Upscale Sous Chef: Lead Culinary Team & Creative Menus

The Peacock Inn; Lambertville (NJ); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) with employer matching

Discounts on Hotels, Restaurants

Job summary

Lambertville Station Restaurant and Inn, a landmark venue in Lambertville, NJ, seeks an experienced Sous Chef to lead daily kitchen operations for the restaurant and room service. You will oversee production, food safety, and menu execution under the Executive Chef, in a fast-paced, high-volume setting.

Be ServSafe certified, manage staff, train and evaluate performance, and ensure quality, consistency, and cost controls.

Qualifications

• Be ServSafe Certified.
• Knowledge of allergies and dictating needs.
• 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.

Responsibilities

• Manage the kitchen staff in daily production, preparation, and presentation of all food for the restaurant and room service.
• Oversee safety and sanitation in line with standards and regulations.
• Assist Executive Chef in creating and implementing menu and production changes.
• Monitor food and labor costs and ensure quality products.
• Train staff, evaluate performance, and enforce policies.
• Establish daily priorities and assign tasks for staff to execute.
• Create daily menu specials and obtain feedback from Executive Chef.
• Review banquet event orders and note changes.
• Communicate directions clearly to staff.
• Take inventory of specified food items daily.
• Requisition supplies and ensure proper receipt and storage.
• Coordinate needs with purchasing and storeroom personnel.
• Meet with Steward to review equipment, sanitation, and status.
• Ensure staff report to work as scheduled; document lateness or absences.
• Stock each kitchen area with required tools and equipment.
• Ensure adherence to recipes and yield guidelines.
• Monitor staff performance and rectify deficiencies.

Education

High school diploma or equivalent

Job description

Lambertville Station Restaurant and Inn, a landmark venue in Lambertville, NJ, seeks an experienced Sous Chef to lead daily kitchen operations for the restaurant and room service. You will oversee production, food safety, and menu execution under the Executive Chef, in a fast-paced, high-volume setting.

Be ServSafe certified, manage staff, train and evaluate performance, and ensure quality, consistency, and cost controls.