Overview

The Junior Sous Chef is responsible for preparing foods to be served to guests throughout the venue.  The Junior Sous Chef will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. Junior Sous Chef must possess the skills and abilities to prep, fire, and serve an event with a minimum of 100 guests. A Junior Sous Chef must able to take direction from supervisory staff to include Executive Chef, Executive Sous, Kitchen Manager and Kitchen Supervisors.

The Junior Sous Chef must maintain excellent attendance and be available to work events as scheduled per business need.

This role will pay a salary of $18 to $20.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities

• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests.
• Responsible for executing a Chef table with minimal assistance from the Executive Chef or Executive Sous Chef.
• Responsible for supervising concession activities when assigned.
• Prepares hot and cold foods following company recipes and portioning requirements.
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product.
• Responsible for reporting any maintenance required for kitchen equipment.
• Maintains sanitation, health and safety standards in work areas.
• Responsible for observing and testing foods to ensure proper cooking.
• Responsible for portioning, arranging and garnishing food plates for delivery to guests.
• Responsible for providing leadership, training and guidance to Prep Cook, Cook B, and Cook A.
• Must demonstrate abilities to work affectively in all food service stations – i.e., carving, breakfast, and any other as assigned by manager or supervisor.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• All other duties as assigned by the managers and supervisors.

Qualifications

• Must demonstrate a comprehensive knowledge in all kitchen operations including but not limit to hot and cold food preparation, opening and closing kitchen, pastry, and gardemanger.
• Must demonstrate a comprehensive knowledge in the operation of all standard kitchen equipment including the char-broiler, steamer, commercial and convection ovens, mixer, meat slicer.
• Must demonstrate excellent knife skills.
• Must demonstrate ability to understand and apply cost control fundamentals including food, waste, and labor.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Must display a professional manner at all times.
• Ability to speak, read and write in English.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.

Professional culinary certification or demonstrate a minimum of four years’ experience working in a fast-paced full-service dining restaurant/catering facility required. Junior Sous Chef possesses a specialty culinary skill, such as Pastry Chef or has held a Sous Chef caliber position.

Physical Requirements:

Note:    The statement herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.