Position: Junior Sous Chef
About: Promotes Culinary department goals by developing working relationships with all staff. Oversees preparation, line service, production, and cleanliness of kitchen and refrigerators. Provides feedback and demonstration of all food items and plating of these items as appropriate for each meal period. Responsible for food production sheets as dictated by active menus and the Executive Chef.
Requirements: Must possess the ability to pay attention to details including specific ingredients and their measurement; Responsible for tasting meals before they are served to customers to ensure that it meets the standard as directed by Executive Chef; Assists management in quality control by monitoring station pars, pre-service checks, oversight of preparation production; generates and posts daily food production sheets based on estimated food consumption; Removes unused food and wraps, dates, labels, and stores accordingly; discards food not meeting time and temperature guidelines; complies with all applicable sanitation, safety and fire regulations; oversees the culinary portion of the kitchen surfaces, equipment, pot room, and refrigeration/freezers to ensure sanitation is maintained; Informs Executive Sous Chef of inventory overages or shortages, as needed; reports any malfunctioning equipment or utensils: and resolves customer questions and/or complaints; escalates issues to Executive Chef, as required; Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives; Provides training and in-services regarding cooking techniques, safety, and sanitation regulations, operating policies and procedures, etc. Ensures performance appraisals are completed in a timely manner. Performs related duties as required
