Junior Sous Chef

The Homestead • Hot Springs, VA

258d

About The Position

The Junior Sous Chef will provide technical and administrative assistance to the Sous Chef, ensuring effective operation of the kitchen and food production outlets. This role involves preparing daily requisitions for food areas and maintaining the rotation of foods. The Junior Sous Chef will assist in maintaining set standards of quality and consistency at The Omni Homestead Resort & Spa, which has a long-standing reputation for exceptional service and Southern hospitality.

Requirements

• Unexpired certification in ServSafe.
• Ability to lift food cases and metros weighing up to 70 pounds.
• Ability to push and pull carts up to 500 pounds.
• Ability to work 50 hours per week.
• Regular bending to lift items and supplies.
• Kneeling at times.
• Mobility to move around the kitchen.
• Continuous standing for tasks, with short periods of being stationary.

Responsibilities

• Develop additions to menu.
• Train staff.
• Ensure product availability for all restaurant or banquet items.
• Direct proper sanitation and organization of all kitchen facilities and equipment.
• Ensure all kitchen equipment is in good working order and generate reports if necessary.
• Direct proper maintenance of all walk-in coolers, including rotation of food products and cleanliness.
• Monitor and have hands-on control over daily food production.
• Monitor safety of staff.
• Maintain good working relationship with Front of the House Manager.
• Conduct daily meetings with servers and kitchen staff to discuss menu additions and resolve operational concerns.
• Ensure staff understands and executes expectations within proper guidelines.
• Check and control sign-in and sign-out procedures for kitchen staff.
• Ensure all food products are labeled and dated.
• Maintain and enforce food quality and visual appeal.
• Requisition necessary equipment from stewarding.
• Teach associates to manage their time to complete assigned jobs in a timely manner.
• Prepare mis en place for day's business for banquets or outlets.
• Fill out requisition for the day and the following day.
• Work according to priorities for banquets.
• Understand, organize, and maintain B.E.O.s.
• Assign mis en place list for PM staff and relate information to the PM chef.
• Check with Executive Chef and Sous Chefs daily for any special products or preparation.
• Assist stewarding in getting food out of the kitchen in a timely manner.
• Hold a daily pre-shift meeting to ensure proper transfer of information.
• Instill a sense of teamwork in associates.
• Promote a 'Clean as you go' mentality.
• Follow all organization and sanitation L.S.O.P.s.
• Check that cooler temperatures are monitored and logged.
• Ensure associates are randomly checking temperatures and logging them correctly.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Food Services and Drinking Places