Junior Sous/Saucier - Banquets

Responsibilities

• Lead the kitchen team and provide daily guidance to junior staff regarding line cooking, food preparation, and plating.
• Assist in training new kitchen staff to ensure adherence to restaurant and kitchen standards.
• Oversee kitchen stock and ingredient pars, including placing food orders and maintaining a FIFO rotation system.
• Inspect daily station SOPs to ensure all opening and closing procedures are followed correctly.
• Make informed decisions regarding food issues in the absence of the Sous Chef or Executive Chef to ensure guest satisfaction.
• Assist in menu preparation and the creation of daily specials.
• Maintain high standards of safety, hygiene, and cleanliness in accordance with OSHA and Health Department standards.
• Ensure cooking stations remain fully stocked, especially during prime operation hours.

Requirements

• High school graduate.
• 5+ years of experience in an upscale restaurant kitchen.
• 1+ years of supervisory or leadership experience.
• Current Food Safety Certification.
• Ability to lift between 35 to 50 pounds frequently and stand for extended periods.
• Flexible schedule, including availability for weekends and holidays.
• Advanced culinary techniques and strong organizational skills.

Benefits

• 401(k) retirement plan.
• Paid Time Off (PTO) program.
• Free meals during your shift.
• 50% discount on restaurant bills for up to six guests.
• Access to a Success Coach every Thursday.
• Discounted bus passes.

About the Company

The Townsend Hotel is a premier hospitality destination dedicated to providing exceptional guest experiences through high-quality service and culinary excellence.