Banquets Jr. Sous Chef

OVERVIEW:

The Jr. Sous Chef is responsible for the daily operations of the associated areas of kitchen and maintains the culinary highest standards of all the outlets. The  Jr. Sous Chef is managing all other food preparation associates, and drives the motivation and productivity of the culinary team. The Jr. Sous Chef reports to the Banquet Chef.

Jr. Sous Chef Responsibilities

• Maintaining food quality and always ensuring guest satisfaction
• Consistently tracking kitchen inventory, preparing and ordering all items regarding the needs of all the outlets and banquet events
• Recruiting staff and monitoring their performance
• Assisting on scheduling culinary team members and ensuring schedules are posted in a timely manner.
• Assisting in maintaining the overall food and labor cost
• Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
• Ensuring that all the items at dry storages and coolers follow FIFO procedure
• Assisting on menu development and maintaining recipe standardization
• Monitoring equipment maintenance and condition
• Monitoring all team members are in their respected positions
• Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
• Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
• Memorizing food recipes and food preparation instructions
• Remaining aware of culinary trends and always seeking to improve.
• Monitoring prep products in speed racks according to the needs of BEO
• Taking responsibility for shift during absence of Banquet Chef
• Supervising team members on cleans, breaks down, and puts away all culinary equipment including: ovens, mixers, proofer, floors, freezer, and walk-ins.
• Taking charge of garde manger opening, closing and other side duties as directed by the Banquet Chef
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• High school diploma or GED
• Ability to meet strict deadlines under pressure
• Creativity in new menus and encouraging others to participate
• Minimum two (2) years of Cook 1 or related Jr. Sous Chef experience in a high volume or luxury hotel
• Current SERVSAFE certification or has successfully completed a sanitation course within the past year
• Current food handler’s card and other certification as required by federal/state/local law
• Must be able to multitask and prioritize daily task list.
• Attend all hotel required meetings and trainings.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands including holidays
• Experience implementing new food concepts and menus
•  Experience with creating schedules, labor costing, payroll administration, and Associate performance management required

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

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