Welcome to Island Spa & Sauna, your authentic Korean spa oasis nestled in Edison, NJ. With a dedicated team of 150 employees, we are committed to curating a haven of tranquility where stress is transformed into positive energy. Our diverse team works seamlessly together, each dedicated to their part in creating a relaxing experience for every guest. From serene massages, refreshing juices, to invigorating sauna rooms, every service is curated to contribute to your overall relaxation and well-being.

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