Drago's Jr. Sous Chef *free parking*

A Junior Sous Chef in the Culinary departments trains, oversees and coordinates culinary staff in order to prepare, cook and present food according to standard recipes, while continuing effort to deliver outstanding service and financial profitability. Oversee and prepare food items according to designated recipes and quality standards. Oversee and maintain cleanliness and food sanitation. Manage guest orders in a friendly, timely and efficient manner. Ensure knowledge of menu and all food products. Stock and maintain par levels for designated food station(s). Visually inspect all food sent from the kitchen. Practice correct food handling and food storage procedures according to federal, state, local and company regulations. Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward. Prepare requisitions for supplies and food items, as needed. Quality. Dependability. Customer Focus. Adaptability.