JUNIOR SOUS CHEF

JUNIOR SOUS CHEF

Job Summary: The junior sous chef is responsible for supervising the staff of line cook levels I, II, and III and chefs de partie, along with stewards and store room staff.

Responsibilities:

• Ensuring the flow of food are at the required level of excellence and prepared in a timely manner.
• Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed.
• Overseeing the delivery of menu items to a la carte service staff, banquets, specialty kitchens, and employee cafeteria on time.
• Working with the chef de cuisine on a la carte menu line, creating and plating on-trend menu items, and themed buffet items for Banquet Departments.

Qualifications:

• High School Diploma Completion of apprenticeship certificate and/or vocational training
• Four (4) years' experience.
• Associates Degree in Culinary Arts.
• Food Handler's Permit.