Jr. Sous Chef (Butcher and Kitchen Prep)

[{{ $ctrl._job.status.name | translate}}] Jr. Sous Chef (Butcher and Kitchen Prep)
Rosewood CordeValle San Martin

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Job description

Shift Type: Flexible

Job Title: Jr. Sous Chef (Butcher and Kitchen Prep)

Education: High School

Location: Rosewood CordeValle - San Martin, CA 95046 US (Primary)

Career Level: Assistant Manager

Category: Culinary

Job Type: Full-time

Compensation Currency: USD

Job Description:
Job Overview
 
Culinary Professionals with a minimum of four to five years’ experience within a Fine Dining Restaurant and (or) Luxury Hotel. Passionate about cooking and possess solid culinary skills; responsible for all facets of the Kitchen, able to adapt to fast pace environment and to   ensure a quality product is executed and guest satisfaction is ensured.  Responsible for the training of all entry level culinary staff on both the hot and cold lines of the kitchen in accordance with standards and policies.  Required to be proficient in knife skills and kitchen equipment usage, ability to prepare quality products including soups, sauces and to produce a high quality plate presentation to Rosewood standards. Must know all meat cuts and butchering techniques.
 
Job Functions
 
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Ensure that assigned staff have reported to work.
Coordinate meal and rest breaks for assigned staff.
Prepare and assign production and prep work for Line Cooks to complete; review priorities.
Communicate additions or changes to the assignments as they arise throughout the shift.
Ensure that opening shift completes startup of Kitchen line and designated prep work that includes
Produce and grocery receiving process, organize and clean storage (FIFO system)
Product inventory to help Purchasing process
Dressings, salsas, soups, grated and sliced cheeses, butchery responsibilities such as portioning process for all kinds of proteins
To keep organized and under control all walk production stuff.
Ensure to achieve the Cleaning program in the kitchen
Ensure to achieve all LQA standards set for the kitchen
Responsible to achieve the training goal monthly of 7 hours per associate.
Will be responsible to maintain a professional work environment at all times.
Responsible to follow all company policies and established protocols.
 
 
QUALIFICATIONS:
 
• Experience: Minimum 5 years’ experience as a Production Cook or Butcher within an established restaurant or luxury hotel.
 
• Education: High school diploma; culinary certification preferred.
 
Ability to work weekends and holidays.
 
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
 
• Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.
 
Physical demands include standing and constant mobility for 8 or more hours per day; Multi- tasking constantly. Lifting up to 50 lbs. unpacking, moving and storing all hard goods.

Requirements

See description

Job type
Fulltime job
Location
San Martin, CA, United States
Department
F&B other
Starting in
As soon as possible

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