Sous Chef

Island Spa & Sauna; Edison (NJ); On-site; USD 55,000 - 75,000; Full time

Job summary

Island Spa & Sauna is seeking a lead kitchen professional to guide the team, supervise food prep and plating, and ensure service excellence. You will mentor junior staff, manage stock with FIFO, and optimize station layouts for peak periods.

The role emphasizes menu development, strict food safety, and ongoing staff growth in a fast-paced restaurant environment. A GED/HS diploma and ServSafe certification are required.

Qualifications

• Minimum GED or High School Diploma required.
• NJ SERV Safe Certification required.
• Experience leading a professional kitchen team.
• Strong knowledge of culinary techniques and sanitation.
• Ability to train and develop staff in a fast-paced setting.
• Ability to read recipes and production sheets accurately.
• Experience with inventory, waste control, and kitchen productivity.
• Willingness to work nights, weekends, holidays, and peak periods.

Responsibilities

• Lead the kitchen team with clear direction and support.
• Mentor junior staff in line cooking, prep, and plating.
• Manage stock with FIFO to ensure freshness and quality.
• Organize cooking stations for peak hours to boost efficiency.
• Oversee all food prep and presentation for quality and consistency.
• Assist in menu development aligned with culinary standards and guests.
• Maintain kitchen organization and pursue staff development.
• Ensure compliance with food safety and storage regulations.

Skills

Leadership

Culinary techniques

Menu development

Food safety

Education

GED/HS Diploma

NJ SERV Safe Certification

Tools

POS systems

Inventory software

Job description

Role and Responsibilities

• Lead the kitchen team providing clear direction and support.
• Mentor and train junior kitchen staff in various tasks including line cooking, food preparation, and dish presentation.
• Manage kitchen stock and ingredients, implementing a first-in, first-out rotation system to maintain freshness and quality.
• Ensure proper organization of cooking stations, particularly during peak hours, to facilitate efficient operations.
• Supervise all aspects of food preparation and presentation to uphold quality and consistency.
• Assist in developing menus that align with culinary standards and customer preferences.
• Maintain kitchen organization and cleanliness, identifying opportunities for improvement and staff development.
• Ensure compliance with food safety standards and regulations, including the proper management of food storage units.

Qualifications and Education Requirements

• Minimum GED or High School Diploma required
• NJ SERV Safe Certification.
• Previous professional kitchen experience with demonstrated progression into a leadership or supervisory role.
• Strong knowledge of culinary techniques, kitchen systems, food safety, and sanitation.
• Ability to lead and develop employees in a fast-paced restaurant environment.
• Ability to read and execute recipes, production sheets, prep lists, and operating procedures.
• Working knowledge of inventory, food cost, waste control, and kitchen productivity.
• Ability to work a flexible schedule, including nights, weekends, holidays, and peak business periods.
• Ability to meet the physical requirements associated with professional kitchen operations.

Preferred Skills

• Minimum 2-3 years of chef experience required.
• Knowledge of restaurant and food preparations/cooking.
• Ability to take initiative and problem solve
• Excellent verbal and written communication skills
• Ability to present oneself as well as the company in a professional manner
• Attention to detail
• Interpersonal skills and customer service skills required
• Meets challenges resourcefully
• Observes all safety and security procedures
• Commits to long hours of work to complete tasks when necessary

Competencies

• Culinary Excellence
• Demonstrates strong cooking fundamentals, product knowledge, proper technique, attention to detail, and commitment to consistent execution.
• Leadership & Accountability
• Sets clear expectations, follows through on commitments, addresses performance issues promptly, and holds self and others accountable for results.
• Team Development
• Effectively trains, coaches, motivates, and develops culinary employees while creating an environment of respect and teamwork.
• Operational Execution
• Organizes people and production effectively, prioritizes competing demands, and maintains standards during high-volume service.
• Quality Orientation
• Recognizes when food or execution does not meet standards and takes action rather than allowing an unacceptable product to reach the guest.
• Communication
• Communicates clearly, professionally, and promptly with culinary leadership, kitchen employees, front-of-house leaders, and support teams.
• Cost Awareness
• Understands the impact of portions, waste, labor, purchasing, inventory, and productivity on restaurant profitability.

Additional Notes

• Ability to use computers, technology, POS systems
• Ability to use restaurant equipment
• Ability to use cutlery