Junior Sous Chef

Responsibilities:

1. Supervise and coordinate activities of cooks and workers.
2. Determine how food should be presented and create decorative food displays.
3. Ensure proper portion, arrangement, and food garnish to be served.
4. Monitor the quantity of food that is prepared.
5. Inform Food & Beverage service staff of menu specials and out of stock menu items.
6. Prepare special meals or substitute items.
7. Assist cooks and kitchen staff with various tasks.
8. Provide cooks with needed items.
9. Monitor stock of kitchen supplies and food.
10. Maintain kitchen logs for food safety program and food products.
11. Ensure the quality of the food items and notify the manager if a product does not meet specifications.