Jr Sous Chef
Sorelle
Full time
Posted 13 Days Ago
R-100848
We believe that hospitality is a transformative art — that this “place” can do more than inspire and nurture its guests, team, and partners. It can inspire an entire city, country, and world. By captivating the hearts and imaginations of a new generation with renewed passion, purpose, and intention, we’re building a hospitality company and place that celebrates humanity. Where we can be a source of hope, care, and delight. Where people are inspired to be the best version of themselves — kinder, more open, and more gracious. And, that we have the power to carry that spirit with us into our hearts, lives, communities, and everywhere we go.
Job Description
While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.
GENERAL EXPECTATIONS:
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Act with integrity, honesty and knowledge that promote the culture and values of Beemok dba Sorelle.
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Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
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Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture and standards of excellence.
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Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
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Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
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Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
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Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
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Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
ESSENTIAL DUTIES & RESPONSIBILITIES (other duties may be assigned):
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Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef and Executive Sous Chef.
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Assumes 100% responsibility for the quality and integrity of products served.
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Ensures that all products are received in correct unit, count, and condition. Ensures deliveries are performed in accordance with restaurant receiving policies and procedures.
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Collaborate with all staff to ensure timely completion of mise-en-place production in compliance with restaurant standards.
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Responsible for production work to benefit the restaurant: Butchering, Charcuterie, Braises, Stocks and Marinades.
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Consolidates product and maintains order, rotation and cleanliness of the walk-in cooler.
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Assists cooks with the set up and breakdown of stations so that shift changes happen in a timely manner.
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Participates in ordering, menu development and recipe development.
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Documents new kitchen recipes in standard corporate format.
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Work as a member of the team to ensure success in all stations and areas of the restaurant.
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Fill in where needed on stations to ensure that service standards and efficient operations are met.
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Always maintain a hygienic and safe working environment.
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Reports to work punctually and assist in the event of an emergency outlined within restaurant standards.
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Attending all scheduled meetings and participating with opinions or ideas pertaining to the agenda.
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Ensure that equipment is maintained as outlined in the restaurant’s safety and preventive maintenance programs.
Opening Duties:
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Assist with the AM opening duties of production Cooks so that service is set up on time.
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Ensure that all necessary items are in the restaurant or ordered for that day’s delivery before starting work.
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Consolidate items that are needed on more than one station.
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Prioritize work schedule with Production Cooks and Externs.
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Produce station mis-en-place according to specific recipe and prep list guidelines.
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Motivate and help Production Cooks and Externs to finish jobs ahead of schedule.
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Produce and regularly check quality of powders, herb oils and vegetable stocks.
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Provide all stations with the required herbs and oils for service.
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Document any variations on recipes or techniques.
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Document the precise preparation of any new items.
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Ensure that all food is consistently prepared according to the restaurant’s standards.
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Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
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Assist in other stations when necessary.
Station Mis-en-Place:
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Check quality of mis-en-place from the previous service.
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Discern quality of produce and ingredients used.
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Document any new items as well as variations on recipes and techniques.
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Document the precise preparation of any new items.
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Ensure that all food is consistently prepared according to the restaurant’s standards.
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Ensure that all necessary items are in the restaurant or ordered for that day’s delivery.
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Motivate and help production Cooks finish jobs ahead of schedule.
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Produce mis-en-place according to specific recipe and prep list guidelines.
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Regularly check quality of powders, herb oils and vegetable stocks.
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Provide all stations with the required herbs and oils for service.
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Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
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Assist in other stations when necessary.
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Have necessary China online before service.
Protein Preparation:
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Butcher and process fish and seafood according to Executive Chef’s specific guidelines.
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Butcher and process meat according to Executive Chef’s specific guidelines.
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Ensure that all meat is consistently processed according to the restaurant’s standards.
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Assist in other stations when necessary.
Breakdown:
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Discard any leftover items that cannot or should not be saved.
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Change and label all meat containers.
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Inventory all fish and seafood items.
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Ice all fish and seafood.
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Cryovac all necessary items.
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Consolidate all mis-en-place.
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Clean entire work area thoroughly every day.
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Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day.
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Return all China to the proper place.
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Accurately and precisely request mis-en-place from the production Chefs for the following day.
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The exact method, precise amount needed, specific variety of what is needed as well as required method of storage should be communicated. The mis-en-place must be requested a day before. Same day requests for mis-en-place should be avoided.
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Communicate with other Chef de Parties to avoid repetition of work.
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Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.
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Check menu for any conflicts in ingredients, garnish, and preparation.
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES AND QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.
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Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.
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A minimum of 2 years of kitchen preparation and cooking in a fine dining restaurant.
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Must display the image and positive attitude set forth by the restaurant philosophy.
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Must be able to communicate clearly, both verbal and written.
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Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
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Be able to reach, bend and frequently lift up to 30 pounds.
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Must have the stamina to work a minimum of 50 hours per week.
PHYSICAL DEMANDS:
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Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
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Must be able to stand for a minimum of 8 hours per day. Must be able to sit at a desk for the remaining portion of the shift. Length of time of these tasks may vary from day to day and task to task.
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Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers and other kitchen-related equipment.
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Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, safety and sanitation practices.
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The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
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Must be able to exert well-paced ability in limited space and to reach other locations of the building in a timely basis.
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Must be able to lift up to 30 lbs. on a regular and continuing basis.
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Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
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Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
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Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
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Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
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Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
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Requires manual dexterity to use and operate all necessary equipment.
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Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Why Work at Sorelle:
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Paid Time Off based on hours worked, up to 16 days in your first year
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8 Paid Public Holidays
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Wellness Reimbursement
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Up to 4.5% Company Match – Retirement Savings Plan
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Medical, Dental, Vision Insurance
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Flexible Spending Account
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Health Savings Account
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Colleague Commuter Benefits
Sorelle participates in E-Verify
#IN23
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The Charleston Place is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.
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