Junior Sous Chef

Hyatt Hotels; New York (NY); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading hospitality company is seeking a Junior Sous Chef to ensure high-quality food preparation and kitchen operations. The role involves managing food costs, training staff, and maintaining compliance with health regulations. Ideal candidates will have a culinary background and strong communication skills, ready to enhance guest satisfaction in a dynamic environment.

Qualifications

• Minimum 4 years of experience in a related role or 2 years with culinary degree.
• Knowledge of F&B preparation and health regulations.

Responsibilities

• Coordinate with F&B managers and monitor kitchen operations.
• Ensure compliance with health and sanitation laws.
• Conduct staff performance reviews.

Skills

Communication

Multitasking

Problem-solving

Education

Culinary Graduate

Job description

Overview

The Junior Sous Chef is responsible for ensuring that all meals prepared in the kitchen meet quality, consistency, visual appeal, taste, and food cost standards. The role involves staff training, adherence to corporate quality standards, and enforcing food specifications, portion control, recipes, and sanitation. Additionally, the Junior Sous Chef manages food and labor costs while maximizing guest satisfaction.

Responsibilities

1. Coordinate with other F&B managers and communicate issues as they arise.
2. Keep the supervisor informed of problems or matters requiring attention.
3. Monitor loss prevention in kitchen areas.
4. Prepare and submit reports promptly.
5. Maintain quality of food and presentation.
6. Oversee daily kitchen and food production operations, including hot and cold foods.
7. Inform cooks of daily forecasts and customer counts to ensure timely service.
8. Respond to guest complaints promptly.
9. Conduct staff performance reviews according to hotel standards.
10. Ensure compliance with local health and sanitation laws.
11. Calculate daily food costs.
12. Assess food portion sizes, visual appeal, taste, and temperature.
13. Check stations for proper food storage and sanitation at shift end.
14. Review food purchases for quality and pricing.
15. Oversee daily food preparation, sanitation, inventory, and food cost reports.

Qualifications

• Minimum 4 years of progressive experience in a related role; or a culinary graduate with at least 2 years of experience in a hotel or similar environment.
• Knowledge of F&B preparation, health regulations, and liquor laws.
• Ability to work long hours when required.
• Physical ability to exert up to 50 pounds occasionally and 20 pounds frequently.
• Maintain a friendly demeanor at all times.
• Effective verbal and written communication skills with employees and guests.
• Ability to listen, understand, and clarify concerns.
• Multitasking and prioritization skills.
• Attend all required meetings and trainings.
• Maintain high standards of appearance and grooming.
• Adhere to hotel safety, health, and operational standards.
• Problem-solving skills and confidentiality.
• Perform other duties as assigned by management.