Junior Sous Chef

Work in collaboration with the Sous Chefs in creating exciting, innovative, and delicious food. You’ll participate in team leadership, communication, training, development, and problem resolution; all the while providing outstanding service to our guests along the way. You’ll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assist the Sous Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
• Maintaining the standard of "excellent quality", the Junior Sous Chef is responsible for ongoing training and communicating these standards to the staff.
• Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
• It is the Junior Sous Chef's responsibility to participate in service education through Daily line-ups, Quarterly menu meetings, and New server training programs
• Assist the Sous Chef in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in twenty minutes or less.
• Assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Junior Sous Chef's responsibility to help the Sous Chef identify the problems and bring them promptly to the attention of the Executive Chef or Executive Sous Chef, so they may discuss with the Restaurant Manager and Director of F&B.
• Maintain a high level of cleanliness in the kitchen facilities.
• Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
• Assist in filling any open positions with qualified internal or external candidates.
• Communicating with the kitchen staff, identifying developable personnel and providing the necessary training as positions open.
• The chef is also responsible for filling any open positions with candidates who are qualified and understand the "standards of excellence" required of them.

SPECIFIC EXPERIENCE WE’RE SEEKING:

• You’ve got 1 to 2 years of previous culinary experience at a Lead or Supervisory level, in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience.
• Bachelor’s degree in Culinary Science or related certificate is a preferred.
• You’ve got a flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
• Food Handler Certification (if applicable).
• You are knowledgeable and passionate about various cooking methods, ingredients, equipment, and the industry’s standard practices and trends.
• Your knife skills are excellent and accurate.
• Working knowledge of various computer programs such as Microsoft Word, Excel, POS systems, etc.
• You’re a leader with a desire to build a healthy and collaborative team.
• Able to multitask in a dynamic environment.
• Excellent interpersonal communication skills in order to foster positive working relationships with many types of personalities.
• Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.

QUALIFICATION REQUIREMENTS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: You’ve got 1 to 2 years of previous culinary experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience. Bachelor’s degree in Culinary Science or related certificate is a preferred.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Demands:  While performing the duties of this job the employee is constantly required to balance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the hand or hands), finger (picking, pinching, fine manipulation), use a keyboard, stand, walk, see, hear, and speak. The employee is frequently required to write. The employee is constantly required to lift and/or move up to 10lbs, frequently lift and/or move up to 25lbs, occasionally lift and/or move up to 50lbs, and minimally lift and/or move between 75-100+lbs. The employee is occasionally required to crouch, kneel, crawl, squat, climb ladders and stairs, collate/file, dial, and sit. (Minimal driving requirement?)

Mental Demands: While performing the duties of this job, the employee is constantly required to produce detailed work, use verbal and written communication, and be able to handle multiple concurrent tasks and constant interruptions. The employee is frequently required to use math and reasoning skills, give presentations, and be in contact with customers.

Work Environment: While performing the duties of this job, the employee is constantly working in/around environments that are hot, odorous, damp, dirty, oily, greasy, noisy, and may be exposed to fumes. The employee may be moderately exposed to vibrations. The employee will frequently use a computer or computerized equipment, telephone, fax machine, POS, food preparation tools including; knives and cutting instruments, equipment used for heating and chilling prepared foods and beverages including stoves, torches, grills, fryers, and other cookware, refrigerators, freezers, dishwashing equipment, and scales.

 

The salary range for this role is $65,000 to $79,000 per annum.  This job is also eligible for bonus pay.  We offer a comprehensive package of benefits including vacation, medical/dental/vision insurance, pension, free meal at our cafeteria and many other benefits to eligible employees.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.