Jr Sous Chef-Wiregrass-Full Time

Pinehurst Careers•Pinehurst, NC

23d

About The Position

The primary purpose of the Junior Sous Chef is to assist the Banquet Chef, the Executive Sous Chef and Location Chef in the management of kitchen department operations, in order to ensure the highest levels of food quality, safety and sanitation are monitored and maintained at all times.

Requirements

High School Diploma
Culinary School Degree
Minimum of three years’ experience
Two years supervisory experience; or an equivalent combination of education and experience
Valid driver’s license
Successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines

Responsibilities

Responsible for the ordering and overseeing and/or performing preparation of all foods during his/her shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort.
Ensure all Employees are properly trained and follow all safety and sanitation precautions for his/her specific job.
Responsible for placement and coordination of Employees and their daily tasks.
Plays an active role into food specials of the day and seasonal menu changes
Responsible for inspection of all food to ensure its consistency.
Responsible for the proper set-up and presentation of all food and buffets throughout shift.
Ensure all buffet food is being monitored and changed throughout entire specified time of buffet.
Ensure all employees adhere to scheduled hours. Must sign off and explain any changes or additional hours necessary beyond original schedule.
Ensure proper communication is taking place with the Banquet Chef so that all pertinent information necessary for business is relayed.
Responsible for communication with the front of the house captains and/or managers.
Actively participate in the annual performance review of respective department’s employee.
Responsible for the daily kitchen shift meetings and communicating the Safety and Sanitation topics, according to the department’s Annual Safety Calendar/Program.
Responsible for filling out and following through with any necessary Incident Reports during respective shift.
Assume responsibility for appropriate kitchen business in absence of Banquet Chef, Executive Sous chef and Resort Executive Chef
Be proactive in any and all situations which could arise that may have an adverse effect on the integrity of the kitchen culinary operation. Make sound judgment calls and decisions based upon the principles of the Pinehurst Resort and Resort Executive Chef.
Work with the Steward Supervisor and/or Executive Steward in filling out necessary equipment requisitions for culinary equipment needs.
Plan and execute monthly departmental Inventory process, according to Resort/EATEC standards.
Ensure the Employee meals are prepared to the highest quality standards. Handle any needs that arise and address any concerns.
Utilize Recipe, Requisition, and other features of the EATEC system.