Junior Sous Chef

Description

As a Junior Sous Chef, you would be primarily responsible for overseeing the food preparation and ensuring superior quality and consistency at all times.

1. Review orders on a daily basis and make note of any changes.
2. Brief the kitchen staff daily about the upcoming and current functions.
3. Able to coordinate banquet production and plating with the Executive Chef, Executive Sous Chef and Banquet Director/Captains.
4. Effectively communicate both verbally and in writing to provide clear direction to staff.
5. Take physical inventory of specified food items for daily inventory.
6. Outlet support in operation wherever needed.
7. Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
8. Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
9. Responsible for managing all day-to-day operations.
10. Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.

Other duties may be assigned.

Requirements

• Availability to work any day and time
• Multi outlet experience
• Hotel experience a plus
• Bilingual a plus
• Must have a comprehensive knowledge of all hotel departments and functions.
• Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
• Must have exceptional mathematical and computer skills.
• High school education and relevant training and experience required. Additional education preferred.
• Ability to timely obtain any required licenses or certificates.
• CPR training required; first aid training preferred.
• Additional language ability preferred.