Junior Sous Chef / Banquet Department - Carolina Yacht Club at Carolina Yacht Club

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Apr, 26

Salary

0.0

Posted On

08 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Handling, Food Sanitation, Operational Cleanliness, Sanitation, Organization, Service Staff Collaboration, Menu Reading, Food Procurement, Temperature Regulation, Equipment Maintenance, Ingredient Measurement, Cooking Techniques, Food Tasting, Food Carving, Vegetable Processing, Meat Preparation

Industry

Description

Description Job Title Banquet Junior Sous Chef Status/Class Exempt/Salary Reports to Executive Chef Supervises - banquets cooks Job purpose To maintain the standards of the department, to ensure the smooth running of the operation and to keep in mind that our priorities are staff safety and happiness as well as guests/members satisfaction. Duties and responsibilities 1. Works scheduled shifts, reports to work on time, and complies with uniform policy. 2. Adheres to all policies and procedures. 3. Adheres to city, state and federal laws, codes, statutes and regulations governing food handling and food sanitation. 4. Maintains operational cleanliness, sanitation and organization to standard and as directed, including walls, floors, food contact surfaces, equipment and storage. 5. Works in tandem with service staff to provide exceptional service. 6. Reads menu to estimate food requirements and communicates product needs to Chef/Sous Chefs or procures food from storage. 7. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. 8. Communicates equipment maintenance needs or concerns to Chef/Sous Chef. 9. Measures and mixes ingredients according to recipe specifications. 10. Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, vegetables, and other foods. 11. Tastes and tests foods during mixing or cooking. 12. Observes and tests foods being cooked by tasting, smelling, visual skills and thermometer to determine that product is cooking properly and to standard. 13. Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders. 14. Washes and processes vegetables and fruits to prepare them for use. 15. Cuts, trims, and bones meat prior to cooking.

Responsibilities

The Junior Sous Chef is responsible for maintaining departmental standards and ensuring smooth operations while prioritizing staff safety and guest satisfaction. This includes overseeing banquet cooks and collaborating with service staff to provide exceptional service.