Junior Sous Chef - Banquets

Junior Sous Chef - Banquets (Food Services)

RESPONSIBILITIES

Leads the kitchen team in the absence of the Sous Chef/Exec Chef Provides daily guidance to junior kitchen staff members, including but not limited to, line cooking, food preparation, and dish plating, addressing/correcting performance concerns timely. Assists in the training of new kitchen staff to restaurant and kitchen standards. Daily temperature screenings for all culinary staff. Inspection of daily station SOPs, ensuring opening/closing procedures are followed. Make informed decisions when food issues arise and Chefs are not available, ensuring the best possible guest experience. Actively develop trusting and transparent relationships with peers in the culinary department, and around the hotel. Oversee and maintain kitchen stock and ingredient pars, placing food order list as needed. Ensures a first in, first out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Assist in menu preparation. Creation of daily specials. Must be able to work all stations without supervision, as business needs demand. Exceptional knowledge of OSHA and Health department standards. Maintain safety, hygiene and cleanliness in and around the kitchen. Report all areas of concern for correction and/or repair.

BENEFITS

Success Coach every Thursday Fifty percent off your restaurant bill for up to six guests 401 (k) Discounted Bus Passes Free meals during shift PTO Program & so much more!

JOB SPECIFICATIONS

Physical Demands: Requires walking and standing to a significant degree. Requires ability to move fingers and hands easily and quickly. Requires oral communication with kitchen staff/hotel staff. Requires ability to taste and smell (testing cooked food). Requires reaching, bending, stopping, shaking, stirring and wiping. Requires lifting between 35 to 50 pounds frequently, infrequent lifting up to 100 pounds. Environmental Conditions: Inside with protection from weather conditions but may experience varying kitchen temperatures. Essential Skills: Leadership skills, Team building shills, ability to learn and improve performance. Advanced skills in culinary techniques. Strong organizational skills, Attention to Detail, Ability to work well under pressure, with a professional sense of urgency. Self-Motivated, Creative Problem-solving Skills, Strong Verbal and Written Communication Skills, Positivity. Ability to work in a collaborative, team environment. Educational/Vocational Preparation: High school graduate, 5+ years experience in upscale restaurant kitchen. 1 to 2 years supervisory experience required. Current Food Safety Certification. Must have a flexible schedule, including weekends and holidays. Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping or tripping. This Job Description is intended to provide a general overview of the tasks, duties and responsibilities with the position identified below. Although an individual employed in this position is expected to perform all of the functions referenced below, differences may exist depending on the specific location where an individual may be working. The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided based on qualifications, merit, and business need.This policy applies to all terms and conditions of employment. #J-18808-Ljbffr Townsend Management Company, LLC in