Line - Jr. Sous
$34,320–$38,480 year
On-siteDublin, California, United States
Dublin, California, United StatesOn-siteFull Time$34,320–$38,480 yearEntry LevelMedium
Full TimeEntry LevelMedium
Job Summary
Execute culinary techniques to consistently prepare menu items while monitoring meals for quality, portion control, and temperature standards. Open and close the kitchen, manage inventory, and maintain sanitation across all food work areas. Assist the Chef and Sous Chef in controlling food and labor costs, purchasing supplies, and conducting regular inventories. Ensure proper meal breaks are recorded and taken away from the work area. Communicate with guests and team members to address inquiries and resolve issues promptly. Secure the building at closing by locking safes, doors, and setting alarms. Utilize the point-of-sale system to process take-out orders and complete sales.
Required Qualifications
- High School diploma or equivalent
- At least 21 years of age
- Basic math skills
- Ability to read, write and communicate verbally in English
- Excellent communication skills
- Excellent guest service and interpersonal skills
- Ability to manage stress and perform in a high-volume environment
- Ability to problem solve
- Ability to work well under time constraints
- Ability to prioritize multiple work responsibilities and tasks
- Ability to demonstrate a high level of self-motivation and drive
- Ability to uphold and manage standards, procedures, and processes
- Ability to operate and maintain kitchen equipment
- Ability to work collaboratively with others
- Ability to consistently maintain a clean and professional appearance and demeanor
- Ability to effectively communicate with Guests and Team Members
- Ability to accurately record the actual time you begin and end each meal period using the time clock
- Ability to ensure that all meal breaks, and rest periods are duty free and are taken away from the regular work area
- Ability to ensure the safe is locked, all doors are locked, and the alarm is set
- Ability to apply advanced knife skills
- Ability to safely use all kitchen equipment
- Ability to ensure kitchen equipment is properly cleaned, maintained and functioning
- Ability to ensure all stations are properly set prior to service
- Ability to ensure sufficient supply of high-quality mis-en-place is set for the next shift
- Ability to monitor all meals being served for appearance, quality standards, portion control and temperature standards
- Ability to properly label, date, rotate and store all products
- Ability to ensure production and merchandising area is clean, safe, and presentable
- Ability to effectively communicate with management
- Ability to respond to Guests' and Team Members' needs and inquiries to satisfaction
- Ability to promptly address issues and problem solve
- Ability to utilize the point-of-sale (POS) system to accurately enter guest's information, take-out order and completing the sale
- Ability to bag orders efficiently and neatly
- Ability to set the tone for the shift
- Ability to assume responsibility for the results of their shift
- Ability to assist the Chef and the Sous Chef in controlling food and labor costs
- Ability to purchase, receive, purveyor lists and inventory of all kitchen items
- Ability to assist in establishing proper par levels of finished products and ingredients
- Ability to conduct inventories to assure proper quantities are ordered and on hand
- Ability to ensure proper food handling, maximum shelf life and sanitation compliance
- Ability to uphold our safety standards
- Ability to report injuries on time to Medcor
- Ability to ensure the building is secured, especially at closing
- Ability to stand and mobility for extended periods
- Ability to regularly reach, bend, squatting, and stooping
- Ability to regularly lift plates, utensils, pans, and boxes that may weigh up to 50 lbs
- Ability to use small tools and equipment with finger and hand dexterity
- Ability to frequently handwash using soap and hot water
- Ability to work safely around hot ovens and stove tops
- Ability to work in a restaurant environment, both indoors and outdoors, during all seasons and under all weather conditions
- Ability to work in confined spaces for extended periods of time
- Ability to work where temperatures may fluctuate from hot to cold
Desired Qualifications
- Bilingual Spanish
- 1-2 years of food service or hospitality industry experience
- Passionate about training and supporting all Team Members with validations and training exercises
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