Junior Sous Chef - Ardor
About The Position
The Junior Sous Chef is accountable for the success of daily kitchen operations, performing culinary tasks while leading staff and managing food-related functions. The role supports guest and associate satisfaction, operating budgets, consistent high-quality food production, sanitation, and food standards. It guides and develops kitchen staff, including direct reports, and assists the Executive Chef with kitchen operations. The position helps maintain culinary standards, food presentation, purchasing and storage practices, food safety, regulatory compliance, equipment upkeep, and daily production planning. It leads kitchen shifts while preparing food and fulfilling requests to specification, supports staff performance and development, and works to provide exceptional customer service. The role also contributes to kitchen goals, scheduling and attendance tracking, safety training, problem-solving, communications, and participation in relevant meetings.
Requirements
- High school diploma or GED and 4 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 2 years of relevant experience.
Responsibilities
- Assist in developing or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
- Help determine food presentation and create decorative food displays.
- Support supervision of kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
- Inform purchasing, receiving, and food storage standards.
- Ensure compliance with food handling and sanitation standards and applicable local, state, and federal regulations.
- Perform kitchen manager and associate duties as needed.
- Estimate weekly daily-production needs and communicate production needs to kitchen personnel each day.
- Assist the Executive Chef with kitchen operations.
- Recognize high-quality products, presentations, and flavors.
- Follow proper food handling procedures and temperature requirements.
- Operate and maintain department equipment and report malfunctions.
- Prepare and cook foods of all types for regular service, special guests, and functions.
- Check raw and cooked food products to ensure quality standards are met.
- Lead, influence, encourage, and set an example for kitchen staff while supporting sound financial and business decisions.
- Build trust, respect, cooperation, and open collaborative relationships among associates.
- Clarify kitchen goals, daily work expectations, and performance expectations; administer property policies fairly and consistently.
- Recognize successful performance and lead shifts while personally preparing food and fulfilling requests to specification.
- Provide service that supports customer satisfaction and retention, set a positive example in guest relations, and empower associates to provide excellent service.
- Seek guest feedback on product quality and service, improve service performance, and handle guest problems and complaints.
- Achieve or exceed performance, budget, and team goals; assist in developing goals and plans for prioritizing and organizing work.
- Use the Labor Management System to schedule for business demands and track associate time and attendance.
- Train associates in safety procedures.
- Communicate information to supervisors, coworkers, and subordinates by telephone, in writing, email, or in person.
- Analyze information and evaluate results to select solutions and solve problems.
- Attend and participate in pertinent meetings, including Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartment meetings.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
