Junior Sous Chef / Banquet Department - Carolina Yacht Club

Carolina Yacht Club•Charleston, SC

About The Position

To maintain the standards of the department, to ensure the smooth running of the operation and to keep in mind that our priorities are staff safety and happiness as well as guests/members satisfaction.

Responsibilities

Works scheduled shifts, reports to work on time, and complies with uniform policy.
Adheres to all policies and procedures.
Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation.
Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage.
Works in tandem with service staff to provide exceptional service.
Reads menu to estimate food requirements and communicates product needs to Chef/Sous Chefs or procures food from storage.
Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
Communicates equipment maintenance needs or concerns to Chef/Sous Chef.
Measures and mixes ingredients according to recipe specifications.
Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and other foods.
Tastes and tests foods during mixing or cooking.
Observes and tests foods being cooked by tasting, smelling, visual skills and thermometer to determine that product is cooking properly and to standard.
Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
Washes and processes vegetables and fruits to prepare them for use.
Cuts, trims, and bones meat prior to cooking.