Jr. Sous Chef

Jr. Sous Chef Department:Kitchen Reports to:Executive Chef Purpose: The Jr. Sous Chef’s responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Jr. Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Jr. Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef’s direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications. Job Knowledge and Essential Duties: • Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef. • Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees • Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations. • Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department. • Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department. • Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation. • Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual and Food Orientation Manual. • Directs and assists in all kitchen duties where assistance and direction are necessary. • Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets. • Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef. • Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing. • Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation. • Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue. • Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage. • At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability. • Incorporates safe work practices in job performance. • Attends staff meetings. • Assist with preparation of family meals. • Fill in for the Executive Chef in planning and directing food preparation when necessary. • Resolves any issue that arises and reports to Executive Chef immediately. • Must have a flexible schedule and must be able to work weekends, holidays and special events. • Performs other duties as assigned. Education/Experience:Some high school/college education preferred; and 2-3 years recent verifiable experience or training in related field. Language Skills:Ability to read and speak English required in order to perform the duties of the job. Ability to read and comprehend instructions, correspondence, and memos. Mathematical Skills:Basic math skills required. Reasoning Ability:Problem-solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests. Physical Demands:Regularly stands, walks, constantly turning and reaching, constantly performing precision work with hands and fingers. Long hours spent on feet. Occasionally sits, climbs, balances stoops, kneels, crawls or crouches. Occasionally lifts up to 25 to 50 pounds. Be able to handle the heat for long period of time. Vision Requirements:Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus. Environment/Noise:Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobart mixers, refrigeration systems, etc. Occasionally works in outdoors. Certificates:Food Handlers Card (nice to have) Skill and Ability PreferencesCulinary schooling may be required. Offered Benefits and Employee Perks: Full Time Medical, Dental and Vision Benefits Company sponsored Life Insurance benefits Paid Vacation and Sick Time 8-Paid Holidays 401(k) Retirement Plan Benefit Conditions: • Waiting period may apply Work Remotely • No This company participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company. Job Type: Full-time Pay: $26.00 - $28.00 per hour Benefits: • Dental insurance • Health insurance • Vision insurance Shift: • 8 hour shift • Day shift • Evening shift • Morning shift • Night shift Work Location: In person