Junior Sous Chef
About The Position
The Junior Sous Chef provides technical and administrative assistance to the Sous Chef, supports effective kitchen and food-production operations, prepares daily food requisitions, and oversees daily food rotation. The role helps maintain established standards for food quality and consistency across restaurant and banquet operations. Responsibilities include supporting menu development, staff training, food availability, production planning, sanitation, equipment and cooler maintenance, safety, and coordination with kitchen, stewarding, and front-of-house teams. The position requires flexible availability, including nights, weekends, and holidays, and work takes place in hotel food-and-beverage areas with exposure to humidity, extreme temperatures, cleaning chemicals, and food and beverage products.
Requirements
- Knowledge of a wide range of cooking techniques.
- Good computer skills.
- Good organizational skills.
- Ability to push up to 50 lbs. and lift up to 70 lbs.
- Availability to work flexible hours, including nights, weekends, and holidays.
Responsibilities
- Develop additions to the menu.
- Train staff and teach associates to manage their time and complete assigned jobs promptly.
- Ensure product availability for restaurant and banquet items.
- Direct sanitation and organization of kitchen facilities and equipment.
- Ensure kitchen equipment is in good working order and generate reports when necessary.
- Maintain walk-in coolers, including food rotation and cleanliness.
- Monitor and take hands-on control of daily food production.
- Monitor staff safety.
- Maintain a good working relationship with the Front of the House Manager.
- Conduct daily meetings with servers and kitchen staff to discuss menu additions and resolve operational concerns.
- Communicate expectations to staff and ensure they follow appropriate guidelines.
- Check kitchen staff sign-in and sign-out procedures.
- Ensure food products are labeled and dated, and rotate products daily.
- Maintain and enforce food quality and visual appeal.
- Requisition necessary equipment from stewarding.
- Prepare mise en place for the day's banquet or outlet business.
- Complete requisitions for the current and following day.
- Prioritize work according to banquet needs and understand, organize, and maintain B.E.O.s.
- Assign the evening staff's mise en place list and communicate information to the evening chef.
- Check daily with the Executive Chef and Sous Chefs about special products or preparation.
- Assist stewarding in getting food out of the kitchen promptly.
- Hold a daily pre-shift meeting to ensure proper information transfer.
- Instill a sense of teamwork and a 'clean as you go' mentality among associates.
- Follow all organization and sanitation L.S.O.P.s.
- Check that cooler temperatures are monitored and logged, and that associates randomly check and correctly log temperatures.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
