Marigold by Jean-Georges Jr Sous Chef

Keswick Hall and Club•Charlottesville, VA

5d•Onsite

About The Position

The Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Requirements

Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook.
Must have a positive, self-motivated and professional attitude.
Ability to work flexible shifts.
Pleasant nature and ability to multitask.
Must be able to work all food stations.
Proven track record of success.
Excellent communication skills, both written and oral.
ServSafe Certification
Certified in CPR, First Aid, and AED
Be able to kneel, bend, and stand for extended periods.
Able to lift 50 pounds.
Work in a hot and steamy environment.
Must be able to withstand temperatures up to 105 degrees.

Nice To Haves

Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration.

Responsibilities

Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
Contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
Demonstrate extensive knowledge of all food stations throughout the kitchen.
Oversee proper training of staff.
Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment.
Communicate with the Chef to discuss daily production, ordering and culinary operations.
Check food products daily for quality and freshness.
Monitor correct preparation of all food products.
Monitor all refrigeration and dry storage for proper handling a rotation.
Monitor incoming food product to ensure quality, freshness and integrity.
Assist in working all stations as needed to maintain smooth operation.
Work with the culinary team and Chef de Cuisine in menu development.
Complete tasks and projects delegated by your manager.
Resolve food quality concerns immediately.
Make chef/manager aware of guest’s comments and complaints.
Perform other duties as assigned.