Junior Sous Chef

MSG Entertainment Holdings, LLC • New York, NY

1d • Onsite

About The Position

A junior sous chef operates as the assistant to a sous chef, which means they are responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance, coordinating activities and functions with other heads in the food and beverage department, especially in the absence of sous chef.

Requirements

• 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef
• Must have a NYC Food Handling Department of Health certification.
• Understanding of DOH regulations
• Must have the ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards.
• Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
• Must have problem solving skills and the ability to make quick decisions
• Must have excellent guest service skills.
• Strong verbal communication skills and demonstrated ability to work well under pressure.
• Must be available to work nights, weekends and holidays.

Nice To Haves

• Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred.
• Culinary School degree along with Sous Chef experience is preferred.

Responsibilities

• Leads kitchen team in sous chefs’ absence
• Assist executive chef and sous chef with menu creation
• Ensure that required MSG standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation and safety
• To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene. Aid in the training of new staff.
• To constantly check quality and quantity of food going out of the kitchen.
• Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature
• Keep work areas clean and organized before, during, and at the conclusion of an event.
• Ensure Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
• Carry out other duties as specified by the Executive or Sous Chef

Benefits

• We are proud to offer a robust set of tools and resources to help employees understand their interests and purpose, harness their talents and obtain the skills they need to reach the next step in their careers.
• Growth and longevity for our employees are top priorities here.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees