Junior Sous Chef

Boca Raton, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal allowance

Job Description

The Polo Club is a prestigious and renowned establishment known for its luxurious environment and commitment to excellence in all aspects of its operations, including culinary services. It is a highly respected club offering exceptional dining experiences across its various restaurants, production, and banquet venues. With a focus on providing members and guests with exquisite cuisine and impeccable service, the Club has established itself as a leader in the hospitality industry, particularly within the culinary sector. The organization embodies a dedication to quality, professionalism, and continuous improvement, making it an exceptional place for culinary professionals to advance their careers. Working at the Polo Club means being part of a team that values culinary artistry, innovation, and high standards of food preparation and presentation within a top-tier, four and five-star environment.

The Junior Sous Chef position at the Polo Club is designed as a comprehensive training role to develop skills across all areas of culinary operations, aiming to groom candidates for future sous chef opportunities within prestigious five-star properties. This immersive role involves working in various capacities across the Club's restaurants, production kitchens, and banquet facilities. The Junior Sous Chef will engage in daily cooking, baking, and food preparation duties while also participating in menu development, inventory control, staff scheduling, and maintaining stringent sanitary regulations. With the guidance of the Executive Chef and other senior culinary leaders, incumbents will assume increased responsibilities such as overseeing restaurant operations, expediting orders, and ensuring consistent quality and standards reflective of the club's culinary pride program.

This role demands not only excellent culinary skills but also leadership qualities, organizational capabilities, and the ability to multitask in a fast-paced environment. The Junior Sous Chef is expected to mentor junior kitchen staff, contribute to menu innovation, manage kitchen cleanliness and compliance, and assist in budget planning and inventory management. Excellence in communication and professionalism is vital, as is the willingness to learn and demonstrate the Polo Club’s values. This position offers significant growth potential within a world-class culinary team, making it an excellent opportunity for professionals looking to elevate their culinary careers in an elite hospitality setting.

Job Requirements

Culinary or pastry diploma or equivalent education
Two to four years related experience or training
Three to five years experience in high-end resort, club or hotel restaurants
Ability to communicate effectively in English
Knowledge of kitchen equipment use, cleaning and SOPs
Strong organizational and leadership skills
Ability to multitask and work under pressure
Serve Safe certification
Physical ability to lift up to 30 pounds frequently
Willingness to work in high noise, heat, and cold environments
Ability to stand, walk and use hands extensively during shifts

Job Qualifications

Culinary or Pastry & Baking diploma from a vocational school or culinary college
Associate's degree (AOS) or equivalent from two-year college
Completion of a two-year apprentice program at a 4 or 5 star property or technical school
Two to four years of related experience and/or training
Three to five years or more experience in a four or five star rated resort, club or hotel restaurant as lead cook or junior sous chef
Experience working under a certified master chef or master of France, top hotels, or platinum clubs
Excellent culinary and pastry skills with ability to present cuisine in a modern and contemporary style
Strong organizational skills for kitchen management
Ability to plan and execute menus and functions
Good communication skills in English, both written and verbal
Ability to work in fast-paced, high-quality culinary environments
Serve Safe certification

Job Duties

Engage in preparing, portioning, cooking and advance preparation and garnishing of foods to ensure that the quality and consistency are at a high level of standards based on the chefs culinary pride program
Cooks, bakes and prepares cuisine and pastry items at assigned stations and kitchens prior, during and after venue operations as needed and assigned
Assumes responsibility for projects, assignments, supervision as assigned and trained by chefs and works efficient with a sense of urgency meeting or exceeding the set quality and standards
Supervise, coach and counsel as part of the training and learning process assigned kitchen employees as directed by chef in charge
Assists Executive Chef and/or assigned Chef in planning, preparing, presenting and serving of all cuisine and pastry items and menus
Creates menu specials and participates in chef’s cookery and baking contests
Trains line level employees on execution of menu items and service of all dishes from pass and buffets
Creates special dishes and recipes including those using alcoholic beverages requiring tasting
Maintains high levels of sanitary codes and sets cleanliness standards during service
Assists in staff scheduling and learns essentials for this role
Checks walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items
Assists in monthly inventory counts and organization
Participates in budget planning and cost control under supervision
Oversees deliveries to ensure proper price, quantity and quality
Implements cleaning of kitchens and storerooms following SOPs
Enforces Polo employee policies and culinary SOPs
Communicates professionally with members, coworkers, management and the public
Conforms to all regulations, policies and work procedures
Exhibits a professional demeanor reflecting the Polo Club's values
Performs other duties as assigned by chefs and Director of Culinary Operations/Executive Chef