Junior Sous Chef

MPM Macon•Dunedin, FL

1d•Onsite

About The Position

The Jr. Sous Chef is responsible for assisting the Chef de Cuisine in preparing the kitchen for a multitude of tasks to support the day-to-day operation of all the Food and Beverage outlets. The F&B outlets include HiFi rooftop bar, Parlor bar, in-room dining, special programming events, and HEW Chophouse. The Jr. Sous Chef is to assist the Chef de Cuisine in the day-to-day management of the outlet culinary operations including menu planning, inventory control, and staff training to ensure high culinary standards. They are to continually uphold the standards in accordance with the Autograph Collection standards under the franchise of Mainsail Lodging & Development.

Requirements

High school diploma or equivalent required
Minimum of 3 years’ experience in Sous Chef role or equivalent/higher
Fine dining management experience required
Must maintain a professional presence in an open kitchen visible and audible to guests
Must reside locally in the Tampa Bay area
Possess a valid state-required Food handling certificate, or you are working on renewing the current certificate
Experience training and coaching restaurant staff
A strong sense of ownership in everything that you do
Excellent customer service skills are a must
Excellent communication skills, both verbal and written required
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Must be able to lift, push, and pull up to 50 lbs regularly and up to 100 lbs as needed for product deliveries
Willingness to work on holidays and weekends, with the flexibility to occasionally undertake shifts exceeding 10 hours
Make sound judgments quickly
Ability to work with and train others in a high-demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Nice To Haves

Formal Culinary education and/or degree preferred

Responsibilities

Assist with the day-to-day management of the culinary operations with guidance from Chef de Cuisine
Assist the Chef de Cuisine with ordering, inventory, and waste management of products under the guidance of the Chef de Cuisine
Ability to understand and efficiently use programs to assist in day-to-day operations
Basic vegetable prep to include peeling, slicing, dicing, and portioning
Basic and advanced sauce prep to include stocks, salad dressings, vinaigrettes, and emulsifications
Butchering - processing poultry, fish, and primal cuts of larger animals
General cleaning to include equipment, floors, walls, coolers, and freezers
Dishwashing - all Fenway kitchen team members wash dishes
Entry Management - working with other cooks to ensure accuracy and consistency, providing adequate training for team members
Plating dishes - presenting food for guests to the chef’s specifications
Expediting - directing the flow of service from the kitchen to the dining room
Demonstration cooking and assisting Fenway chefs and guest chefs with presentations
Must show empathy towards staff and fellow coworkers on the property
Expected to effectively treat staff with respect and dignity
Ensure that you and your staff work and handle all stations efficiently, providing guidance when necessary
Train staff properly and effectively, adapting to various learning styles as needed
Must understand and communicate kitchen orders effectively and efficiently, with attention to ticket times to ensure guests are receiving their orders promptly
Must have the knowledge and ability to perform all functions in the kitchen and assist where needed
Must be able to work under pressure, while handling both staff and guest concerns timely and fairly
Lead staff to ensure teamwork and cohesiveness in a stressful, fast-paced environment
Must maintain knowledge and train staff on different cooking recipes and all kitchen equipment
Expected to make excellent quality food that meets the standards of our fine dining establishment and outlets
Follow & manage Florida state-regulated sanitary compliance throughout every area in the kitchen
Follow all safety procedures, including knife safety, and ensure staff are following safety standards
Restock clean dishes, flatware, and all cooking equipment to the appropriate storage areas
Maintain the kitchen work area in an orderly and clean condition
Follow proper hand-washing procedures
Stock supplies for the kitchen in specified locations and maintain area in order
Maintain trash area and place in proper area for pickup
Assists with loading and unloading of food deliveries and supplies
Maintain a professional, clean, presentable uniform and good personal grooming
Must effectively communicate with and motivate the team on an ongoing and daily basis
Maintain a sense of ownership for the hotel/restaurant
Other duties as assigned
Ensure successful performance when assisting guests with exceptional experience to ensure high performing scores on the GSS according to Marriott Qualification Standards