Jr. Sous Chef

Position: Junior Sous Chef - Seasonal

Classification: Non-Exempt Hourly Seasonal

Department: Culinary

Job Summary:

In addition to daily preparation of food as deemed necessary by Executive Chef, the Junior Sous Chef has the following responsibilities.

Responsibilities:

1. Answers directly to Executive Chef and Sous Chef and performs duties as assigned.
2. Supervises kitchen staff and communicates to assigned personnel their work responsibilities.   
3. Manages kitchen in absence of Executive Chef and Sous Chef.   
4. Trains, apprentices the line cooks as necessary. 
5. Maintains sanitary and hygienic food preparation environment.
6. Assists Sous Chef in Preparation and execution of Banquets.  
7. Assists line cooks as necessary for food production. 
8. Receives and inspects deliveries of meats, seafood, produce, and dry goods.
9. Butchers/processes all meats and seafood as needed for daily consumption.
10. Prepares and/or assists with staff meals. 
11. Prepares and/or assists in preparation of pastry items.  
12. Maintains knowledge and education of current culinary trends 
13. Ensures all food prepared in kitchen is prepared in accordance with quality standards as dictated by Executive Chef. 
14. Assist in inventory and cost control measures. 
15. Has knowledge of all kitchen stations to include grill, sauté, and pantry.
16. Assists Executive Chef with staff scheduling and purchasing as needed. 
17. Assists in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef. 
18. Maintains contact and relationships with distributor sales representatives in absence of Executive Chef. 
19. Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.
20. Assists with catering and preparing food for a variety of events, including wedding parties, private parties, garden clubs, meetings and Invitational’s. 
21. Maintains a safe work environment for self and others. Presents and/or attends mandatory safety training sessions and adheres to Club and OSHA safety requirements.  
22. Performs all other related duties as assigned.

Qualifications:

Education: Minimum of high school diploma. Prefer degree in Culinary Arts or related field.

Experience: Minimum of two years of related culinary experience required.

Requirements:

Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies.

Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks and supervise multiple food preparations at once.

Environmental Demands. Exposure to cleaning agents and hot oils and foods.  Flexible schedule working weekends and holidays.

Reports To: Executive Chef

Responsible For: 

Line Cooks

Pantry Cook

Food Preps

Dishwasher

Students, Culinary School