Junior Sous Chef

• Supervise and coordinate activities of cooks and workers
• Determine how food should be presented and create decorative food displays
• Ensure proper portion, arrangement, and food garnish to be served
• Monitor the quantity of food prepared
• Inform Food & Beverage service staff of menu specials and out of stock items
• Prepare special meals or substitute items
• Assist cooks and kitchen staff with various tasks
• Monitor stock of kitchen supplies and food
• Maintain kitchen logs for food safety program
• Ensure the quality of food items and notify manager if a product does not meet specifications
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees
• Follow company and safety policies and procedures
• Address guests’ service needs
• Speak with others using clear and professional language
• Develop and maintain positive working relationships with others
• Ensure adherence to quality expectations and standards

• Supervisory experience of at least 2 years
• 4 to 6 years of related work experience
• Technical, Trade, or Vocational School Degree

None

• Equal opportunity employer
• Non-discrimination on any protected basis including disability, veteran status, or other basis protected by law
• Belong to a global team
• Employee inclusivity and diversity