JUNIOR SOUS CHEF'S RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:
- Oversee prep and cooking on all stations, assisting line cooks, as needed
- Ensure that all procedures and recipes are properly executed
- Assist with managing inventory & costs
- Manage line cooks and prep teams, including training, coaching, and disciplining
- Assist in ordering all products based on par systems and inventory management and oversee all ordering and inventory to ensure low food costs
- Assist the management including recruiting, hiring, scheduling, reviewing and terminating
- Manage staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.
- Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in Manager meetings to address these issues.
- Oversee quality control of all food production and execution
- Develop unique and visually appealing plating designs for new dishes
- Create new menu items upon guest requests and seasonally and record the recipes of these menu items for consistent replication
- Ensure all health and safety standards are upheld by enforcing high sanitation standards
- Address all kitchen-related problems and incidences in a timely and effective manner
- Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
- Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
- Completing and maintain inventories with purchaser
- Possess knowledge and understanding of the Purchase and Loss Statement on a monthly basis
- Continually work through R&D process with Chef de Cuisine to further dishes on the menu
- Report directly to the Chef de Cuisine
QUALIFICATIONS:
- Genuinely hospitable and caring of each and every guest's experience
- 1-3 years' experience in a comparable role
- Must have Day / Night / Weekend availability
PHYSICAL REQUIREMENTS:
- Ability to lift 10- 20lbs, if necessary
- Safely and effectively use all necessary tools and equipment
- Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant
BENEFITS & PERKS: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, commuter benefits, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!
This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team.
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!
