Junior Sous Chef

Description

The Hilton Houston Westchase has an exciting opportunity to join our team as a Junior Sous Chef. The Junior Sous Chef plays a crucial role in the kitchen hierarchy, assisting the Sous Chef and Executive Chef in various tasks to ensure the smooth operation of the kitchen including preparing and cooking food by performing the following duties.

Responsibilities
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, presentation, garnishing, and sizes of portions are as prescribed.
• Supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning, and recipes.
• Supervises cooking standards to maintain a high quality of food and service on a consistent basis.
• Assumes responsibility for the kitchen in the absence of the Executive Chef or Sous Chef.
• Enforces standard recipes for all food served to ensure portion control and consistency.
• Supervise and lead kitchen staff, ensuring a smooth and efficient workflow.
• Oversee food preparation, quality, and presentation to maintain high culinary standards.
• Manage inventory, order supplies, and control food costs.
• Train and mentor kitchen staff to enhance their skills and performance.
• Ensure compliance with health and safety regulations.
• Ensures that the highest standards of sanitation and cleanliness are maintained throughout the kitchen and food and beverage areas.
• Offers suggestions to the Executive Chef and Sous Chef concerning improvements in the kitchen to enhance associate satisfaction, and guest satisfaction, maintain payroll, and enhance food sales.
• Tests cooked foods by tasting and smelling.
• Participates in BEO meetings.
• Maintains the safety and security of all kitchen areas. Ensures the proper handling of all kitchen equipment, i.e. slicer, grills, and dishwasher.
• Performs other duties as assigned by management.
• Assist in training new kitchen employees

Qualifications
• Two years of restaurant Lead Cook or Chef de Partie experience.
• Bachelor's Degree (B.A.) from a four-year college or university; Associate degree (AS) from a two-year trade school; or one to two years related experience and/or training; or equivalent combination of education and experience.