Junior Sous Chef
On-siteWashington, United States or Washington, Connecticut, United States
Job Summary
Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management. Collaborate to create and refine menus incorporating seasonal ingredients and guest preferences. Oversee food preparation activities, ensuring dishes meet quality standards and food safety regulations. Train and supervise kitchen staff on culinary techniques, sanitation practices, and teamwork. Conduct regular inspections of food items to ensure proper presentation, taste, and temperature. Requires a Culinary Certificate or Degree, minimum two years experience as a Chef de Cuisine or Sous Chef, and ability to work flexible schedules including weekends and holidays. Experience at a luxury hospitality property is essential.
Required Qualifications
- Minimum of two years experience in a Chef de Cuisine or Sous Chef role
- Ability to work a flexible schedule, including weekends and holidays, according to department needs
- Experience at a luxury hospitality property
Desired Qualifications
- Culinary Certificate or Degree Preferred
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