Junior Sous Chef - South Indian

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen

Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation

Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Maintains food handling and sanitation standards

Performs all duties of Culinary and related kitchen area employees in high demand times

Oversees production and preparation of culinary items

Ensures employees keep their work areas clean and sanitary

Works with Restaurant and Banquet departments to coordinate service and timing of events and meals

Complies with loss prevention policies and procedures

Strives to improve service performance

Communicates areas in need of attention to staff and follows up to ensure follow through

Leads shifts while personally preparing food items and executing requests based on required specifications

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Supervises and coordinates activities of cooks and workers engaged in food preparation

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in determining how food should be presented and creates decorative food displays

Supporting Culinary Team Activities

Supervises daily shift operations

Ensures all employees have proper supplies, equipment and uniforms

Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met

Ensures completion of assigned duties

Participates in the employee performance appraisal process, giving feedback as needed

Handles employee questions and concerns

Communicates performance expectations in accordance with job descriptions for each position

Participates in an on-going employee recognition program

Conducts training when appropriate

Monitors employees progress towards meeting performance expectations

Maintaining Culinary Goals

Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results

Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets

Providing Exceptional Customer Service

Sets a positive example for guest relations

Handles guest problems and complaints seeking assistance from supervisor as necessary

Empowers employees to provide excellent customer service within guidelines

Additional Responsibilities

Reports malfunctions in department equipment

Purchases appropriate supplies and manages food and supply inventories according to budget

Attends and participates in all pertinent meetings