Jr. Sous Chef - Hotel Banquets

Job Summary:

Assist the Executive Chef in supervising food production for a la Cart functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. The Junior Sous Chef shall lead by example and always conduct themselves in a manner that is fitting for a first-class private country club and a fine dining establishment.

Junior a-la-cart Sous Chef Functions:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
• Personally, works in any station as assigned by the Executive Chef
• Helps plan energy conservation procedures in the kitchen
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Consults with dining service personnel during daily line-ups
• Always keeps an open line of communication with BOH and FOH management/staff
• Assists in maintaining security of kitchen including equipment. food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food items
• Expedites food orders during peak service hours while assuring high standards of quality control
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations
• Checks set-up and prep is completed before service time and inspects presentation of food items to insure that quality standards are met
• Reports all member/guest complaints to the Chef and assists in resolving complaints
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef

• Available to work weekends, evening shifts and major holidays (Easter, Mother’s Day, Thanksgiving, along with other special events from time to time)
• Mandatory compliance with all safety regulations, procedures, policies, and rules
• Regular and predictable attendance.
• Always arrives punctually in full uniform with a neat & professional appearance.
• Frequently Wash Hands for proper food handling

Education and Experience:

• Must be at least 18 years old.
• High School Diploma or Equivalent
• Food preparation – min. 4 years
• Supervision - min. 2 years preferred
• Possess a basic knowledge of excellent service standards, guest relations, food, and beverage preparations as well as etiquette.

Physical Requirements:

• Prolonged periods of standing and walking
• Requires standing for extended periods, walking, pushing, carrying, bending, reaching, stooping, kneeling, or crouching.
• Able to lift 25 pounds without assistance and more than 50 pounds with assistance.