Sous Chef - Kitchen at Genesis Global Group

Lambertville, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Oct, 26

Salary

0.0

Posted On

19 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Preparation, Cost Control, Menu Development, Staff Training, Inventory Management, ServSafe Certification, Time Management, Plating and Presentation, Communication Skills, Multi-tasking, Organizational Skills

Industry

Hospitality

Description

Job Summary: 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. Please visit www.lambertvillestation.com for a comprehensive introduction to our property. JOB OVERVIEW: 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. 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. Candidate must be passionate about cuisine, hospitality and service and have strong organizational and time management skills. Candidate should be 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. Job Description: Be ServSafe Certified. Have knowledge of allergies and dictating needs. Maintain complete knowledge of an 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. 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. An ability 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. 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. Candidate must be dependable and reliable. Physical Demands: Physical, Mental and workplace Environment Conditions The employee is regularly required to use hands to handle or feel; reach with hands and arms; and talk or hear The employee is frequently required to stand and walk Specific vision abilities required by this job include: close vision, distance vision, color vision & focus Working Conditions: Workplace Environment Conditions Kitchen environment The noise level in this office is usually moderate to high Education and Experience: High school diploma and or equivalent Bilingual in Spanish a plus, however, not required 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 Visit us at https://www.genesis-hospitality.com/ Genesis Hospitality is part of Genesis Global Group and is an equal opportunity employer.

Responsibilities

Manage daily kitchen operations, including food production, preparation, and presentation for the restaurant and room service. Oversee kitchen staff, monitor food and labor costs, and assist the Executive Chef with menu implementation.