Line - Jr. Sous

Jr. Sous
Position Description

Department: Operations
Reports To: General Manager
Location: Restaurant
Classification: Non-exemptPay Rate: $16.50 - $18.50 per hour PLUS average tips per hour of $5.36 - $5.85.

Position Summary
The Jr. Sous position is an entry level leadership development position for Team Members seeking to grow into a management position. This position is responsible for assisting the Management team in providing excellent food quality and presentation to guests. In addition, this position is responsible for receiving food and packaging orders, opening, and closing the kitchen, expediting, and assembling take-out orders and maintaining organization, cleanliness and sanitation of all food related work areas and equipment.
Essential Duties and Responsibilities:

Apply thorough knowledge, understanding and application of culinary techniques to consistently execute menu items.
Monitor all meals being served for appearance, quality standards, portion control and temperature standards in accordance with the established policies and procedures.
Ensure all stations are properly set prior to service and ensure sufficient supply of high-quality mis-en-place (term for items prepared before final cooking or assembly) is set for the next shift.
Supports a culture of safety by upholding our safety standards and reporting injuries on time to Medcor. Safely uses all kitchen equipment and apply advanced knife skills. Ensure kitchen equipment is properly cleaned, maintained and functioning.

Assist the Chef and the Sous Chef in controlling food and labor costs for the restaurant as well as purchasing, receiving, purveyor lists and inventory of all kitchen items.
Ensure meal and rest breaks are made available to Team Members. You must accurately record the actual time you begin and end each meal period using the time clock. You must ensure that all meal breaks, and rest periods are duty free and are taken away from the regular work area.

Assist in establishing proper par levels of finished products and ingredients and conduct inventories to assure proper quantities are ordered and on hand.
Properly label, date, rotate and store all products to ensure proper food handling, maximum shelf life and sanitation compliance.
Ensure production and merchandising area is clean, safe, and presentable always.
Effectively communicate with management and assists with and responds to Guests’ and Team Members’ needs and inquiries to satisfaction. Promptly address issues and problem solve.
Utilizes the point-of-sale (POS) system to accurately enter guest’s information, take-out order and completing the sale.
Bags orders efficiently and neatly, preserving the integrity of the items, ensuring items are of the highest quality and presentation.
Sets the tone for the shift and assumes responsibility for the results of their shift.
Secures the building, especially at closing, ensuring the safe is locked, all doors are locked, and the alarm is set.
Perform other job-related duties as necessary

Non-Essential Job Duties
May perform similar and incidental duties as required.

Job Qualifications
Education: High School diploma or equivalent preferred
Experience: At least 21 years of age. 1-2 years of food service or hospitality industry experience preferred.
Knowledge: Basic math skills required.
Language Skills: Excellent communication skills required. Ability to read, write and communicate verbally in English required. Bilingual Spanish a plus. Ability to communicate effectively with Guests and Team Members.
Other Skills: Excellent guest service and interpersonal skills. Commitment to Urban Plates’ Core Values and the Five Promises of a Great Team Member.
Other Abilities: Ability to manage stress and perform in a high-volume environment, with a smile and willingness to connect with every Guest and Team Member. Ability to problem solve. Ability to work well under time constraints and prioritize multiple work responsibilities and tasks to meet Guests’ needs. Ability to demonstrate a high level of self-motivation and drive. Ability to uphold and manage standards, procedures, and processes. Ability to operate and maintain kitchen equipment. Ability to work collaboratively with others. Ability to consistently maintain a clean and professional appearance and demeanor. Passionate about training and supporting all Team Members with validations and training exercises.
Major Business/Professional Contacts
Routine contact with restaurant Team Members, Guests, and 3rd party delivery personnel. Occasional contact with vendors and Support Center Team Members.
Working and Environmental Conditions
Typically functions in a restaurant environment, both indoors and outdoors, during all seasons and under all weather conditions. Requires working in confined spaces for extended periods of time, where temperatures may fluctuate from hot to cold. Requires working safely around hot ovens and stove tops.
Physical Demands
Requires standing and mobility for extended periods. Requires regular reaching, bending, squatting, and stooping. Requires regular lifting of plates, utensils, pans, and boxes that may weigh up to 50 lbs. Requires finger and hand dexterity for using small tools and equipment. Requires frequent handwashing using soap and hot water.
Qualified applicants with arrest or conviction records will be considered in accordance with the Fair Chance ordinance and the Fair Chance Act.