Renata's Jr. Sous Chef (Full-Time) - Arizona Biltmore

Pyramid Global Hospitality•Phoenix, AZ

10d•Onsite

About The Position

The Junior Sous Chef is responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience. This position is full-time, schedule will be 2pm-10:30pm with some flexibility based on business volume. Must be available to work days, evenings, holidays and weekends.

Requirements

Minimum 3 years in a Culinary Department in a hotel, restaurant or club.
High School Diploma or GED
Maricopa County Food Handler Card

Nice To Haves

Accredited Culinary School or Apprenticeship

Responsibilities

Assist in training staff in the production and execution of outlet needs, ensuring consistency and a high-quality culinary experience.
Support the preparation and quality control of soups, stocks, sauces, and other outlet dishes, under the guidance of senior chefs.
Contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout the kitchen.
Monitor inventory levels of ingredients and supplies, and assist in stock rotation to minimize waste.
Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
Perform regular quality checks during food preparation and before service to ensure dishes meet the hotel’s standards.
Provide guidance and support to Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment.
Ensure adherence to food safety and sanitation standards, maintaining proper documentation and records.
Assist in managing food costs and minimizing waste, under the supervision of senior chefs.
Support the completion of assigned prep lists, ensuring accuracy in food preparation and delivery.
Help maintain the freshness and quality of all products used in the kitchen.
Communicate effectively with team members and supervisors to address needs, requirements, and potential issues.
Assist in resolving any issues that arise during daily operations, ensuring smooth kitchen performance.
Occasionally interact with guests, when necessary, to ensure satisfaction with the culinary offerings and address specific dietary needs or requests.