Junior Sous Chef - Aramark F&B located at LEGOLAND CA Hotels

Job Description

Assists the Hotel Sous Chefs and Hotel Head Chef in overseeing the culinary operations and food production of the Hotel Food and Beverage department. The Junior Sous Chef will assist to oversee the day to day operations of the Hotel main kitchen and a supporting role to the a la carte restaurants. Ensures that all recipes, food preparation and presentation meet department specifications and commitment to quality and maintains safe, orderly and sanitized kitchens 

Compensation Data

The hourly rate or salary range for this position ranges from $22.00/hr to $25.50/hr, depending on circumstances including an applicant’s skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if applicable to the position). This is Aramark’s good faith and reasonable estimate of the range of compensation for this position as of the time of posting.  
 

If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. 

Job Responsibilities

Operational Support

Works effectively with team members to deliver exceptional customer service, focusing on creating a positive experience for children and all guests. Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc. Maintain high standard of food quality throughout hotel kitchen operations. Assist in the review and development of menus/menu items. Use and care for kitchen equipment, including knives, stoves, freezers, and other machinery. Coordinate and assist in maintaining a clean and organized work stations and storage area, including sweeping, mopping, washing, scrubbing, and polishing kitchen surfaces. Monitor and ensure all staff comply with shift times and scheduled breaks to maintain operational efficiency while adhering to local labor laws and ensuring meal violations and overtime (unless authorized) are limited.

Safety

Conduct regular and scheduled food safety audits and monitor the completion of weekly and monthly food safety audits. Ensure equipment is functioning properly and shop areas meet safety and health standards to pass audits or have ability to recognize and report safety hazards. Ensure all team leaders and employees are trained and execute proper health and safety requirements, adhering to Aramark and client’s, San Diego County, and OSHA safety policies and procedures.

Finance

Manage ordering and inventory processes for assigned locations. Minimize food waste through effective management practices. Understand and monitor how forecast, labor, food cost and other expenses affect business and respond accordingly.

Training

Assist in identifying training needs and assist in the execution of any appropriate training where necessary. Ensure written recipes, presentation and SOPs are carried out consistently and accurately. Assist with maintaining documentation regarding policies, procedures and other training records. Assist in performance management, including providing positive feedback to praise effective performance, and corrective feedback/ disciplinary actions as necessary to improve performance/ policy output.

Additional Responsibilities

Assist with catering and special events as needed. Undertake frequent project management tasks.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

At least 2 years of leadership experience in culinary service and a proven track record of success in Food and Beverage operations. 

Demonstrated interpersonal and supervisory skills, with the ability to effectively manage staff with problem solving skills to foster a positive work environment. 

Knowledge in food and culinary design is required. 

Able to pass a Manager Food Handler certification exam 

Sufficient education to read, write, train, and use computer systems. 

Be able to work quickly and concisely under pressure. 

Available to work holidays and weekends as well as shorter or longer hours due to business volume. 

Physical Requirements 

Frequent lifting, pushing, pulling, bending, squatting, and stooping 

Expect constant walking and standing during shifts. 

Occasional crawling and climbing 

Frequently lift and carry items wei