We are on a scout for a JR Sous Chef who will supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food by performing the following duties. Follow direction of the Executive Chef, Chef de Cuisine and/or Sous Chefs in maintaining the highest standards of food quality, taste and production.

Essential Functions:

• Directly supervise 6–10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards. Responsible for daily line–ups, weekly management meetings, and monthly staff meetings.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with The Broadmoor Standards, Forbes Five–Star and AAA Five–Diamond standards.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within State regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, and so on.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Ensure fair and consistent departmental rules and practice.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Chef de Cuisine in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set–ups.
• Help train culinary and stewarding staff on an ongoing basis.
• Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods are as prescribed.
• Give instructions to cooking personnel in fine points of cooking.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of the Chef de Cuisine.
• Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly.

• We sponsor your visa once placed
• All employers are screened – as you will be
• Help with flights to and from USA
• 4 or 12 month visa
• You will need clean Criminal Record  for the visa.
• You will need to be a current tertiary student or have graduated in the last 12 months
• For more information while you wait please go https://iwh.co.nz/usa-options/work-in-america/uni-gap-year-work-and-travel-usa/