Jr. Sous Chef

- Report to work in clean uniform at posted scheduled times.
- Prepares all side dishes, stocks, foods and accompanying garnishes for assigned station.
- Set-up and see that assigned station is ready to serve fifteen (15) minutes prior to lunch and dinner service.
- Making sure that all food is prepared fresh, portions are consistently controlled. Food tickets are complete and out in a timely manner.
- Labels and dates all produce and food items according to health regulatons. Preparing food in a first-in first-out method.
- Sets up, maintains and breaks down station, assisting other stations if needed.
- Notifies Chefs in advance of all expected shortages, or food spoilage.
- Ensures that work station and equipment are clean and sanitary.
- Adheres to health and safety regulations.
- Maintains neat professional appearance, wearing a clean uniform at all times and observes good personal hygiene.
- Set a good example for the cooks, have extensive knowledge of all recipes and cross trained on all stations.
- Focused on delivering only the highest standards, and making sure each dish is perfect before it leaves the pass.
- Assists the executive chef and executive sous chef in menu development, inventory, and managing the team.
- Assists with any other duties, including helping other stations and being a leader.
- Follow all safety procedures for operating machinery and tools, clean kitchen equipment immediately following its use.
- Keep par stocks at proper levels. Increase or decrease production as necessary.
- Inform management of any problems concerning food quality or production control.
- Follow ?Clean as you work? policy, responsible for sanitation and cleanliness of station at all times.
- Maintain high standards of quality and appearance for all food prepared and served.
- Attend all kitchen employee meetings.
" - At the end of the shift, clean entire station, including reach-ins, and shelves as well as keeping coolers organized at all times.
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Performing their duties as prescribed by the quality standards established by the Executive Chef. Saut? Cook prepares all foods according
to restaurant recipes and standards.

- Present a positive, professional image.
- Must be self-motivated, a leader in the kitchen.
- Reliable and predictable attendance.
- Ability to learn and consistently execute recipes and train others.
- At least 2 years experience cooking in a fast paced kitchen.