Sous Chef-Junior
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Key skills for this role
About the Role
We are hiring a Sous Chef to assist in leading the kitchen team and ensuring daily culinary goals are met. Responsibilities include food preparation, purchasing, kitchen sanitation, and supervising staff.
Key Skills for This Role
Responsibilities
- Maintain food handling and sanitation standards
- Perform all duties of culinary and kitchen related employees during peak hours
- Supervise the production and preparation of culinary items
- Ensure employees maintain clean and sanitary work areas
- Collaborate with restaurant and banquet departments to coordinate service and timing of events and meals
- Lead shifts while personally producing food and executing requests according to specifications
- Regularly prepare and cook or prepare and cook various types of food for special guests or occasions
- Supervise and coordinate activities of cooks and workers engaged in food preparation
- Examine the quality of raw and cooked food to ensure standards are met
- Assist in determining how food should be presented and create decorative food displays
Requirements
- High school diploma or equivalent; 4 years of kitchen, food and beverage, or related professional experience
- OR Associate's degree in culinary arts, hotel and restaurant management, or related major; 2 years of kitchen, food and beverage, or related professional experience
Full Job Posting
Job Overview
- Entry level management position focused on successfully achieving the daily goals of the kitchen.
- Assists in leading the staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation.
- This position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
Education and Experience
- High school diploma or GED; 4 years of kitchen, food and beverage, or related professional experience.
- OR Associate's degree in culinary arts, hotel and restaurant management, or related major; 2 years of kitchen, food and beverage, or related professional experience.
Core Work Activities
- Maintain food handling and sanitation standards.
- Perform all duties of culinary and kitchen related employees during peak hours.
- Supervise the production and preparation of culinary items.
- Ensure employees maintain clean and sanitary work areas.
- Collaborate with restaurant and banquet departments to coordinate service and timing of events and meals.
- Adhere to loss prevention policies and procedures.
- Strive to improve service performance.
- Communicate areas of concern to employees and follow up to ensure understanding.
- Lead shifts while personally producing food and executing requests according to specifications.
- Regularly prepare and cook or prepare and cook various types of food for special guests or occasions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Examine the quality of raw and cooked food to ensure standards are met.
Supporting Culinary Team Activities
- Supervise daily shift operations.
- Ensure all employees have proper supplies, equipment, and uniforms.
- Supervise staffing to ensure guest service, operational needs, and financial objectives are met.
- Ensure completion of assigned duties.
- Participate in employee performance appraisal process and provide feedback as needed.
- Handle employee issues and concerns.
- Communicate performance expectations according to each position's job description.
- Participate in ongoing employee recognition programs.
- Conduct training when appropriate.
- Monitor employee progress toward meeting performance expectations.
Maintaining Culinary Goals
- Attend department meetings and continuously communicate clear and consistent messages regarding department goals to produce desired performance.
- Support and assist with new menus, concepts, and promotions for restaurant and banquet.
Providing Exceptional Customer Service
- Set a positive example for guest relations.
- Handle guest problems and complaints, seeking assistance from supervisors when necessary.
- Empower employees to provide excellent customer service within guidelines.
Additional Responsibilities
- Report equipment malfunctions in the department.
- Purchase appropriate supplies according to budget and manage food and supply inventory.
- Attend and participate in all relevant meetings.
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