JUNIOR SOUS CHEF

Position Overview:

Supervises all area of responsibility throughout all food outlets, execution of food standards; including preparation, cost control and presentation of food items. Inspects food quality indicators, and time control requirements.

Essential Job Functions:

• Executes food standards, including preparation, cost control and presentation of food. Inspects food quality indicators and time control requirements of all employees.
• Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
• Supervise area of responsibility.
• Performs as a team member with cooks, dishwashers, supervisors, and pertinent Culinary Associates in producing a smoothly and efficiently run operation on a scheduled shift.
• Develops and follows all recipes and control procedures.
• Assists in all areas of food production as needed.
• Responsible for food cost and portion control.
• Responsible for scheduling and labor cost control.
• Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.
• Preparation of weekly departmental schedules and labor control
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor.
• May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas.
• Advice supervisor of low inventory items and problems related to equipment, food quality, portions, etc.
• Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested.
• Assist cooks and stewards during peak activity periods.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May assist with other duties as needed.