Junior Sours Chef
Main Responsibilities
Assisting in Leading
Kitchen Operations for Property
Provides
direction for all day-to-day operations.
Understands
employee positions well enough to perform duties in employees’ absence or
determine appropriate replacement to fill gaps.
Provides
guidance and direction to subordinates, including setting performance standards
and monitoring performance.
Utilizes
interpersonal and communication skills to lead, influence, and encourage
others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving
as a role model to demonstrate appropriate behaviors.
Ensures
property policies are administered fairly and consistently.
Reviews
staffing levels to ensure that guest service, operational needs and financial
objectives are met.
Establishes
and maintains open, collaborative relationships with employees and ensures
employees do the same within the team.
Solicits
employee feedback, utilizes an “open door” policy and reviews employee
satisfaction results to identify and address employee problems or concerns.
Supervises
and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate
new cooking techniques and equipment to staff.
Setting and Maintaining
Goals for Culinary Function and Activities
Develops
and implements guidelines and control procedures for purchasing and receiving
areas.
Establishes
goals including performance goals, budget goals, team goals, etc.
Communicates
the importance of safety procedures, detailing procedure codes, ensuring
employee understanding of safety codes, monitoring processes and procedures
related to safety.
Manages
department controllable expenses including food cost, supplies, uniforms and
equipment.
Participates
in the budgeting process for areas of responsibility.
Knows
and implements the brand’s safety standards.
Ensuring Culinary
Standards And Responsibilities Are Met
Provides
direction for menu development.
Monitors
the quality of raw and cooked food products to ensure that standards are met.
Determines
how food should be presented, and create decorative food displays.
Recognizes
superior quality products, presentations and flavor.
Ensures
compliance with food handling and sanitation standards.
Follows
proper handling and right temperature of all food products.
Ensures
employees maintain required food handling and sanitation certifications.
Maintains
purchasing, receiving and food storage standards.
Prepares
and cooks foods of all types, either on a regular basis or for special guests
or functions.
Skills
Inventory
Management
Menu
Development
Microsoft
Office
Casual
Dining Experience
Fine
Dining Experience
Fast-Paced
Experience
Fluent
in English
Culinary
Degree/Training
Pastry
Education
Cleanliness
Food
Safety
Food
Preparation
Safe
Food Handling
Classical
Cooking Techniques
How To Apply
