Position Summary: A Jr. Sous Chef’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing cooks in their area in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.
Essential Functions:
§ Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
§ Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
§ Assist in developing menu in collaboration with Sous Chef, Executive Sous Chef and Executive Chef.
§ Assist in monitoring and controlling all food production and ensuring all recipes are constantly followed by cooks
§ Oversee the preparation of ingredients that should be frequently available (vegetables, spices etc.)
§ Put effort in optimizing the cooking process with attention to speed and quality
§ Assist with continually train and update staff.
§ Ensure adequacy of supplies at the cooking stations.
§ Provide administrative assistance to the Sous Chef as needed
§ Ensure that all kitchen equipment is in good working order.
§ Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
§ Ensure safe working environment and techniques in the kitchen.
§ Model and promote good working relationship with Front of the House managers and staff.
§ Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
§ Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
§ Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
§ Monitor and promote to all staff the importance of resort asset protection
§ Facilitate monthly departmental meetings and follow through on unresolved topics.
§ Other duties as assigned
Candidate Profile:
Education and Experience
§ Associates degree in culinary arts plus 2 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
§ Ability to organize and manage multiple priorities
§ Excellent interpersonal and communications skills
§ Ability to perform as a strong team player
Physical Demands
§ Ability to stand for extended periods of time
§ Ability to bend, lift and carry heavy objects.
Preferred Traits
§ Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
§ Ability to motivate others and lead people in the area of correct procedures and follow through.
§ Good personal hygiene.
Skills and Knowledge
§ Writing - Communicating effectively in writing as appropriate for the needs of the audience.
§ Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
§ Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
§ Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
§ Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
§ Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
§ Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
§ Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
§ Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
§ Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
§ Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
§ Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.
Management Competencies
§ Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
§ Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
§ Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
§ Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
§ Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
§ Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
§ High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
§ Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
§ Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.