Junior Sous Chef

• Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen.
• Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation.
• Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

• Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

• Ensuring Culinary Standards and Responsibilities are Met
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow-through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
• Supporting Culinary Team Activities
• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment, and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an ongoing employee recognition program.
• Conducts training when appropriate.
• Monitors employees' progress towards meeting performance expectations.
• Maintaining Culinary Goals
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets.
• Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
• Additional Responsibilities
• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.