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
- Maintains proper sanitation/health code procedures
- 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:
- 7-10 years of culinary experience in upscale restaurants
- Management experience required
- Culinary school diploma or approved apprenticeship
- Must be available late nights, weekends and Holidays
