Jr. Sous Chef - Trius

Join our Michelin recommended restaurant team and assist in the development and delivery of a high quality food program that meets or exceeds guests’ expectations and restaurant financial objectives.  This role is also responsible for enforcing the high standards of mis en place, production and product (includes Marquee tent and Pastry kitchen).  This includes lunch and dinner service and may include off site and promotional menus and makes decisions to ensure that all facts of kitchen management and operations are met and adhered to supporting the chefs’ and restaurants’ standards.

This teammate will be responsible for:

• Menu Development
  • Assists the Chef and sous chef in the development of innovative menu’s and daily features that respect the restaurants’ positioning and delivers the corresponding food product with consistency and the highest level of taste and presentation quality.    Coordinates all production of food for service, ensuring standards of timing, quality, cost efficiency and waste.
  • Assist the Sous chef in menu cost analysis and recipe definition
    Human Resources Management
  • Responsible for training, coaching and motivation of all kitchen staff. Includes the setting and communication of the department’s standards of performance.
  • Must enforce kitchen policy fairly and consistently.
• Administration
  
  • Responsible for accounting control and ensuring that all reports are submitted on a timely basis
  • Communication/Organization
  • Attends meetings on behalf of the Chef and ensures all relevant information is communicated and acted upon.  Makes staff communication a priority with particular attention to be paid to the many on-site activities and special events.
    
• Safety, Security and Cleanliness
  • Assists the Chef in ensuring that the workplace is safe at all times for employees and guests, the food preparation areas are always in top form and that the property and buildings are secure at the end of each shift.  Follows safe work procedures and practices and reports all unsafe working conditions/hazards to their reporting Manager.

 The skills, knowledge and experience this teammate will bring: 

• Makes contributions to the development and execution of innovative menus and daily features that comply with restaurant positioning.
• Ability to deliver food product to all food service areas in a timely and organized manner as measured by the reservations reports.
• Frequent weekend and evening work
• Continual pressure to improve the dining experience and foodservice standards.
• Works closely with the Executive Chef  and sous chef to develop food product.