Jr Sous Chef

Mountain America Credit Union•Sandy, UT

3d•Onsite

About The Position

Working as a Jr Sous Chef, you will be responsible for independently preparing and managing production for your station and supporting the successful operation of the culinary department for Cairns Café. You will report to the Executive Chef. You're responsible for taking your dishes from start to finish each day and ensuring that what goes on the plate is delicious and beautiful. While you'll have the support of your team, you'll also have a high level of autonomy from the outset. Our menus change daily, so we're always looking for new ideas. As a café team member, you will represent the Mountain America Credit Union brand respectfully and professionally and provide customized guest service: every guest, every time.

Requirements

5 years experiences in restaurants, hotels, and/or related food service operations.
AOS Culinary or 5 years’ experience in related field mentioned above.
Current Food Handlers Permit.
Demonstrated moderate skills with Microsoft Office Suite including Outlook, Word, and able to navigate on-line ordering and company websites.
Demonstrated proficient skills operating all kitchen equipment.
Demonstrated ability to clearly communicate verbally and written in English. Must be fluent in kitchen speak and common terms including cooking terms and service language.
Strong leadership potential and desire to work in a values-based organization.
Demonstrated excellent customer service skills.
Proactively solves station related problems and actively improves processes and create efficiencies.
Professional, exercises personal discretion and independent judgement.
Demonstrated inter-personal skills including the ability to collaborate with internal team.
Self-starter with some organizing and time management skills and the ability to work productively and efficiently in a fast-paced environment with multiple orders and timelines as it relates to your role.
Adaptive to change, responds positively to altered circumstances or conditions.
Possess a desire and willingness to learn and continually update knowledge base.
Take initiative to be a problem solver and provide suggestions to improve processes and efficiencies.
Ability to sit, talk, and hear consistently.
Must be able to bend, stoop, squat and stretch to fulfill tasks. Also, you must be physically able to walk without assistance on various surfaces for an extended period.
This position requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing.
Close vision (clear vision at 20 inches or less)
Distance vision (clear vision at 20 feet or more)
Ability to lift 25 pounds regularly; occasionally may need to lift 50 pounds.
Must demonstrate common knowledge of kitchen and restaurant safety.
Must be physically able to lift and carry heavy trays and equipment as well as delicate dishware and glassware.

Nice To Haves

Heavily preferred 1+ years fine dining or country club experience or similar caliber operation.
Preferred catering experience, any caliber.
Observable zest for food, beverage, and guest service.

Responsibilities

Maintain high culinary standards for our café dining, board meals, and any future off premises outlets.
Ensures high caliber guest service during each interaction with each guest, vendor, team member, and visitor.
Provides excellent customer service, greets guest while in the dining room, take ownership over guest needs, and represents the MACU brand professionally.
Responsible and fully accountable to plan and produce all food at your assigned station and ensure food is delicious and produced on a timely basis.
Be a sponge. Constantly build upon your base gaining new techniques and recipes, observing new ways of cooking, and teaching less skilled cooks as a way of solidifying knowledge.
Maintain a high level of cleanliness on your station and in any area of the kitchen you work.
Report any concerns to Senior Sous Chef or Executive Chef immediately.
Maintains complete knowledge of and compliance of guest service standards and standards - including Health Department regulations; always maintains excellent self and kitchen hygiene.
Attends weekly food and beverage meetings to review results, plan for future events and adjust strategies and activities accordingly.
Participates in and attends departmental meetings, staff development, and professional programs, as appropriate.
Sous Chef performs additional duties as assigned that may be outside the normal scope of duties based on the business needs.