Jr. Sous Chef, The Shed | The SOMM Hotel & Spa
About The Position
The Jr. Sous Chef will work in tandem with the Sous Chef to maintain responsibility for the day-to-day operation of the kitchen. This role collaborates with the culinary team to develop and implement procedures to ensure that all work practices meet or exceed established standards. The Jr. Sous Chef will communicate daily with leadership for updates, changes, and revisions to existing contracts, and maintain standards for food quality, presentation, handling, sanitation, and safety, following all appropriate policies and procedures. This position ensures timely and courteous follow-through on all client, guest, and team member requests, and assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff. The Jr. Sous Chef demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards, monitors food and labor costs, and conducts daily walk-throughs of all walk-in refrigerators, dry storage areas, and food lines to ensure rotation, usage, cleanliness, and proper sanitation. Utilizing specification sheets, this role prepares daily preparation requirements and maintains par levels of necessary items. The Jr. Sous Chef prepares and supports the creation of new menu items, ensures attractive and consistent presentations of food items, and supervises line cooks to monitor quality, presentation, and consistency. This role handles all needs and accommodates customer requests in a timely manner, sets up, re-stocks, maintains, and cleans food preparation areas, and is responsible for ensuring presentation standards are met for all hot and cold items. The Jr. Sous Chef reads and interprets recipes, conducts product inventories, and manages ordering and receiving of product. This role is responsible for team maintenance of grooming standards, team adherence to standards for sanitation and safe food handling, and all opening and closing kitchen procedures.
Requirements
- Culinary arts degree and/or equivalent training.
- 7+ years in the industry.
- 2+ years of experience in a culinary management role in a similar environment.
- Excellent business communication skills (both written and verbal).
- Ability to manage according to employment and industry-relevant laws.
- Conflict management and negotiation skills.
- Flexibility and ability to perform multiple tasks and work in stressful situations with shifting priorities.
- Familiarity with Microsoft Word, Excel, Outlook, and other computer programs.
- Excellent people skills and a professional, friendly, and enthusiastic demeanor.
- Detail-oriented, reliable, and punctual.
- Exceptional organizational skills.
- Necessary State Food Handler’s License(s).
Nice To Haves
- Past experience in a similar environment.
Responsibilities
- Maintain responsibility for day-to-day operation of the kitchen in tandem with the Sous Chef.
- Collaborate with the culinary team to develop and implement procedures to ensure work practices meet or exceed established standards.
- Communicate daily with leadership for updates, changes, and revisions to existing contracts.
- Maintain standards for food quality, presentation, handling, sanitation, and safety.
- Ensure timely and courteous follow-through on all client, guest, and team member requests.
- Assist in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff.
- Demonstrate positive leadership characteristics that empower and inspire employees.
- Monitor food and labor costs.
- Conduct daily walk-throughs of kitchen areas to ensure rotation, usage, cleanliness, and proper sanitation.
- Prepare daily preparation requirements and maintain par levels of necessary items using specification sheets.
- Prepare and support the creation of new menu items.
- Ensure attractive and consistent presentations of food items and supervise line cooks.
- Handle customer requests in a timely manner.
- Set up, re-stock, maintain, and clean food preparation areas.
- Ensure presentation standards are met for all hot and cold items.
- Read and interpret recipes.
- Conduct product inventories, ordering and receiving of product.
- Ensure team maintenance of grooming standards.
- Ensure team adherence to standards for sanitation and safe food handling.
- Oversee all opening and closing kitchen procedures.
Benefits
- Cellphone Allowance
- Get Paid Daily
- Paid Time off & Holiday Pay
- Medical, Dental, Vision, Disability, 401K
- HSA/FSA Plans -with employer contribution
- Referral Bonus
- Discounted Lodging, Dining, Spa, Golf, and Retail
- Employee Assistance Program
- “Columbia Cares” Volunteer Opportunities
- Committee Participation Opportunities
- Task Force Work Opportunities
- Online Learning Platform to Help You Grow!
- Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
