Sous Chef

Florham Park, NJ, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $60,000.00

Benefits

PTO

hotel and restaurant discounts at select LodgeWorks properties

Health Insurance

Vision Insurance

Dental Insurance

401K plans with matching contributions

Paid holidays

Short Term - Long Term Disability (company sponsored)

Referral bonuses

flexible spending accounts

Job Description

LodgeWorks is a privately held hotel development and management company known for its strong family culture and commitment to hospitality excellence. With a rich history spanning over 35 years, LodgeWorks operates 18 hotels across the United States, including the award-winning Archer Hotel boutique collection and well-known brands such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn, and Hampton Inn. While the LodgeWorks name is not visible on the hotels themselves, the company’s extraordinary culture is central to the success and outstanding reputation of every property they manage. Based in Wichita, Kansas, LodgeWorks proudly carries the tradition of Midwestern hospitality,... Show More

Job Requirements

High school diploma or equivalent
Minimum six months related experience in restaurant or service industry preferred
Ability to stand for extended periods
Ability to lift up to 60 pounds occasionally
Must be punctual and reliable
Willingness to follow directions and work within a team environment
Strong communication skills
Capability to perform physical movements such as reaching overhead, leaning over, stooping, and kneeling
Commitment to hospitality and customer service
Eager to be part of a positive work culture and team

Job Qualifications

High school diploma or equivalent
Previous experience in restaurant or food service industry preferred
Basic culinary skills and knowledge of food safety standards
Strong leadership and communication abilities
Ability to motivate and manage a team
Familiarity with inventory management and cost control
Understanding of sanitation and health regulations
Ability to work in a fast-paced environment
Customer-focused mindset
Strong organizational and problem-solving skills

Job Duties

Supervise activities of assigned staff, communicate goals, and assign/schedule work
Communicate and enforce policies and procedures
Oversee methods of preparation, portion sizes, and timeliness of food preparation
Control food usage to minimize waste
Inspect cleanliness of the line floor and all kitchen stations
Maintain and strictly abide by proper storage procedures and state sanitation and health regulations
Ensure the department and each station is properly staffed for each meal period
Support senior leadership by developing and assuming key management responsibilities
Ensure the completion of all opening and closing procedures by BOH employees
Review the following days menus
review inventory and purchase food and supplies as needed
Maintain inventory control procedures
Assist in determining the minimum and maximum stocks of all food, material and equipment
Assist in cooking and food preparation as required
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/Chef de Cuisine and Director of Food & Beverage
Ensure that all products are received in correct unit, count and condition
Ensure deliveries are performed in accordance with restaurant and hotel policies and procedures
Responsible for end of month inventory
Promote teamwork and quality service through daily communication and coordination with other departments
Report to work punctually and assist in the event of an emergency
Lead coach the team towards achieving exceptional guest service and employee satisfaction results
Oversee all quality control of recipes and adherence to all recipes
Prepare daily work assignments and delegate to staff
Assist in scheduling and payroll monitoring
Assist in any other task or duties as requested by management

Job Location

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