Junior Sous Chef - CUT (Temporary)
About The Position
Beverly Wilshire, A Four Seasons Hotel is temporarily seeking a highly motivated and service-minded individual to join the CUT Leadership Team who shares a passion for excellence and who infuses enthusiasm into everything they do. This position reports to the CUT Executive Chef. Work authorization for the location is required. The Wolfgang Puck Fine Dining Group has established CUT with the objectives of providing a unique cuisine paired with a special ambiance in order to create a memorable fine dining experience for our guests. CUT is part of our continuous effort to offer superlative quality and the highest level of gracious and courteous guest service. To perform successfully, CUT employees must not only have the qualifications and abilities to perform each of the essential functions of this position, but also must continually strive to meet or surpass The Wolfgang Puck Fine Dining Group's objectives and exacting standards. The CUT Junior Sous Chef is responsible for planning, organizing, controlling, and directing the work of the employees in the kitchen department.
Requirements
- Three to five years of experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
Responsibilities
- Assist the Executive Chef and Sous Chef in daily kitchen operations.
- Oversee kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
- Contribute to menu planning and development, focusing on seasonal and local ingredients.
- Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.
- Train and mentor junior kitchen staff, fostering a positive and collaborative work environment.
- Monitor inventory levels and assist in ordering supplies as needed.
- Ensure consistent quality and presentation of dishes, upholding the restaurant’s high standards.
- Handle kitchen equipment and tools responsibly, ensuring they are well-maintained.
- Be prepared to work any station as needed to support the team, especially during busy periods or when staff are short.
- Responsible for closing the kitchen when scheduled, ensuring all equipment is properly shut down, and the kitchen is clean and secure.
Benefits
- Access to a robust benefit plan
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
