment, ensuring high-quality food preparation and presentation. This is a full-time position in the food industry.
Who We Are...
Anthony Rudolf (Managing Director) is an influential hospitality leader with an impressive background as the Director of Operations for The Thomas Keller Restaurant Group, founder of The Welcome Conference and co-owner of Kellogg’s NYC and Union Square Play.
Chef Bob Truitt (Executive Chef) has an extensive background most notably in NYC and Philadelphia. He has worked alongside some of the world’s best-known chefs and led brigades at multiple high-end and award-winning restaurants like Corton, Morimoto, El Bulli and Wilder.
Kate Sheldrick (Hospitality & Events) has a long and distinguished career as an industry professional. She’s worked at Westville, Cafe Gitane and Frankies 457 before venturing into opening her restaurant, the Brooklyn favorite, Concord Hill.
Brian Miller (Head Bartender) has worked in some of NYC’s most prestigious cocktail lounges, Pegu Club and Death & Company and was a partner in the Times Square tiki palace, The Polynesian.
The Stockton Inn is in the heart of Stockton, NJ and has been welcoming guests since the 1700s. We are thrilled to contribute to this rich history and can't wait to open our doors to our local community and newcomers alike!
If you are interested in joining us, please respond with an up-to-date copy of your resume and a cover letter mentioning what position you are interested in and why you think you will be a good addition to our team. Extra credit goes to folks who mention a recent notable dining or hospitality experience and share what made it memorable. We look forward to hearing from you.
Compensation Details
Compensation: Salary (Based on Experience)
Benefits & Perks: Paid Time Off, Potential Bonuses, Dining Discounts
Required Skills
Team Leadership
Collaboration
Creativity in Culinary Arts
Attention to Detail
Time Management
Adaptability
Customer Service Orientation
Problem Solving
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Upscale Casual, Fine Dining, Boutique Hotel
Grow Your Career, Escape the Grind, and Help Build a Culinary Destination.
The Stockton Inn is redefining hospitality in a way rarely seen outside major cities. Here, you don’t have to choose between career growth and quality of life. Work alongside industry veterans—chefs, bartenders, and operators who have shaped the country’s best restaurants—all while being part of the revitalization of a historic town.
Our vision is to make Stockton, NJ, a nationally recognized culinary destination, like Yountville is to Napa.
Chef Bob Truitt, an award-winning talent with experience at Michael White’s AltaMarea Group, Stephen Starr’s empire, and Ferran Adrià’s legendary Spanish kitchen, leads our culinary program—spanning savory, bakery, and pastry. His approach celebrates local producers and redefines small-town dining.
Industry leader Anthony Rudolf, former Director of Operations for Chef Thomas Keller and Co-founder of Welcome Conference, oversees all aspects of the Inn’s operations, bringing world-class hospitality standards to a boutique setting.
At the bar, Brian Miller, an OG bartender at Death & Co, Pegu Club, and creator of The Polynesian, is crafting a program that rivals the country’s best cocktail destinations.
This is a once-in-a-career opportunity to be part of something transformative—to help shape a culinary landmark from the ground up, without the burnout of city life.
Join us and be part of the Stockton Inn story.
