Junior Sous Chef

PURPOSE AND OBJECTIVES OF POSITION

The Junior Sous Chef is responsible for the daily supervision and management of the staff and operations within the Outlet Kitchen while assisting where needed among Banquet operations as well. The Junior Sous Chef will directly report to the Executive Sous Chef while working closely with the Kitchen Management team. This position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Sous Chef and Executive Chef to understand the costing and profitability of each dish or event. A thorough knowledge of food handling and preparation techniques is essential. The Junior Sous Chef must be a driven individual always looking for more opportunity within the operation. This position requires a hands-on approach to assist in the training of all culinary team members in the importance of consistency in both production and presentation. Direct responsibilities include the daily supervision of the food production schedule, BEO maintenance and updates, quality control, and sanitation practices.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To oversee production and execution of food preparation for Banquets as well as the outlets when needed.
• Organize, oversee, and participate in the cooking and plating of food for service, according to established plating and presentation criteria.
• Ensure the food is of the highest quality and ready to be served to the guest at the appropriate time.
• Manage day-to-day staffing such as motivating, coaching, and keeping the team on task.
• Maintain a professional presence while staying calm and confident.
• Meet the guest needs by developing and maintaining effective relationships in both internal and external customers.
• Have the knowledge of local health rules, regulations, and food handling.

JOB KNOWLEDGE, SKILL AND ABILITY 

• Advanced knowledge of culinary technique and application.
• Personable and able to convey messages clearly and concisely.
• Ability to adapt to changing demands as related to food and beverage operations.

SAFETY REQUIREMENTS

• Food Safety:  Abides by local and national food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food preparation, delivery activities, and overall cleanliness of the operation.

EDUCATION AND/OR EXPERIENCE

• Degree in Culinary Arts preferred, 2 to 4 years’ experience in a 4-5 star hotel or independent restaurant with 1-2 years in a kitchen management or lead cook role.
• Minimum 1 year of Banquet Kitchen experience.

CERTIFICATES, LICENSES, REGISTRATIONS 

• ServSafe

PHYSICAL DEMANDS

• Able to grasp, lift and/or carry up to 25 lbs. as needed. 
• Able to work long hours plus the ability to stand, sit or walk for extended periods of time.