Summary:
Training in all areas of culinary operations to advance ones opportunities and become a sous chef in 4/5 star properties. Holding assigned positions in various food preparation in the Polo Club’s restaurants, production and banquet venues.
Jr Sous Chef Position may be asked to oversee the operation of a restaurant, expediting, ordering, inventory, menu change etc.
Essential Duties and Responsibilities include the following.
- Engage in preparing, portioning, cooking and advance preparation and garnishing of foods to ensure that the quality and consistency are at a high level of standards based on the chefs culinary pride program.
- Cooks, bakes and prepares cuisine and pastry items at assigned stations and kitchens prior, during and after venue operations as needed and assigned.
- Assumes responsibility for projects, assignments, supervision as assigned and trained by chefs and works efficient with a sense of urgency meeting or exceeding the set quality and standards.
- At some point shall supervise, coach and counsel as part of the training and learning process assigned kitchen employees as directed by chef in charge.
- Assists Executive Chef and/or assigned Chef in planning, preparing, presenting and serving of all cuisine and pastry items and menus. Creates menu specials as assigned and participates in chef’s cookery and baking baskets and contest. Trains line level employees on the execution of menu items and service of all dishes from the pass and buffets.
- Creates special dishes and recipes. May create certain dishes using alcoholic beverages as an ingredient which will require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
- Tasting is essential to learning and teaching, every station has tasting spoons in every kitchen every chef and cook shall taste food prior to service and going to our members (taste is defined as sampling a small portion of an item)
- Maintains high levels of Sanitary Codes set forth by Federal, State and Local agencies as well as The Polo Club. As a Jr. Sous Chef works clean and orderly and sets the standards for others to follow, even during service wiping, organizing and keeping the stations clean as an essential part of culinary pride success.
- Scheduling staff is a key part of a chefs job, you shall be coached and learn the essentials for this.
- Checks all walk-in coolers and freezers daily to insure proper rotation, storage and usage of all food items.
- Assists in monthly inventory as needed and shall work with the assigned chef on physical count and organization of all food areas.
- Will have training from chef the planning of an annual budget, cost and capital budget. Instills budgetary controls using established budget on a daily basis how’s and whys.
- When assigned shall oversee all deliveries from purchasing department to ensure items are received at the proper price, quantity and quality and learn the synergy needed from procurement to the final outcomes in the Kitchens.
- Monitors and works together with the chefs to develop and implement proper cleaning of all kitchens and storerooms with the team members following the culinary department SOPs (Standard Operating Procedure).
- Implements and enforces Polo employee policies according to the Employee handbook, and Culinary SOP’s
- Communicates with members, coworkers, management, staff and the general public in a courteous and professional manner.
- Conforms with and abides by all regulations, policies, work procedures and instructions.
- Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
- Performs other duties as assigned by the Chefs & Director of Culinary Operations/Executive Chef as directed and needed.
Knowledge, Skills and Abilities:
- Requires excellent culinary and or pastry skills and the art of presenting cuisine/pastry at a high level in a modern and contemporary way as guided by the culinary pride standards and program.
- Requires excellent ability to organize the kitchen for a smooth service and be engaged to prepare and serve extraordinary food and pastry to the Polo membership.
- Ability to use all kitchen equipment and have knowledge of how it works, the cleaning and storage and follows all SOP’s for equipment..
- Requires very good people skills and the ability to communicate to all levels of team members.
- Ability to motivate and create a culinary team leading by example.
- Ability to plan and execute menus and functions as directed.
- Ability to analyze data and prepare reports as directed and trained.
- Ability to communicate well in English and in writing.
- Ability to understand and carry out verbal and written instructions in English.
- Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
- Must be able to multi-task and work in a fast paced environment showing a sense of urgency that has a focus on quality
Supervisory Responsibilities:
Manages hourly line team members as directed and needed for the overall direction, coordination, service and food preparation standards.
Carries out any supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, training employees; planning, assigning, inspiring, mentoring, directing work and addressing complaints and resolving problems.
Makes hiring and firing recommendations and suggestions to the Garde Chef if needed.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and at a high level of consistency and skill. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
Culinary or Pastry & Baking Diploma from a Vocational school or culinary college, Associate's degree (AOS) or equivalent from two-year college, a two year apprentice program in the USA or abroad at a 4/5 star property or technical school; or 2 years to four years related experience and/or training; or equivalent combination of education and experience.
Work/Experience:
Three to five years or more in a four or five star rated resort, club or hotel restaurant as a lead cuisine or lead pastry cook, or three years as a cook 1 or junior sous chef in a high volume high quality resort, or working under a certified master chef or master of France, or one of the top hotels of the world or a platinum club.
Language Ability:
Ability to communicate well in English. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, members, and the general public.
Math Ability:
Ability to calculate culinary business figures and amounts such as discounts, interest, commissions, recipe scaling, proportions, percentages and volume.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Word Processing software; Spreadsheet software; Inventory software; Payroll systems; Internet software and Order processing systems.
Certificates and Licenses:
Serve Safe certification.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; talk or hear and taste or smell. The employee is frequently required to use hands to finger, handle, or feel and reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to extreme cold (non-weather); extreme heat (non-weather); risk of radiation and vibration. The employee is occasionally exposed to wet or humid conditions (non-weather) and fumes or airborne particles.
The noise level in the work environment is usually loud.
