Sous Chef - Kitchen

Job Summary

Lambertville Station Restaurant and Inn, a member of Genesis Hospitality, seeks an experienced Sous Chef to manage the kitchen operations at their landmark restaurant in Lambertville, NJ. For more information, visit www.lambertvillestation.com.

About the Role

Manage the kitchen staff in the daily production, preparation, and presentation of all food for the restaurant and room service. Ensure compliance with all standards and regulations, achieve profitable, competitive, quality products, and assist the Executive Chef in creating and implementing menu and production changes.

Responsibilities

• Be ServSafe Certified
• Maintain complete knowledge of departmental policies and procedures
• Train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate
• Create daily menu specials and receive feedback from the 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 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
• Able to 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
• Able to work well in a fast-paced high-volume environment
• Attention to detail, an ability to multi-task and time management skills
• Must have extensive experience in various food cultures
• Must have artistic ability and creativity to create finished plates that are eye appealing
• Able 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
• Able to work in fast-paced environment and work well under pressure
• Candidate must be dependable and reliable

Requirements

• High school diploma and/or equivalent
• Bilingual in Spanish a plus, however, not required

Qualifications

• Passionate about cuisine, hospitality and service
• Strong organizational and time management skills
• Self-motivated and hardworking individual
• Positive attitude, commitment to the success of the team and to exceed guests’ expectations
• Ability to work well under pressure in a fast-paced environment

Skills

• Be ServSafe Certified
• Knowledge of allergies and dictating needs

Benefits

• Medical insurance
• Paid time off for sick time
• Eligible to participate in the company’s 401(k) program with employer matching
• Discounts on Hotels, Restaurants

Schedule

• Variety of shifts including weekends, mornings, evenings

Pay

• Negotiable based on experience and qualifications

Genesis Hospitality

Genesis Hospitality is part of Genesis Global Group and is an equal opportunity employer.