Reporting to the Chef the Junior Sous-Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.
WHAT YOU'LL DO
Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programsEnsure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.Prepare and cook foods of all types, on a regular basis, for special guests and functions.Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.Working a station if needed.Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.Monitoring and managing service, quality, health + safety and cleanliness....