Junior Sous Chef
Company: The Colony Palm Beach Hotel
Location: Palm Beach
Posted on: November 19, 2021
Since 1947, The Colony Palm Beach has been the center of Palm
Beach social life hosting-- U.S. Presidents, European Royalty and
discriminating travelers from around the world. Be part of a
historic, luxury boutique hotel exhibiting polished charm and
ambiance only steps away from world-famous shopping and dining on
Worth Avenue and the crystal blue waters of the Atlantic Ocean.
For more information visit http://thecolonypalmbeach.com .
The Colony Palm Beach is an Equal Opportunity Employer and a
Drug-Free Work Place.
JOB OVERVIEW: Responsible for all aspects of assisting the
Executive Chef and Executive Sous Chef in overseeing and leading
the kitchen and kitchen personnel, ensuring the quality and
quantity, and preparation time of all menu items and proper
handling, sanitation and storage of all food items in accordance
with standards. Prepare all menu items according to recipes,
presentations and specifications.
ESSENTIAL JOB FUNCTIONS:
-Review the daily activities; check the following:
-Forecasted covers for each outlet
-Banquet and catering activity
-Maintain complete knowledge of and ensure staff's compliance with
all departmental/hotel policies and procedures.
-Assist the Executive Chef and Executive Sous Chef in establishing
the day's priorities and assigning production and prep tasks to
staff to execute.
-Communicate additions or changes to the assignments as they arise
throughout the shift. Identify situations that compromise the
department's standards and delegate these tasks.
-Review daily specials with the culinary team.
-Review banquet function sheets and make note of any changes.
-Take physical inventory of specified food items for daily
-Requisition the day's supplies and ensure that they are received
and stored correctly. Communicate needs with the Executive Chef and
-Ensure quality of products received.
-Meet with the Kitchen Manager to review equipment needs, banquet
plate up assistance, cleaning schedule/project status,
health/safety and sanitation follow-up.
-Ensure that staff report to work as scheduled; report any late or
absent employees to Executive Sous Chef or Executive Chef.
-Assist with coordinating breaks for staff.
-Inspect grooming and attire of staff; report any deficiencies to a
-Check and ensure that all opening and closing duties are completed
-Ensure that each kitchen work area is stocked with specified
tools, supplies and equipment to meet the business demand.
-Assist with monitoring performance of staff and ensuring all
procedures are completed to the department standards; rectify
deficiencies with respective personnel and report to a manager.
-Work on the kitchen line during service and assist wherever
-Set up kitchen line stations for service.
-Complete all assigned food prep list items for the day.
-Stock and maintain designated food stations throughout the
-Transport food supplies from storeroom or freezer, using
trolley/basket to kitchen. Return surplus food to storeroom or
-Follow correct food handling procedures according to federal,
state, local and company regulations.
-Store food according to health codes, ensure food safety by dating
and rotating food containers, safely storing perishables, and
maintaining a sanitary work environment.
-Prepare dishes for guests with food allergies or intolerances.
-Visually inspect all food sent from the kitchen.
-Maintain the highest level of standards of quality products at all
-Be aware of any shortages and make arrangements before the item
-Ensure that F&B Service Staff are informed of 86'd items and
amount of available menu specials throughout the meal period.
-Confer with service staff to ensure guest satisfaction.
-Inspect the cleanliness of the line, floor, and all kitchen
stations. Direct staff to rectify any deficiencies.
-Ensure that staff maintains and strictly abide by state
sanitation/health regulations and hotel requirements.
-Maintain proper storage procedures as specified by Health
Department and hotel requirements.
-Instruct staff in the correct usage and care of all machinery in
the kitchen operation, stressing safety.
-Complete work orders for maintenance repairs and submit to
Engineering. Notify Engineering directly for urgent repairs.
-Assist the Executive Chef with developing new menu items, testing
and writing recipes.
-Minimize waste and maintain controls to attain forecasted food and
-Foster and promote a cooperative working climate.
-Assist with training of new hires in specified phases of the
kitchen operation, and with maintaining an on-going training
program for existing staff.
-Document pertinent information in the logbook and follow up on
items notated during other shifts.
-Use proper knife skills.
-Check equipment and tools daily to ensure they are in good working
condition and promptly report any defects/malfunctions to a
-Maintain high standards of personal appearance and personal
-Demonstrate ability to multi-task, manage time and work well under
-Maintain knowledge of all safety and emergency procedures and is
aware of accident prevention policies.
-Maintain a professional courteous manner with all fellow
-Assist with special and deep cleaning projects as assigned by a
-Successful completion of the training/certification process.
-Other duties as assigned.
-Assist with organizing coolers.
-Assist the Executive Chef with planning and conducting monthly
-Attend weekly staff meetings and pre-event meetings.
-Attend gourmet shows, food and wine meetings.
-Perform at special events and off-premise functions.
-Assist with month-end inventories.
Keywords: The Colony Palm Beach Hotel, Palm Beach , Junior Sous Chef, Hospitality & Tourism , Palm Beach, Florida
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