Junior Sous Chef

Responsibilities Assist in the food preparation for the tavern at the hotel. Ensure product quality and service standards are met and provide optimum dining service to hotel guests. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products. Prepare and portion food products prior to cooking. Perform final plate preparation and presentation, including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates. Qualifications 3+ years’ experience as a cook in a high‑volume professional kitchen. Familiar with basic and advanced cooking methods. Ability to work long hours, including weekends and holidays. Basic allergy knowledge. Full knowledge of correct cooking temperatures for all vegetables and proteins. Ability to use cutting tools and calibrated food‑grade thermometer. Full knowledge of the state’s health codes and Eco‑Sure Food Safety and Health Report. Active Food Handler’s certification. Strong organizational skills. Ability to work independently. Must be on your feet for long periods of time. Must be able to lift at least 50 pounds. At least 21 years of age. Desire to exceed expectations. Energetic personality. Equal Opportunity Employer Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr