Junior Sous Chef

Hyatt; Pittsburgh (Allegheny County); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading company in the hospitality industry is seeking a Mid-Senior level kitchen supervisor. The role involves supervising cooks, ensuring food quality, and maintaining sanitation standards. Candidates should have supervisory experience and a Food Handler Card. This full-time position requires physical stamina and the ability to work in various conditions.

Qualifications

• 1-2 years supervisory experience in a kitchen environment.
• Hold a current Food Handler Card.

Responsibilities

• Supervise food production and check items against recipe cards.
• Assist in training new employees on the service line.
• Maintain cleanliness and proper condition of kitchen equipment.

Skills

Supervisory Experience

Food Preparation Knowledge

Sanitation Standards Understanding

Basic Math Skills

Basic English Skills

Education

Food Handler Card

Job description

2 days ago Be among the first 25 applicants

Job Summary
To ensure proper service from the front line, banquet, and pantry cooks. Also, responsible for training of cooks and to ensure proper sanitation levels.

Essential Job Functions
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Supervise the cooks and cold pantry’s food production; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Assist in cross-training employees and train new employees on the service line.
• Assist the Chef in maintaining standards of quality and appearance on the front line.
• Prepare daily preparation lists for production.
• Assist in scheduling and ordering.
• Read and employ math skills to follow recipes.
• Prepare all broiled and sautéed food items according to standard recipes and guest checks, ensuring consistency; involves transportation of heavy food products.
• Visually inspect, select, and use only high-standard food items in all menu preparations.
• Check and control proper storage, portion control, especially for specific cuts of meat, to maintain quality.
• Maintain cleanliness and proper condition of refrigeration, equipment, and storage areas to comply with health regulations.
• Maintain logs for cooling, heating, and temperature controls.
• Adhere to all company policies, safety, and security procedures.
• Follow fire prevention and emergency protocols.
• Use protective equipment and report unsafe conditions or incidents to management.
• Ensure a neat, clean, and well-groomed appearance as per standards.
• Perform any other duties as assigned by management and assist other kitchen personnel as needed.

Knowledge, Skills & Abilities

• Hold a current Food Handler Card.
• One to two years of supervisory experience in a kitchen environment.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of broiler and sauté cooking fundamentals.
• Understanding of sanitation standards and kitchen equipment operation.
• Basic math skills for recipes, measurements, and portioning.
• Basic English language skills for communication and instructions.
• Ability to operate beverage equipment like coffee makers.

Physical Demands

• Ability to lift or move goods weighing up to 100 lbs.
• Sufficient manual dexterity for kitchen tools and equipment.
• Ability to work in extreme temperatures and confined spaces.
• Frequent physical activities including twisting, bending, standing, walking, and others.

This position is at a location where Hyatt is not the employer. The employer may be a third-party management company responsible for employment benefits and obligations.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality