Stars Jr. Sous Chef

BENCHMARK; Chatham (MA); On-site; USD 30,000 - 45,000; Full time

Job summary

BENCHMARK is seeking a Junior Sous Chef in Chatham, Massachusetts, responsible for assisting in the food preparation at the hotel’s kitchen. The ideal candidate will ensure product quality and service standards, while effectively cooking various food items and maintaining a clean environment.

Qualifications include 1-3 years of kitchen experience, willingness to work various shifts, and ability to lift at least 50 pounds. Join us to exceed expectations in a vibrant team atmosphere.

Qualifications

• 1-3 years previous experience working in a professional kitchen environment.
• Active Food Handler’s certification or ability to obtain it.
• Willingness to work a variety of day/night and weekend shifts.
• Ability to be on feet for long periods of time.
• Able to lift at least 50 pounds.
• At least 21 years of age.

Responsibilities

• Assist in the food preparation for the assigned kitchen(s) at the hotel.
• Focus on accurately and efficiently cooking various hot food products.
• Perform duties in food and final plate preparation and presentation.
• Maintain clean and sanitary work station area.
• Assist Sous Chefs in the line operation and food production.

Skills

Strong organizational skills

Ability to work independently

Energetic personality

Job description

Job Summary

INSERT PROPERTY SPECIFIC INFORMATION (i.e. Resort Marketing Details, Sign-On Bonus, Property Specific Benefits, etc..)

Responsibilities

• The Junior Sous Chef is responsible for assisting in the food preparation for the assigned kitchen(s) at the hotel, ensuring product quality and service standards are met and optimum dining service provided to guests.
• Focus on accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products; prepare and portion food products prior to cooking.
• Perform duties in food and final plate preparation and presentation, including plating, garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
• Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Handle, store and rotate all products properly.
• Complete required tasks within assigned time frames.
• Assist in food prep assignments during off-peak periods as needed and assist Sous Chefs in the line operation, preparation, and food production.
• Plan, schedule and organize staff to ensure proper coverage.
• Communicate and enforce policies and procedures.
• Attend pre-shift meetings, review and communicate all information pertinent to the day’s activities with Sous Chefs.
• Assist Sous Chefs in the preparation of requisitions for supplies and food items.
• Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Ensure staff are properly trained and equipped to carry out daily tasks.
• Maintain sanitation and cleanliness standards.
• Ensure prompt response and follow up to staff and guests’ needs alike.
• Promote teamwork and motivation through daily communication.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the manager.

Qualifications

• 1-3 years previous experience working in a professional kitchen environment.
• Active Food Handler’s certification or ability to obtain it.
• Willingness to work a variety of day/night and weekend shifts.
• Strong organizational skills.
• Ability to work independently.
• Ability to be on feet for long periods of time.
• Able to lift at least 50 pounds.
• At least 21 years of age.
• Desire to exceed expectations.
• Energetic personality.

Compensation

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications, and specific office location.