Sous Chef Junior

About the Role

St. Regis Hotels & Resorts is seeking a Sous Chef Junior to join the culinary team in the Red Sea region. This full-time position is an entry-level management role focused on achieving daily kitchen objectives and supporting overall kitchen operations. The successful candidate will assist in leading staff while actively participating in all phases of kitchen work, including food production, purchasing, and sanitation, ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards within the kitchen.
• Supervise the production and preparation of food items, ensuring quality standards are met.
• Lead shifts, personally preparing food items and executing requests to specifications.
• Coordinate with Restaurant and Banquet departments to ensure timely service and food delivery for events.
• Assist in determining food presentation and creating decorative food displays.
• Supervise daily shift operations and ensure employees maintain work area cleanliness and sanitation.
• Monitor staffing levels to meet guest service, operational needs, and financial objectives.
• Communicate performance expectations and provide feedback during the employee performance appraisal process.
• Conduct training as appropriate and monitor employee progress.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Establish positive guest relations and handle guest problems or complaints, escalating as necessary.

Qualifications and Experience

Candidates should possess 2-5 years of experience in the culinary, food and beverage, or a related professional area. Specific educational requirements include:

• A high school diploma or GED combined with 4 years of experience in culinary, food and beverage, or a related professional field.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, along with 2 years of experience in culinary, food and beverage, or a related professional field.

Work Environment and Goals

This role involves working within a dynamic culinary team, supporting departmental goals through consistent communication and active participation in meetings. The Sous Chef Junior will contribute to developing new recipes, concepts, and promotions for the outlet and catering services. The position requires adherence to loss prevention policies and procedures and a continuous effort to improve service performance.

Employee Support and Development

The Sous Chef Junior will play a role in supporting the culinary team by ensuring all employees have proper supplies, equipment, and uniforms. This includes handling employee questions and concerns, participating in ongoing employee recognition programs, and ensuring the completion of assigned duties. The role also involves reporting equipment malfunctions to the relevant department.