Sous Chef - Kitchen

Genesis Global Group•Lambertville, NJ

9d•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 production, preparation, and presentation of restaurant and room-service food in a safe, sanitary environment that meets applicable standards and regulations. The role monitors food and labor costs and assists the Executive Chef with menu and production changes. The ideal candidate is passionate about cuisine, hospitality, and service; is organized, self-motivated, and dependable; and can exceed guest expectations while working under pressure in a fast-paced environment.

Requirements

ServSafe certification.
Knowledge of food allergies and dietary needs.
High school diploma or equivalent.
Extensive experience with various food cultures.
Ability to hold and use sharp knives properly and efficiently.
Ability to prepare and plate food attractively and consistently.
Strong communication skills, both written and verbal.
Strong organizational, multitasking, attention-to-detail, and time-management skills.
Ability to work in a fast-paced, high-volume environment and under pressure.
Dependable and reliable.
Ability to work a variety of shifts, including weekends, mornings, and evenings.

Nice To Haves

Bilingual in Spanish.

Responsibilities

Maintain knowledge of departmental policies and procedures and ensure associate compliance.
Train staff, recommend performance evaluations, resolve problems, maintain open communication, and recommend discipline or termination when appropriate.
Set daily priorities and assign production and preparation tasks to kitchen staff.
Create daily menu specials and receive feedback from the Executive Chef.
Review banquet event orders and note changes.
Provide staff with clear direction verbally and in writing.
Take physical inventory of specified food items.
Requisition daily supplies and ensure they are received and stored correctly; communicate needs to purchasing and storeroom personnel and verify product quality.
Meet with the Steward to review equipment needs, banquet plate-up assistance, cleaning schedules and project status, health and safety, and sanitation.
Ensure staff report as scheduled and document late or absent employees.
Ensure kitchen work areas are stocked with the tools, supplies, and equipment needed for business demand.
Ensure staff prepare menu items according to recipes, yield guidelines, and departmental standards.
Monitor staff performance, verify procedures meet departmental standards, and address deficiencies.
Use an assortment of sharp knives properly and efficiently for specific tasks.
Plate food consistently with the required main component, sauce, and garnish.
Manage daily kitchen operations, monitor food and labor costs, and assist the Executive Chef with menu and production changes.