Sous Chef - Kitchen

Genesis Hospitality•Lambertville, NJ

18h•Onsite

About The Position

Lambertville Station Restaurant and Inn, a member of Genesis Hospitality, is an upscale venue seeking an experienced Sous Chef to support the culinary operations at our landmark restaurant located in Lambertville, New Jersey for over 38 years. The Sous Chef will manage the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. This position is responsible for managing the daily operations of the kitchen, monitors food and labor costs and assists Executive Chef in creating and implementing menu and production changes. The ideal candidate must be passionate about cuisine, hospitality and service and have strong organizational and time management skills. The candidate should be a self-motivated and hardworking individual. A positive attitude, commitment to the success of the team and to exceed guests’ expectation are essential. Must be able to work well under pressure in a fast-paced environment.

Requirements

Experienced Sous Chef
ServSafe Certified
Knowledge of allergies and dictating needs
Ability to work well in a fast-paced high-volume environment
Attention to detail
Ability to multi-task
Time management skills
Extensive experience in various food cultures
Artistic ability and creativity to create finished plates that are eye appealing
Ability to work a variety of shifts including weekends, mornings, evenings
Excellent communication skills, both written and verbal
Well-developed and multi-tasking, organizational skills, and detailed oriented
Ability to work in fast-paced environment and work well under pressure
Dependable and reliable
High school diploma and or equivalent

Nice To Haves

Bilingual in Spanish

Responsibilities

Manage the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant and room service.
Ensure a safe, sanitary work environment that conforms to all standards and regulations.
Achieve profitable, competitive, quality products.
Manage the daily operations of the kitchen.
Monitor food and labor costs.
Assist Executive Chef in creating and implementing menu and production changes.
Be ServSafe Certified.
Have knowledge of allergies and dictating needs.
Maintain complete knowledge of and ensure associate compliance with all departmental policies and procedures.
Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Establish the day’s priorities and assign production and preparation tasks for staff to execute.
Create daily menu specials and receive feedback from Executive Chef.
Review banquet event orders and make note of any changes.
Communicate both verbally and in writing to provide clear direction to staff.
Take physical inventory of specified food items for daily inventory.
Requisition the day’s supplies and ensure that they are received and stored correctly.
Communicate needs with purchasing and storeroom personnel.
Ensure quality of products received.
Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety, and sanitation.
Ensure that staff report to work as scheduled, document any late or absent employees.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that all staff prepares menu items following recipes and yield guidelines, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Hold properly and efficiently use an assortment of sharp knives as appropriate for each of these specific uses.
Consistently build food plates with main component, sauce, and garnish as required.