Sous Chef Junior

About the Role

Sheraton is seeking a Sous Chef-Junior to join their team in a full-time capacity. This entry-level management position focuses on achieving daily kitchen objectives, assisting in staff leadership, and personally contributing to all kitchen areas including food production, purchasing, and sanitation. The role is integral to ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain high standards for food handling and sanitation.
• Perform culinary duties and related kitchen area tasks during peak demand.
• Oversee the production and preparation of culinary items.
• Ensure employees maintain clean and sanitary work areas.
• Coordinate with Restaurant and Banquet departments to align service and timing of events and meals.
• Comply with all loss prevention policies and procedures.
• Actively work to improve service performance.
• Communicate areas requiring attention to staff and follow up to ensure completion.
• Lead shifts, personally preparing food items and executing requests according to specifications.
• Prepare and cook various types of food, for regular service or special guests/functions.
• Supervise and coordinate the activities of cooks and other food preparation workers.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.

Operational Supervision and Staff Management

• Supervise daily shift operations within the kitchen.
• Ensure all employees have the necessary supplies, equipment, and uniforms.
• Monitor staffing levels to meet guest service, operational needs, and financial objectives.
• Ensure the completion of assigned duties by kitchen staff.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Address employee questions and concerns in a timely manner.
• Communicate performance expectations clearly, in accordance with job descriptions for each position.
• Contribute to an ongoing employee recognition program.
• Conduct training sessions for staff when appropriate.
• Monitor employee progress towards meeting established performance expectations.

Experience Requirements

Candidates for the Sous Chef-Junior position should possess 2-5 years of relevant experience in a culinary or kitchen management role.

Work Type

This is a full-time position.