Jr Sous Chef
Responsibilities:
Supervise the preparation and execution of food items; Calculate food cost and labor cost; Inspire excellence and build camaraderie and team morale; Expedite during service; Create and execute specials for service; Ensure the kitchen is prepared and 'A' ready at all times for health inspections; Abide by and uphold company policies and standards, as well as state sanitations/health regulations; Attend financial meetings with management team and executive teamsAddress any opportunities with a sense of urgency; Manage hourly kitchen staff through scheduling, payroll, hiring, training and coaching; Assist Executive Chef in other areas as needed; Conducts daily walk through to ensure all stations prepared for opening and meal service; Documents all incidents and accidents; follows appropriate procedures; Attends all scheduled and appropriate meetings; In conjunction with the F&B management team, assists in maintaining a high level of service in accordance with established standardsRequirements:
Excellent culinary skills; Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations; Able to work in a standing position for long periods of time; A culinary degree; or at least 2 years of progressive experience in a hotel or a related field.
Recommended Skills Calculations Finance Scheduling Coaching And Mentoring Cooking Estimated Salary: $20 to $28 per hour based on qualifications.
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