Junior Sous Chef

GCU Hotels Canyon 49 Restaurant is seeking a full-time Junior Sous Chef. This individual is primarily responsible for assisting with the supervision of an assigned galley and to ensure standard operating procedures are achieved and maintained within budgetary limitations. Will be rotational and absence back up for Sous Chef; will be responsible for leadership of the entire kitchen in absence of Sous Chef and expected to execute such responsibilities. The Junior Sous Chef for the assigned gallery area ensures all food items are of the highest quality and presentation and assumes the full responsibility for the kitchen and food production in the absence of the Sous Chef. The Junior Sous Chef interacts with the Executive Chef, Sous Chef, guests, staff, vendors and all GCU internal and external customers in a polite, courteous, and hospitable manner. Represents GCU professionally and assists in teaching the students in the Hospitality Management program essential food handling/preparation basics.

RESPONSIBILITIES:

Operational Responsibility:

• Conducts daily walk through to ensure all stations prepared for opening and meal service.
• Hands on and responsible for own assigned kitchen section and responsible for controlling mise-en-place quality, quantity and the food storage.
• Understand, monitor and ensure opening and closing procedures for all kitchen areas; ensure that all crew members are trained in procedures.
• Observes crew members in food production line to ensure minimum product wastage in preparation.
• Assists executive chef in detailed planning and administrative work as needed for efficient food operations.
• In conjunction with the F&B management team, assists in maintaining a high level of service in accordance with established standards.
• Maintains current recipes and plating guides for all menu offerings; recommends changes as needed based upon trends in guest ordering and feedback.
• Evaluates food products to assure that quality standards are consistently attained.
• Maintains standards for food production and handling, cooking, food storage, sanitation, safety, and employee hygiene in compliance with appropriate laws and regulations.
• Works with Maintenance Department to ensure repairs are performed in a timely manner and not impacting efficient daily kitchen operations.
• Performs regular inspection of storage areas and monitors the dating of food items to meet required food safety standards.
• Inspects operation to ensure compliance with occupational, health, and safety standards.
• Attends all scheduled and appropriate meetings.
• Documents all incidents and accidents; follows appropriate procedures.
• Actively participates in continuous improvement activities to keep Canyon 49 current with trends in food preparation, menus, presentation, etc.

Crew Responsibility:

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Work with executive chef and Sous chef in conducting weekly and monthly kitchen meetings with meeting minutes and follow up action plans.

Supervisory Responsibility:

• Has responsibility for oversight of assigned kitchen area and the culinary staff on a daily basis, which includes full time and part time employees and student workers. When acting as Sous Chef has oversight of entire food production area. Mentors students who are working in food operations as part of GCUs Hospitality Management Program.

QUALIFICATIONS:

• Minimum of 3 years of experience in restaurant, hotel or contract food service establishment.
• Must be proficient in all stations in the kitchen.
• Culinary degree preferred.
• Ability to pass pre-employment background check.
• Will be required to work nights, weekends and holidays or extended hours as needed.
• Demonstrated knowledge of kitchen administrative work flow.
• Extensive culinary skills to include butchering, food knowledge, knife skills, classical cooking techniques.
• Ability to follow standardized recipes and proficiency in recipe conversion
• Able to work under pressure of tight time frames, deadlines and dollar goals.
• Ability to taste all foods and assure correct preparation.
• Demonstrates excellent customer services skills and is able to train and teach staff customer service skills.
• Must be familiar with, and follow, safety requirements and precautions.
• Good interpersonal skills, the ability to interact positively with diverse populations and maintain a professional demeanor.
• Basic knowledge of computers and software including ability to use e-mail, word processing, and spreadsheet software.
• Must be able to maintain focus and sustained energy through peak lunch and dinner periods.
• Ability to read and speak the English language and comprehend simple instructions, short correspondence, and memos.
• Demonstrate natural initiative to undertake or continue tasks or activities without supervision
• Provide a positive example to students by supporting the Universitys Doctrinal Statement, Ethical Position Statement and Mission of Grand Canyon University.