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Junior Sous Chef

2 months ago

Santa Monica, United States Sand & Sea Full time $65,000 - $67,400
Job DescriptionJob Description

TITLE:

Jr. Sous Chef (Salary: Up to $67,400)

DEPARTMENT:

Food & Beverage

STATUS:

Exempt, Full Time, Regular

SUPERVISED BY:

Chef de Cuisine

SUPERVISES:

Culinary Team Members

This position is responsible to mainly assist and work with the Chef de Cuisine, and in partnership with the Director of Food & Beverage and Food & Beverage Manager. The Jr. Sous Chef will help orchestrate the production of the menu to prepare and cook food for hotel guests and public with the assistance of the culinary team. The Jr. Sous Chef is a part of the leadership team who will help champion all best practices, procedures, team training and guest satisfaction. All team members are responsible for sustaining the Company’s mission, core values, and holistic business model, promoting diversity and fostering a fair and compassionate work environment.

ESSENTIAL DUTIES:

  • Ensure that all food meets the highest quality standards and served on time.
  • Responsible for the day-to-day operation of the culinary department in partnership with Chef de Cuisine. The Jr. Sous Chef will also lead the team of culinary professionals by example and integrity.
  • Be able to follow directions, a team player, provide ideas and suggestions regarding the operation. Be able to communicate with management and employees in an honest and transparent manner.
  • Lead by example by following discipline safety and hands on approach to management of the kitchen.
  • In partnership with the Chef de Cuisine, the Jr. Sous Chef will help develop a highly-motivated, pro-active culinary team with the highest ethical standards that delivers a cost-effective and quality-oriented service product.
  • Conduct training of Line Cooks and other kitchen staff on cooking techniques. Documentation of this training is important.
  • Ability to coach and counsel kitchen staff timely, in a private setting, in accordance with Company policies and Standard Operating Procedures (SOP).
  • Ensure effective communication with staff through daily line-ups.
  • Ensure that the culinary team is always in their proper uniform, neat and clean.
  • Exceed guest expectations of food quality and service.
  • Ensure that all food is prepared according to the recipe and photographic guidelines.
  • Regularly communicate with Chef de Cuisine, Director of Food & Beverage and Food & Beverage Manager.
  • Enforce best practices for safety and sanitation in the kitchen.
  • Ensure that assigned galley personnel maintain the par stocks assigned for food products and equipment.
  • Assist with all other tasks as requested by Chef de Cuisine, Director of Food & Beverage and Food & Beverage Manager.
  • In partnership with Chef de Cuisine, Director of Food & Beverage and Food & Beverage Manager, will plan the menu, create new recipes, as necessary, and design the planning presentation.
  • Will assist with operational management of the culinary team.
  • Will help spearhead the menu development, team member hiring and training and conducting team member growth plans.
  • Will assist in managing labor, budget forecasts, maintain food costs, and lead the culinary team.
  • Maintain a high-level presence in the kitchen that drive teamwork and consistency.
  • Communicate with other departments and extended hotel team in order to ensure the alignment remains.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

  • Honesty: has honest, direct, and factual communication and actions with internal and external customers.
  • Collaboration: proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.
  • Integrity & Loyalty: conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.
  • Humble: conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.
  • Innovation: constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.
  • Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.
  • Flexible: considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.
  • Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.
  • Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;
  • Diversity: Strong commitment to diversity and equality in a company culture.
  • Communication: Strong communication (verbal and written) and presentation skills.
  • Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.
  • Champion for Change: Ability to work in a fast-paced environment with little to no training when business requires

EXPERIENCE/SKILLS:

  • Good communication skills and leadership abilities.
  • Experience and ability to thrive in a high-pressure, challenging, and fast-paced environment.
  • Creative and innovative thinker.
  • Exceptional standards for cleanliness, health and safety.
  • Menu planning and design.
  • Experience in preparing contemporary California cuisine
  • Purchasing, vendors/purveyors’ relationships.
  • Cost control and recipe costing.
  • Effectively manage inventories and storeroom organization.
  • Teamwork schedules, employee relations and disciplinary procedures.
  • Train/mentor the team. Acknowledge, recognize and reward great teamwork.
  • Experience in cooking with Turbo Chef is a plus.
  • Work any shift including weekend and holidays.
  • Ability to speak Spanish is preferred.

EDUCATION:

  • High School diploma or GED. Culinary degree is highly preferred.
  • Proficiency in Excel.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

  • Able to sit and work at a computer keyboard for extended periods of time.
  • Able to stoop, kneel, bend at the waist and reach on a daily basis.
  • Able to lift and move up to 50 pounds occasionally.
  • Regular and on-time attendance is critical.
  • Hours occasionally exceed 40 hours per week including weekends and holidays.
  • Ability to stand during shifts

OTHER:

  • Other duties as assigned.

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.


Our post-offer background check process includes a background check (HireRight) and a drug-screen.

We participate in E-Verify.

We are an Equal Opportunity Employer.