Junior Sous Chef: Lead Prep & Team Training

EverWild; New York (NY); On-site; USD 23,000 - 32,000; Full time

Benefits offered by this job

Gratuity program

Paid lunch breaks

Group health benefits

Staff discounts

Family discounts

Company events

Advancement opportunities

Basecamp culture

Job summary

Basecamp Resorts is seeking a Junior Sous Chef to supervise and coordinate activities of cooks and other kitchen staff. You will follow directions of the Executive Chef and Sous Chef to maintain the highest standards of food quality, taste and production. Shifts: Full-time permanent.

Days, evenings, weekends. Option of working 4x 10hr shifts per week. Wage: $20/hr + gratuities Directly supervise 6-10 employees in the kitchens and manage scheduling, ordering, and daily operations in the absence

Qualifications

• Minimum 2 years previous experience in a similar role.
• Food badge/certification for your district.
• Strong knowledge of Food hygiene and safety regulations.
• Ability to communicate with guests and other staff members.
• Ability to safely use kitchen equipment such as stoves, ovens, combi ovens, mixers and other commercial equipment as required.
• Physically able to be on your feet for long periods of time.
• Strong leadership skills.
• Strong communication skills, both written and verbal.
• Good interpersonal skills
• Good listening skills, with high levels of attention to detail.
• Ability to multitask

Responsibilities

• Directly supervise 6-10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for planning and daily operations in the absence of the sous chef and Executive Chef including, scheduling, order and other administrative duties as required.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with Basecamp.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within AHS regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment, and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, etc.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.

Skills

Leadership

Communication

Multitasking

Guest service

Safety compliance

Staff training

Time management

Menu knowledge

Job description

Basecamp Resorts is seeking a Junior Sous Chef to supervise and coordinate activities of cooks and other kitchen staff. You will follow directions of the Executive Chef and Sous Chef to maintain the highest standards of food quality, taste and production. Shifts: Full-time permanent.

Days, evenings, weekends. Option of working 4x 10hr shifts per week. Wage: $20/hr + gratuities Directly supervise 6-10 employees in the kitchens and manage scheduling, ordering, and daily operations in the absence