Junior Sous Chef

Corporate Office•Hot Springs, VA

7h•Onsite

About The Position

To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets and to prepare daily requisition for food area and daily rotation of foods. To assist in maintaining set standards of quality and consistency at the beautiful Homestead Resort.

Requirements

Unexpired certification in ServSafe
https://www.ServSafe.com
Position regularly involves lifting food cases and metros weighing up to 70 pounds
Pushing and pulling carts up to 500 pounds is required
Ability to work 50 hours per week
Regular bending to lift items and supplies
Kneeling at times.
Regularly moves all around kitchen
To complete a task, may be stationary for short periods of time
Hearing is minimal (Hear equipment, timers, etc)
Vision is Critical (Check quality, portion and presence of food)
Speech is minimal (Communicate with kitchen staff)
Literacy is moderate (Read recipe cards and procedures)
Hair restraint/hat, gloves, apron, safety shoes must be worn 100% of work period (approximately 8 hours)

Responsibilities

Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant or banquet items.
Directs proper sanitation and organization of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order, generate report if necessary.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Ensure that all food products are labeled and dated.
Maintain and enforce food quality and visual appeal.
Requisition necessary equipment from stewarding
Must have skill to teach associates to manage their time in order to complete assigned jobs in a timely manner.
Has mis en place for day’s business for banquets or outlets.
Fills out requisition for the day and the following day.
Works according to priorities for banquets.
Must be able to understand, organize and maintain B.E.O.s
Assigns mis en place list for pm staff and relates information to the pm chef.
Checks with Executive Chef and Sous Chefs daily for any special products or preparation.
Ensure that all products are labeled, dated and rotated daily.
Assist stewarding in getting the food out of the kitchen in a timely manner.
Hold a daily pre-shift meeting to insure the proper transfer of information
Instill in associates a sense of teamwork.
Instill in associates a “Clean as you go mentality”.
Follow all organization and sanitation L.S.O.P.s
Check that cooler temperatures are monitored and logged.
Check that associates are randomly checking temperatures and logging them correctly.