Jr Sous Chef

Prepare meals and substitute items, regulate oven/boiler/grill temperatures, thaw and portion foods, garnish, and maintain food logs. Ensure quality and presentation according to recipes and standards; inform staff about menu specials and stock. Assist management with hiring, training, scheduling, evaluating, and coaching employees; uphold safety, security, and confidentiality; maintain professional appearance. Communicate clearly with team, support guests’ service needs, build positive working relationships, and comply with quality expectations. Stand or walk for extended periods and lift up to 25 pounds as needed. Prefers a Technical/Trade/Vocational School Degree.