Junior Sous Chef - Chinese Cuisine

Job Summary

Candidate Profile

• High school diploma or GED plus four years of relevant experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus two years of relevant experience.
• Ability to supervise culinary staff, oversee production, maintain sanitation standards, coordinate service timing, and manage kitchen resources.

Culinary Standards and Operations

• Maintain food handling and sanitation standards and ensure employees keep work areas clean and sanitary.
• Perform culinary duties during high-demand periods and oversee production and preparation of culinary items.
• Coordinate with Restaurant and Banquet departments on service and meal timing.
• Lead shifts, prepare and cook food, supervise kitchen workers, check product quality, and support food presentation.
• Supervise daily shift operations, staffing levels, supplies, equipment, uniforms, and completion of assigned duties.
• Comply with loss prevention policies and communicate areas requiring attention.

Team Leadership and Service

• Participate in performance appraisals, provide feedback, handle employee questions, and communicate performance expectations.
• Conduct training when appropriate, recognize employees, and monitor progress toward performance expectations.
• Support new menus, concepts, and promotions for restaurant outlets and banquets.
• Set a positive example for guest relations, handle guest problems, and support excellent customer service.

Additional Responsibilities

• Report department equipment malfunctions and participate in pertinent meetings.
• Purchase appropriate supplies and manage food and supply inventories according to budget.

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