Jr Sous Chef

Bass Pro Shops•Ridgedale, MO

7d•Onsite

About The Position

To oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing cooks in their area in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

Requirements

Minimum Degree Required: High School Diploma or GED
Experience: 2 years of professional cooking
Communicating effectively in writing as appropriate for the needs of the audience.
Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Ability to effectively adjust to major changes in work tasks or the work environment.
Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.

Nice To Haves

Associates degree in Culinary Arts

Responsibilities

Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
Assist in developing menu in collaboration with Sous Chef, Executive Sous Chef and Executive Chef.
Assist in monitoring and controlling all food production and ensuring all recipes are constantly followed by cooks
Oversee the preparation of ingredients that should be frequently available (vegetables, spices etc.)
Put effort in optimizing the cooking process with attention to speed and quality
Assist with continually train and update staff.
Ensure adequacy of supplies at the cooking stations.
Provide administrative assistance to the Sous Chef as needed
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
Ensure safe working environment and techniques in the kitchen.
Model and promote good working relationship with Front of the House managers and staff.
Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
Monitor and promote to all staff the importance of resort asset protection
Facilitate monthly departmental meetings and follow through on unresolved topics.
Other duties as assigned