Jr. Sous Chef

Position Overview

The Jr. Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems.

Responsibilities

KEY RESPONSIBILITIES

• Assist Executive Sous Chef and Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product.
• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devise innovative product offerings for the restaurant.
• Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Supply Chain Management in identifying and sourcing required products.
• Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
• Monitors guest, partner and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• Ensures the accurate maintenance of the menu and recipe database.
• Responsible for cleanliness and sanitation of work areas.
• Performs related duties as required.
  
  
  

Other Duties

• Provides essential leadership to ensure functional food & beverage operations throughout the restaurant with a view to improving guest satisfaction, brand presence and effectiveness.
• In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
• Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production.
• Facilitates the development of the required organizational infrastructures to execute operations. Ensures accurate and effective staffing.
• Oversees and manages the coaching, training & development of culinary operations during the development stages and upon completion of each phase of development.
  
  
  

Qualifications

• A culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years at a supervisory level in a luxury restaurant or hotel setting.
• Ability to train, guide and coach line cooks and new hires.
• Strong teamwork and communication skills.
• Able to work long shifts in a fast-paced environment.
• Flexibility to work shifts, weekends, nights, and holidays.
• Food Safety certified.
• Able to be organized, manage time wisely and work with little to no direct supervision.
• Very high attention to detail.
• Sensitive to cultural nuances.
• Able to handle a multitude of tasks in an intense, fast paced environment.
• Ability to maintain a clean and professional appearance as per company policies.
• Ability to stand for extended periods of time.
• Ability to work together with other colleagues and maintain professional working relationships. Any relationships that could potentially pose a conflict of interest should be disclosed to HR and may require a written disclosure.
• Multi-lingual is a plus.