Jr Sous Chef (Tournant)
Summary: The Sous Chef Tournant’s primary responsibility is to plan and supervise food preparations, kitchen cleanliness and safety. The position requires passion for the culinary arts and dedication to the pursuit of excellence.
Essential Duties
- Represents St Julien as a great place to work and as a great place to stay, dine, and relax
- Promotes teamwork and morale
- Maintain quality standards
- Know menus and able to assist any culinary associate
- Sets up line requirements and staffing
- Estimates food requirements and order food from suppliers
- Supervises, directs and assigns work of cooks and stewards
- Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed
- Gives instructions to cooking personnel in fine points of cooking. Inspect the kitchen and walk-ins for satisfactory cleaning and repair.
- Maintains proper sanitation/health code procedures
- Ensures safety training is up to date and continuous
- Coaches and disciplines kitchen associates when appropriate
- Inspects and tastes all food prepared before serving and adjusts flavors and presentation if needed
- Performs butchering and yield test
- Performs with the Executive Chef and Executive Sous Chef utilizing the 10 day forecast and F&B forecast
- Breaks down line, dish room, VIP, banquet kitchen and loading dock
- Organizes coolers, freezer and dry storage
- Requisitions food and create pars
- Produces accurate recipes including portion control, pricing and costing
- Able to perform all tasks and duties in kitchen operation including, but not limited to, all line stations, dishwashing, expediting, preparation and butchery
- Adheres to St Julien's environmental commitment and Zero Waste goals
Qualifications:
- 3-5 years of culinary experience in upscale restaurants
- Management experience required
- Culinary school diploma or approved apprenticeship
