Jr. Sous Chef - Limelight Mammoth

Jr. Sous Chef - Limelight Mammoth

The Jr. Sous Chef supports in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Executive Chef.

Applications for this position will be accepted until June 14, 2026.

Assist the Executive Chef with all kitchen needs

Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations

Cook and prepare food to order on daily basis

Properly stores all mise en place and submit production needs for following day by shift end

Works all stations as required

Develop and train line staff to standard performance level

Assure safe and clean work conditions for all personnel

Communicate with the Executive Chef to assure proper service according to assigned shift

Expedites Breakfast Buffet or Dinner service from inside the line as needed

Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards

Maintains cleanliness guidelines for all kitchen production, walk-ins and storage areas

Assist in daily inventories as needed

Other duties as assigned

Culinary degree or equivalent work experience required

ServSafe certification required

5 years of culinary experience required

Knowledge of purchasing food and beverage

In-depth knowledge of culinary techniques, food preparation, and kitchen equipment

Knowledge of high-volume production

Familiar with menu costing, inventory, and ordering

Familiar with hotel fire, safety and health procedures. Assist in emergency and security procedures as directed by management

Ability to read a P&L and understand the dynamics of labor and food cost management

Ability to assist culinary team in achieving labor and food budgets

Strong understanding of food safety regulations and sanitation standards

Strong time management skills, with the ability to work under pressure and multitask effectively

Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences

Ability to bring concerns guest or kitchen concerns to Executive Chef's attention

Ability to maintain a high level of quality control and consistency in food preparation and presentation

Ability to understand written and spoken English, Spanish a plus

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks