Junior Sous Chef

Job Title Jr Sous Chef Status/Class Salary Reports to Senior Sous Chef & Executive Chef Supervises Cooks and Steward Job purpose To maintain the standards of the department, to ensure the smooth running of the operation and to keep in mind that our priorities are staff safety and happiness as well as guests/members satisfaction. Duties and responsibilities 1. Works scheduled shifts and schedules direct reports. 2. Adheres to all policies and procedures of the club. 3. Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation. 4. Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage. Provides cleaning check list and deep clean schedule for workers and makes sure daily and weekly duties are completed to acceptable standard. 5. Works in tandem with service staff to provide exceptional service. Member experience is our primary job expectation 6. Plans and executes specials and tasting menus to balance sales mix and within target food cost. Estimates food requirements and communicates product needs to Chef/Exec Sous Chefs or procures food from storage to eliminate slow moving and control inventory. 7. Maintains kitchen equipment and informs Exec Chef with any issues and engages facility workers for maintenance and repair in a professional and timely manner 8. Creates all food from a quality and caring standpoint with wholesomeness and freshness as a priority. We focus on local, made to order products as a quality standard with all menus. 9. Trains all staff on sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and prepping and cooking all foods. 10. Tastes and tests foods during mixing or cooking. Conducts quality checks using a tasting checklist. 11. Observes and tests food freshness. Conducts daily checks of freshness using sight, smell and TASTE of all ingredients. Maintains food pars and freshness in reach ins and walk in. 12. Preps, cooks, plates food, expedites. Works wherever is needed in all properties and off property when called for. 13. Maintains clean and organized cold and freezer and dry storage facilities with sweeps, mops and FIFO on a DAILY basis. 14. Maintains and trains on all hygiene and DeHAC guidelines and is in full and constant compliance of all regulations 15. Other duties may be assigned by General Manager, Executive Sous Chef, or Executive Chef as it pertains to any and all culinary duties. Follows direction from Front of House directors and is required to work respectfully with all employees. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The employee regularly is required to stand, walk, and taste or smell. The employee is occasionally required to talk or hear. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus

Job Type:

Full-time Pay:

$59,000.00 - $62,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance

Shift:

8 hour shift

Experience:

Culinary experience: 5 years (Required)

Leadership:

2 years (Required)

Work Location:

In person