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Donald L. Tucker Civic Center

Jr. Sous Chef

Donald L. Tucker Civic Center in Tallahassee, FL
Tallahassee, FL
Food and Beverage: Chef/Cook

SUMMARY:  The Jr. SOUS CHEF is responsible for managing the stewarding operation and will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards. The Jr. Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
This is a key position for the effective and profitable operation of the business.  The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.  

-Manages the Stewarding department’s daily activities including set up, breakdown, and cleaning of dish machine, organizing of storage areas, and monitoring inventory levels.
-Manages and oversees all line set-up, prep and breakdown activities. -Responsible for in-service delegation of tasks to line personnel.
-Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, kitchen security procedures and waste control.
-Ensures that the preparation of all food products meet Company standards of quality and consistency. Responsible for ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
-Assists with the delivery and set-up of catered services and food service areas as needed.
-Assists the Executive Chef in kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
-Maintains a positive and compliant employee relations climate. 
-Assists the Executive Chef and Sous Chef with the staffing, training, evaluation and counseling of kitchen staff.  Promotes support and communication with entire staff.  Positively interacts with front of house staff.  Rapidly solves problems.
-Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
-Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.
-Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
-Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
-Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling.
-Ability to assist others in developing needed skills for effective job performance.
-Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
-Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
-Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
-Ability to be self-directed while working in a team-oriented environment.
-Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

-Minimum of 1-2 years kitchen management experience in a full service restaurant or events venue.
-Demonstrated and verifiable track record of meeting projected costs.
-Professional appearance and presentation required.
-Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
-Ability to obtain and maintain certification in a nationally recognized sanitation program.


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