Junior Sous Chef

About the Role

St. Regis is seeking a Junior Sous Chef to join their team. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading staff and actively participating in all kitchen areas, including food production, purchasing, and sanitation. The Junior Sous Chef contributes to ensuring guest and employee satisfaction while adhering to the operating budget. The position requires 2-5 years of relevant experience.

Key Responsibilities

• Maintain food handling and sanitation standards.
• Oversee the production and preparation of culinary items.
• Ensure employees maintain clean and sanitary work areas.
• Coordinate with Restaurant and Banquet departments for service and timing of events and meals.
• Comply with loss prevention policies and procedures.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Supervise and coordinate activities of cooks and other food preparation staff.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.

Team Leadership and Support

• Supervise daily shift operations.
• Ensure all employees have proper supplies, equipment, and uniforms.
• Monitor staffing levels to meet guest service, operational needs, and financial objectives.
• Ensure the completion of assigned duties by staff.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Address employee questions and concerns.
• Communicate performance expectations in accordance with job descriptions.
• Conduct training when appropriate and monitor employee progress.

Operational Goals and Customer Service

• Participate in department meetings and communicate departmental goals to achieve desired results.
• Support and assist with new menus, concepts, and promotions for restaurant outlets and banquets.
• Set a positive example for guest relations.
• Handle guest problems and complaints, seeking supervisor assistance when necessary.
• Empower employees to provide excellent customer service within established guidelines.

Additional Duties

• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Attend and participate in all pertinent meetings.

Qualifications

• 2-5 years of experience in a culinary role.
• Demonstrated ability to lead staff and manage daily kitchen operations.
• Strong understanding of food handling, sanitation standards, and loss prevention policies.
• Ability to prepare and cook various food types and assist with food presentation.