Assists the Sous Chef to manage the kitchen operations and staff on a daily basis to ensure a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Junior Sous Chef, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.
DUTIES & RESPONSIBILITIES
EDUCATION, QUALIFICATIONS AND/OR CERTIFICATIONS/EXPERIENCE