Jr. Sous Chef

Crescent Careers • Orlando, FL

5d • Onsite

About The Position

The Jr. Sous Chef will be responsible for training kitchen employees, ensuring food quality standards, and supervising kitchen operations. This role involves managing shifts in the absence of senior chefs, maintaining kitchen organization and cleanliness, and maximizing employee productivity. The Jr. Sous Chef will also be responsible for adhering to company procedures, participating in inventories, and ensuring proper portion control. Strong leadership, communication, and attention to detail are essential for success in this fast-paced environment.

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
• Ability to produce quality food product in a timely manner.
• Computer literate, including use of Microsoft Word, Excel, etc.
• Must be able to work in a fast paced environment
• Refined communication skills
• 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
• Possess applicable state/local licenses and certificates.

Nice To Haves

• Strong leadership skills is highly recommended

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

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed