The Jr. Sous Chef reports to the Location Sous Chef and works with the Executive Chef and Culinary Staff to create epic guest experiences at our High West Venues. Epic guest experiences create lifelong High West Ambassadors. This is achieved through a relentless focus on delivering delicious and authentic food, whiskey and cocktails while embodying the culture and Hospitality expectations of High West. The role would focus on ala carte meal service at the refectory while assisting in banquets, wedding and special events. We offer incentives based on meeting and exceeding objectives and a comprehensive total rewards program for our employees.
Showing up on time in uniform and ready to work
Responsible for preparation of all hot & cold restaurant foods, that meet specifications, guarantees and pays attention to detail with plate presentation.
Communicates clearly and effectively with Executive Chef, Sous Chefs and work groups. Asking for clear direction and questions when unclear on projects and initiatives. Responding timely to issues and requests of Executive Chef & Sous Chefs.
Maintain solid knowledge of all food products, sanitation standards, and all policies/ procedures and is able to apply culinary techniques.
Check daily status of Line and determine prep/item needs
Working as a team and effectively communicating with management, chefs, and fellow members of staff in order to fulfill and address any issues or needs requested by guests and or management. Remaining positive and in a good attitude throughout shift.
Efficiently completes daily reporting; fresh boards; soup, meat n cheese, special etc & Daily Recap pertaining to shift
Displays ability to expedite service and work as Expo. Strong communication ability is a must.
Shows strong proficiency with basic line skills including; grilling,
Deep frying, roasting, searing and knife skills.
Display ability to write, read and execute core recipes. Displays the responsibility of keeping line and prep crew on task at all times. Also, the ability to recognize slow periods of business and get staff off the clock and consolidate labor.
Being a part of and contributing to the creative process by written proposal and tastings.
To assist management in daily task such as ordering product, organizing storage areas, assigning cleaning projects, etc.
Displaying the ability to work any position on the line/kitchen and willingness to do so.
Assist and lead execution for private parties and events.
Display ability to take detailed instruction from sous chefs and executive chef.
Properly label and date all products to ensure safekeeping and sanitation, read and expedite tickets for service, create production lists to ensure efficient execution of service.
Communicates with sous chefs, AGM staff and Executive Chef with any concerns that impact service or guest experience.
Physical Requirements/Work Environment:
Works in warm/cold climates
Works in high places
Works on wet surfaces
Is exposed to loud noise, fumes and/or toxic chemicals
Works near moving, mechanical parts and lift truck traffic
Must be able to move up to 55 lbs
Must be at least 21 years of age. Must be able to sit and/or stand for long periods of time and work on a computer for extended periods. Lifting may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.