Sous Chef - Kitchen

The Peacock Inn; Lambertville (NJ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) plan with employer matching

Hotel/restaurant discounts

Job summary

Lambertville Station Restaurant and Inn in Lambertville, NJ is seeking an experienced Sous Chef to support culinary operations for the landmark restaurant and room service. The role requires managing kitchen staff, ensuring safety, sanitation, and adherence to recipes while maintaining quality and cost controls.

The candidate should be passionate about cuisine, hospitality, and guest satisfaction, with strong organizational and time‑management skills to thrive in a fast-paced environment.

Qualifications

• ServSafe certification required and knowledge of allergies.
• Experience training staff and enforcing policies.
• Strong organizational and time-management skills for high-volume kitchens.
• Ability to manage daily kitchen operations and control costs.
• Ability to work under pressure in fast-paced environment.

Responsibilities

• Manage daily kitchen production, prep, and presentation for restaurant and room service.
• Monitor food and labor costs; assist Executive Chef with menu changes.
• Ensure staff compliance with policies; train and provide feedback.
• Oversee inventory, ordering, and storage of supplies; communicate with purchasing.
• Maintain safety, sanitation, and allergen protocols; ensure quality plates.

Skills

ServSafe Certified

Allergies knowledge

Staff training

Food safety

Time management

Multitasking

Education

High school diploma

Job 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.