Junior Sous Chef

Human Resources Team · Saint-Vincent

JUNIOR SOUS CHEF

Job Summary: The junior sous chef is responsible for supervising the staff of line cook levels I, II, and III and chefs de partie, along with stewards and store room staff.

Responsibilities:

Ensuring the flow of food are at the required level of excellence and prepared in a timely manner.
Overseeing that operational requirements, recipes, opening and closing procedures, and health codes are followed.
Overseeing the delivery of menu items to a la carte service staff, banquets, specialty kitchens, and employee cafeteria on time.
Working with the chef de cuisine on a la carte menu line, creating and plating on-trend menu items, and themed buffet items for Banquet Departments.

Qualifications:

High School Diploma Completion of apprenticeship certificate and/or vocational training
Four (4) years' experience.
Associates Degree in Culinary Arts.
Food Handler's Permit.

The junior sous chef is responsible for supervising the staff of line cook levels I, II, and III and chefs de partie, along with stewards and store room staff.

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