Cape Resorts Group: Junior Sous Chef

Department: KitchenPosition: Assistant to the Executive ChefReports to: Sous Chef, Executive ChefSupervisory Responsibilities: Kitchen stewardsPosition Overview:Supervise the daily kitchen utility operations and staff.

Areas of responsibility include dish room, overnight cleaning crew, alley way cleaning and maintenance, ordering and inventorying of cleaning chemicals and supplies, cleanliness and organization of storage areas and general kitchen cleanliness.

Actively supervise and direct kitchen stewards.

Continually strive to improve guest and employee satisfaction.These duties may be described as, but not limited to:Order, store and manage supplies necessary for daily cleaning and stewarding operations.

Ensure workers have proper supplies, equipment, tools and uniformsConduct china, glass and silver inventoriesPerform daily inspections of each outlet and area to check for cleanlinessCoordinate clean-up and break down of back of the house following banquet functionsEnsure dish room area remains free of clutter and excess waresEnsure proper use of dish and glass ware racks to minimize breakageSchedule employees according to business needs and operating budget with assistance from Executive ChefPrepare and maintain daily cleaning lists for all stewarding shiftsInspect supplies, equipment and work areas in order to ensure efficient service and conformance to standardsInvestigate, report and follow up on employee accidents or injuries according to company policyManage all equipment, china, glass and silver and ensure adequate, clean supplies of each according to needs of Chefs and outlet managersSupervise employees ability to follow loss prevention policies to prevent accidents and control costsEnsure proper cleaning routines for service ware, equipment, floors, etc.Enforce proper use and cleaning of all dish room machineryInform and/or update the Executive Chef, the peers and direct reports on relevant information in a timely mannerSupervise and manage stewarding employees and understand employee positions well enough to perform duties in employees absence and to train and evaluate new employeesEnsure and maintain the productivity level of employeesAttend relevant meetings and communicate effectively with Executive Chef, peers and direct reports as an effort to improve quality of serviceProvide guidance, direction and feedback to direct reports based on observation of behaviorsReview employee satisfaction results to identify and address employee problems or concernsEnsure disciplinary procedures and documentation are completed according to company policyEnsure that policies are administered fairly and consistentlyOther duties as assigned.Required Knowledge, Skills, Abilities:Must be neatly dressed and well groomed in a clean and approved company dress code.Stands and walks during 6-8 hour shift.Reaches, bends, stoops and wipes.Must be able to hear well in a loud environment in order to respond to employee needs.Lifts and carries supplies and equipment up to 60 lbs., throughout entire shift: places these items on high and low shelves in storerooms, walkins, and freezers.Hazards include, but not limited to, cuts from broken glass, metal cans, burns, slipping, and tripping.Frequently immerses hands in water.Works frequently in a hot and damp environment.Minimum Qualifications:High school diploma preferred.1-2 years experience in food and beverage operations.Previous experience as a kitchen steward preferred.All employees must maintain a neat, clean and well – groomed appearance per Company standards.This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.