Junior Sous Chef

About the Role

St. Regis is seeking a Junior Sous Chef for a full-time position. This entry-level management role focuses on achieving daily kitchen objectives, assisting in staff leadership, and contributing to all areas of kitchen operations, including food production, purchasing, and sanitation. The Junior Sous Chef plays a key part in ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards consistently.
• 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 manage service and timing for events and meals.
• Comply with all loss prevention policies and procedures.
• Strive to enhance service performance and guest experience.
• Communicate areas requiring attention to staff and follow up to ensure execution.
• Lead shifts, personally preparing food items and executing requests according to specifications.
• Prepare and cook various types of food, for regular service or special 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.

Operational Leadership 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 all assigned duties by kitchen staff.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Address employee questions and concerns professionally.
• Communicate performance expectations in line 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 performance expectations.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary or kitchen management role. This position requires a professional who can effectively lead a team while actively participating in all kitchen functions.

Work Type

This is a full-time position, requiring dedication to daily kitchen operations and team supervision.