The Flamingo Grill Jr. Sous Chef
About The Position
The Flamingo Grill is seeking an ideal candidate for the Jr. Sous Chef position. The successful candidate must possess a thorough knowledge of hot and cold food preparation, good working knowledge of accepted sanitation standards and health codes, and extensive skill in the usage of various kitchen equipment. Basic mathematical skills are necessary for understanding recipes, measurements, and portion sizes. The role requires the ability to read, write, and understand English, sufficient manual dexterity for kitchen equipment, and the ability to perform duties in confined spaces and extreme temperature ranges. Key responsibilities include sourcing, ordering, and receiving high-quality ingredients, developing and maintaining recipes, organizing and leading the culinary and stewarding teams, overseeing professional service, maintaining kitchen equipment, ensuring high standards of cleanliness, and managing scheduling and inventory within budget. The Jr. Sous Chef will act as the culinary leader in the Chef's absence.
Requirements
- Thorough knowledge of hot and cold food preparation.
- Good working knowledge of accepted sanitation standards and health codes.
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
- Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
- Ability to perform duties in confined spaces.
- Ability to perform duties within extreme temperature ranges.
- High school diploma required.
- Three to five years cooking experience required.
Nice To Haves
- Culinary or Apprenticeship program preferred.
- Prior hotel and restaurant cooking experience preferred.
Responsibilities
- Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
- Ensures proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations.
- Adheres to control procedures for cost and quality.
- Assists in menu planning activities.
- Sourcing ordering and receiving the highest quality ingredients
- Developing, teaching, and maintaining all recipes and techniques
- Organizing a large team and holding the culinary and stewarding teams accountable for their responsibilities
- Overseeing and maintaining a smooth professional service
- Maintaining all kitchen equipment and following up for any repairs needed
- Maintaining high standards of cleanliness and organization
- Overseeing scheduling and inventory to work within a set budget
- Act as the culinary leader in the kitchen during the Chef absence
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
