Sous Chef - Kitchen

Dept_PhysLoc_OrgGroup; Princeton (NJ); On-site; USD 40,000 - 70,000; Full time

Benefits offered by this job

Medical Insurance

401(k) Plan

Flexible schedule

Comprehensive training

Paid Sick and Vacation time

Great Discount Program

Job summary

The Peacock Inn is seeking an experienced Sous Chef to join its kitchen team. This full-time role requires a team-oriented candidate willing to work weekdays, weekends and holidays, and to contribute to all facets of kitchen operations.

You will lead food preparation, help develop menus, control costs, ensure safety and sanitation, and train staff. The position offers competitive salary, medical insurance, retirement plan, flexible schedule, and comprehensive training.

Responsibilities

• Prepare and serve pantry items, salads, soups, sauces, and pre-prepare entrees.
• Assist with ordering, receiving, menu development, cost control, waste management, and training.
• Clean and sanitize production equipment, surfaces, and kitchen per schedules.
• Maintain clean and safe workstation.
• Handle food in compliance with health department guidelines.
• Follow recipes, portion controls, and presentation specifications.
• Recognize quality standards in vegetables, fish, dairy, and meat.
• Maintain high personal hygiene standards.
• Follow department dress code.
• Follow safety regulations and report hazards.
• Attend in-service training and education sessions.
• Perform additional responsibilities as assigned by Executive Chef/General Manager.

Job description

Sous Chef

Job Summary:

The Peacock Inn is seeking for an experienced and team-oriented candidate for the Sous Chef position. This is a Full-Time position. Candidate must be willing to work weekdays, weekends and/or holidays.

Responsibilities:

• Responsible for the preparation and service of various foods in assigned work situations including pantry items, salads, soups, sauces, and with pre-preparation of ingredients for entrees.
• Assists in ordering and receiving, menu development, cost control, waste management, and staff training procedures
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Maintain assigned workstation in a safe and sanitary condition.
• Handle food in a manner that is consistent with local health department guidelines.
• Follows recipes, portion controls, and presentation specifications as set by the Executive Chef.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products
• Maintain acceptable standards of personal hygiene.
• Comply with department’s dress code.
• Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
• Attend in-service training and education sessions as assigned.
• Performs additional responsibilities as requested by the Executive Chef and/or General Manager.

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
• Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• The noise level in this office is usually moderate to high

We Offer:

• Competitive Salary
• Medical Insurance
• 401(k) Plan
• Flexible schedule
• Comprehensive training
• Paid Sick and Vacation time
• Great Discount Program

Visit us at https://www.genesis-hospitality.com/

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