Sous Chef - Kitchen

Genesis Hospitality • Lambertville, NJ

5d • Onsite

About The Position

Lambertville Station Restaurant and Inn, a member of Genesis Hospitality, is seeking an experienced Sous Chef to support culinary operations at its restaurant in Lambertville, New Jersey. The Sous Chef manages daily kitchen operations and staff, including food production, preparation, and presentation for the restaurant and room service. The role maintains a safe, sanitary work environment that complies with standards and regulations while delivering profitable, competitive, quality products. The Sous Chef monitors food and labor costs and assists the Executive Chef with menu and production changes. A passion for cuisine, hospitality, and service; a commitment to team success and exceeding guest expectations; and the ability to work effectively under pressure in a fast-paced environment are important to the role.

The position requires ServSafe certification and knowledge of food allergies and dietary needs. The Sous Chef assigns and oversees staff work, communicates priorities, maintains inventory and supply needs, checks product quality, coordinates with purchasing, storeroom, and stewarding personnel, and ensures kitchen standards and procedures are followed. The role also involves creating daily specials, reviewing banquet event orders, and preparing attractive, correctly portioned plates.

The work takes place in a kitchen environment with moderate-to-high noise. The employee regularly uses their hands, reaches, and talks or hears, and frequently stands and walks. Availability to work a variety of shifts, including weekends, mornings, and evenings, is required.

Requirements

• ServSafe certification.
• Knowledge of food allergies and dietary needs.
• Extensive experience with various food cultures.
• Ability to work in a fast-paced, high-volume environment and under pressure.
• Attention to detail, multitasking ability, and strong time-management and organizational skills.
• Artistic ability and creativity in plating food attractively.
• Excellent written and verbal communication skills.
• Dependable and reliable.
• Ability to work a variety of shifts, including weekends, mornings, and evenings.
• High school diploma or equivalent.

Nice To Haves

• Bilingual in Spanish.

Responsibilities

• Manage kitchen staff and daily food production, preparation, and presentation for the restaurant and room service.
• Maintain a safe, sanitary kitchen that conforms to applicable standards and regulations.
• Monitor food and labor costs and assist the Executive Chef with menu and production changes.
• Maintain knowledge of departmental policies and procedures and ensure associate compliance.
• Train staff, recommend performance evaluations, resolve problems, communicate openly, and recommend discipline or termination when appropriate.
• Set daily priorities and assign production and preparation tasks.
• Create daily menu specials and obtain feedback from the Executive Chef.
• Review banquet event orders and note changes.
• Communicate clear directions to staff verbally and in writing.
• Take physical inventory of specified food items and requisition daily supplies.
• Ensure supplies are received and stored correctly; communicate needs to purchasing and storeroom personnel and check the quality of products received.
• Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, health and safety, and sanitation.
• Track scheduled attendance and document late or absent employees.
• Ensure each kitchen work area is stocked with the tools, supplies, and equipment needed for business demand.
• Ensure staff prepare menu items according to recipes, yield guidelines, and department standards.
• Monitor staff performance, ensure procedures meet department standards, and correct deficiencies with the appropriate personnel.
• Properly hold and use appropriate sharp knives.
• Plate food consistently with required main components, sauces, and garnishes.
• Create visually appealing finished plates.

Benefits

• Medical insurance.
• Paid time off for sick time.
• Eligibility to participate in the company's 401(k) program with employer matching.
• Discounts on hotels and restaurants.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED