Kitchen Leader

Job Summary

The Junior Sous Chef role is a leadership position in the kitchen, responsible for ensuring culinary standards and responsibilities are met.

Key Responsibilities:

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• Maintain food handling and sanitation standards.">
• Perform all duties of Culinary and related kitchen area employees in high demand times.">
• Oversee production and preparation of culinary items.">
• Ensure employees keep their work areas clean and sanitary.">
• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.">
• Comply with loss prevention policies and procedures.">
• Strive to improve service performance.">
• Communicate areas in need of attention to staff and follow up to ensure follow through.">
• Lead shifts while personally preparing food items and executing requests based on required specifications.">
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.">
• Supervise and coordinate activities of cooks and workers engaged in food preparation.">
• Check the quality of raw and cooked food products to ensure that standards are met.">
• Assist in determining how food should be presented and create decorative food displays.">

Requirements

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.

Benefits

This role contributes to ensuring guest and employee satisfaction while maintaining high-quality culinary standards.

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.