Jr. Sous Chef - The Lodge

Sunriver Resort•Sunriver, OR

About The Position

Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. The Junior Sous Chef will always conduct themselves in a manner which supports the guiding principles of Sunriver Resort: Trust, Open & Honest Communication, and Commitment. The Junior Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the Sunriver Resort Culture as well as promoting Sunriver Resort as both the Destination and Employer of Choice!

Requirements

Excellent communication skills.
Five years of experience in a similar position at a Hotel or Restaurant.
Work all stations in Kitchen.
Compute basic arithmetic.
Provide legible communication.
Knowledge of food cost controls.
Previously worked with all products and food ingredients.
Operate, clean and maintain all equipment required in job functions.

Responsibilities

Complete nightly ordering through the Purchasing department.
Communicate needs with Sous Chef. Ensure quality of products received.
Ensure product deliveries are received and stored correctly.
Ensure that staff report to work as scheduled; document any late or absent employees.
Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Ensure that all staff prepare menu items following recipes and yield guides, according to department standards.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Be aware of any shortages and make arrangements before the item runs out.
Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Attend Monthly staff meetings, F&B meetings.
Help with special events.
Assist Sous Chef in creating specials.