Junior Sous Chef
About The Position
The Junior Sous Chef provides technical and administrative assistance to the Sous Chef and helps ensure the effective operation of the kitchen and food production outlets. The role includes preparing daily food requisitions and rotating food products, while helping maintain established standards of quality and consistency. The position oversees daily food production, product availability, kitchen organization and sanitation, equipment condition, and food storage practices. It supports staff training, safety, teamwork, and communication between kitchen staff, servers, and front-of-house management. The Junior Sous Chef also prepares mise en place for outlet and banquet business, coordinates priorities and information across shifts, and follows the organization’s sanitation and operating procedures. Work takes place inside a hotel across Food and Beverage areas, with exposure to humidity, extreme temperatures, cleaning chemicals, food, and beverages. Flexible hours are required, including nights, weekends, and holidays.
Requirements
- Knowledge of a wide range of cooking techniques.
- Good computer and organizational skills.
- Ability to push up to 50 lbs. and lift up to 70 lbs.
- Availability to work flexible hours, including nights, weekends, and holidays.
Responsibilities
- Develop additions to the menu.
- Train staff and teach associates to manage their time so assigned jobs are completed promptly.
- Ensure products are available for restaurant and banquet items.
- Direct sanitation and organization of kitchen facilities and equipment.
- Ensure kitchen equipment is in good working order and generate a report when necessary.
- Maintain walk-in coolers, including food rotation and cleanliness.
- Monitor and participate directly in daily food production.
- Monitor staff safety.
- Maintain a good working relationship with the Front of the House Manager.
- Conduct daily meetings with servers and kitchen staff to discuss menu additions and resolve operational concerns.
- Communicate expectations to staff and ensure they follow them and the applicable guidelines.
- Check and control kitchen staff sign-in and sign-out procedures.
- Ensure food products are labeled, dated, and rotated daily.
- Maintain and enforce food quality and visual appeal.
- Requisition necessary equipment from stewarding.
- Prepare mise en place for the day's banquet or outlet business.
- Complete requisitions for the current day and the following day.
- Prioritize work according to banquet requirements.
- Understand, organize, and maintain B.E.O.s.
- Assign the mise en place list to the PM staff and relay information to the PM chef.
- Check daily with the Executive Chef and Sous Chefs about special products or preparation.
- Assist stewarding with getting food out of the kitchen in a timely manner.
- Hold a daily pre-shift meeting to ensure proper transfer of information.
- Promote teamwork and a 'clean as you go' mentality among associates.
- Follow all organization and sanitation L.S.O.P.s.
- Check that cooler temperatures are monitored and logged.
- Check that associates randomly check temperatures and log them correctly.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
