JR. SOUS CHEF
About The Position
The Jr. Sous Chef directly assists in supervising kitchen staff to support departmental efficiency, productivity, and quality standards. The role supports culinary objectives and service standards; helps train, coach, and develop team members; and contributes to performance reviews, recipe and menu development, discipline, and hiring. The Jr. Sous Chef promotes employee engagement, morale, and accountability while responding to guest needs professionally. The position participates in and oversees food preparation for restaurants, employee meals, banquets, catered events, and special functions, maintaining standards for quality, consistency, presentation, portioning, and quantity. It works closely with Food & Beverage Managers and dining-room supervisors and managers to support smooth operations across dining, room service, banquets, and culinary departments. The Jr. Sous Chef monitors inventory and storage, assists with ordering, and ensures proper FIFO practices. The role inspects kitchen areas for cleanliness, organization, sanitation, and safety; enforces opening and closing procedures; promotes safe work practices; and ensures staff properly use, clean, store, and handle equipment and materials. As assigned, the Jr. Sous Chef may assume duties of the Executive Chef, Executive Sous Chef, or Sous Chef(s).
Requirements
- English fluency required.
- Knowledge of all facets of kitchen operations and production.
- At least two years of prior hotel/kitchen experience, including one year of supervisory experience.
- Familiarity with OSHA, SB198, local Department of Health regulations, and current laws governing hazardous substances.
- Ability to train staff and deliver luxury resort customer service.
- Strong written and verbal communication skills.
- Detail-oriented, organized, and efficient.
- Safety-minded, with high standards for production and service.
- Good team player with a customer-service focus.
- Ability to manage staff effectively while maintaining high morale and productivity.
- Ability to stand and walk short distances throughout a shift.
- Ability to push, pull, and lift as required for routine job tasks, including frequently handling and moving objects weighing up to 40 pounds over short to moderate distances.
- Ability to work under pressure and use stairs frequently each day.
- Flexibility and good reflexes to operate an electric cart.
Nice To Haves
- Spanish fluency is helpful.
Responsibilities
- Support and execute departmental objectives, operational goals, and service standards.
- Assist with training, coaching, development, performance reviews, recipe development, menu item creation, employee discipline, and hiring processes.
- Promote employee engagement, morale, accountability, and departmental productivity.
- Anticipate and respond to guest needs, requests, and concerns in a timely, professional, service-oriented manner.
- Participate in and oversee food preparation for restaurants, employee meals, banquets, catered events, and special functions.
- Collaborate with Food & Beverage Managers and dining-room supervisors and managers to support efficient operations across dining, room service, banquet, and culinary departments.
- Monitor inventory and ensure refrigerators, freezers, and storage areas are stocked and organized for current and anticipated business needs.
- Inspect kitchen and culinary areas for cleanliness, organization, sanitation, and compliance with health and safety standards.
- Immediately report suspicious occurrences, hazardous conditions, spills, and safety concerns.
- Follow and enforce kitchen opening and closing procedures, including operational, sanitation, security, and safety requirements.
- Assume duties of the Executive Chef, Executive Sous Chef, and/or Sous Chef(s) when assigned or operationally necessary.
- Assist in monitoring staff compliance with attendance, time-clock, and payroll procedures.
- Demonstrate and reinforce safe work practices and promote injury and accident prevention.
- Ensure kitchen staff follow safety practices, company and departmental rules, and proper equipment and materials handling procedures.
- Maintain food-service standards for quality, presentation, portioning, preparation, and quantity across culinary outlets and services.
- Ensure FIFO inventory practices and proper dating, labeling, storage, and rotation of food products.
- Assist with ordering and procurement of food products and supplies for daily operations, forecasted business, and special events.
- Attend and participate in trainings and departmental meetings.
- Monitor completion of side work and daily operational tasks and hold team members accountable to standards.
- Assist with cross-training and development of culinary team members.
- Promote and comply with Temecula Creek Inn policies and procedures.
- Maintain clean and safe work areas and use safe work habits to prevent injury to self and others.
- Perform other duties, assignments, and cross-training as directed by management.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
