Jr. Sous Chef

Horseshoe Bay Resort•Orlando, FL

1d•Onsite

About The Position

The Jr. Sous Chef is responsible for training kitchen employees, taking immediate action on kitchen issues, and maintaining open communication between management and staff. This role involves supervising kitchen employees in terms of productivity, breaks, safety, sanitation, training, and discipline. The Jr. Sous Chef ensures food quality standards are met, oversees opening and closing procedures, and expedites food during meal periods. This position also involves taking responsibility for shifts in the absence of senior chefs, adhering to company procedures for records, recipes, and Standard Operating Procedures, and participating in monthly food and beverage inventories. Additionally, the Jr. Sous Chef is responsible for portion control, maintaining a clean and organized kitchen, maximizing employee productivity, and working in all areas as needed. They must also maintain and enforce all control procedures and the quality of employee meals.

Requirements

Able to communicate accurately and effectively in verbal and written form with guests and employees so as to respond accurately and completely to people to give directions, instructions, information, answer questions and provide service as required
Must be flexible enough to work any shifts including evenings, weekends and holidays
Able to run and manage shift with no supervision.
Have had prior experience of opening and closing shifts when management is absent
Ability to produce quality food product in a timely manner.
Ability to read and understand BEOs, attend BEO meetings and work closely with Catering Convention Services in ensuring that the event goes smoothly
Computer literate, including use of Microsoft Word, Excel, etc.
Must be able to work in a fast paced environment
Refined communication skills
Strong leadership skills is highly recommended
Attention to detail
Knowledge of health and safety standards
Good organization skills
Memorize food recipes and food preparation instructions
Easily and quickly prepare food and operate equipment

Nice To Haves

Supervise team to produce banquets of up to 500 ppl.

Responsibilities

Effectively train all employees in the kitchen on how to perform their job duties to the best of their abilities
Take immediate action on problems that are encountered in the kitchen
Keep open verbal and written communication between the management and employees
Supervise Kitchen employees – work productivity, breaks, safety, sanitation, training and discipline
Ensure food quality standards are followed by all; appearance, taste, garnishment of plate and rotation of products
Ensure the opening and closing procedures for cooks, pantry and cook’s helpers are completed
Efficiently expedite food from front line during meal periods
Take responsibility for shift during absence of the Executive Chef, Executive Sous Chef, and Sous Chef
Responsible for adhering to company use of records, recipes, applicable Franchise and management company’s Standard Operating Procedures, meat charts, etc.
Participate in the monthly food and beverage inventory
Follow management company’s procedure on portion control – check all food for right price, code amounts, servers’ name, food cost control and that the check was rung up properly
Make sure meat cage is locked at all times
Maintain a clean, organized kitchen
Maximize productivity of employees
Work all areas as needed or directed
Maintain and enforce all control procedures.
Maintain quality of employee meals
Supervise team to produce banquets of up to 500 ppl.
Able to run and manage shift with no supervision.
Have had prior experience of opening and closing shifts when management is absent
Ability to produce quality food product in a timely manner.
Ability to read and understand BEOs, attend BEO meetings and work closely with Catering Convention Services in ensuring that the event goes smoothly
Adhere to and enforce all state/local health codes and ordinances
Possess applicable state/local licenses and certificates.