Junior Sous Chef - Inn at Perry Cabin

About Us:

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

 

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

 

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

 

Check out this video for more information on our great company!

 

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Location Description:

 

 

We invite you to become part of our Crew at one of the most desirable destinations on the Eastern Shore, Inn at Perry Cabin.

 

A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.

 

As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin!

 

For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com

 

Overview:

Job Description                                                            title:Junior Sous Chef

 

DIVISION	Culinary	DEPARTMENT	Culinary
REPORTS TO	Sous Chef	CLASSIFICATION	Exempt

                                                                            

 

JOB SUMMARY - position pays $55,000 to $60,000 per year (Exempt)

As an Entry-Level Management Junior Sous Chef, you will play a critical role in the daily operations of our kitchen, supporting the Sous Chefs, Senior Sous Chef, and Executive Sous Chef. This position involves supervising day to day kitchen operation, ensuring food quality, and maintaining high standards of cleanliness and safety. The Junior Sous Chef  will assist in inventory management, staff training and development. Additionally, assist in the development of new menu items to enhance the dining experience.

 

ESSENTIAL JOB FUNCTIONS

 

• Supervise kitchen operation in absence or in conjunction with the Sous Chef, Senior Sous Chef and Executive Sous Chef.
• Oversee and participate in food preparation and presentation, ensuring high quality and consistency are met daily.
• Monitor and maintain kitchen cleanliness, organization, safety and health standards.
• Assist with managing inventory and pars, including ordering, receiving and correct storage of ingredients to be efficient and cost-effective.
• Train and supervise kitchen staff, ensuring adherence to recipes and food quality standards.
• Schedule production work for subordinate employees.
• Ensure compliance with health & safety regulations and company policies.
• Collaborate with kitchen staff and front-of-house teams to ensure a seamless dining experience.
• Assist with controlling food costs and requisitioning necessary supplies.
• Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation.
• Ensure that meals are prepared and delivered on time and in acceptable quantity and quality.
• Test, write, and standardize recipes. Establish and create written standards for execution.
• Assist with developing new menu items to allow the resort to exceed expectations of all operations in the area.
• Meet with the Executive Sous Chef to review equipment needs, plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
• Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests.
• Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Assist with monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc.
• Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees.
• Ensure that all staff attend required training in hazardous communication, safety, and sanitation as established by local and government regulations.
• Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating).
• Effective communicator with the ability to handle constructive criticism form management, guests & peers.
• Assist staff with their job functions to ensure optimum service to guests.
• Assist in preparing for and working at any hotel function.
• Document pertinent information in department’s logbook.
• Maintain complete knowledge of all hotel features/services and hours of operation.
• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
• Be knowledgeable of, implement, communicate, and comply with policies of Inn at Perry Cabin and its Hotel Human Resources Department.

 

SUPERVISORY RESPONSIBILITIES  

 

Line Cooks, Prep Cooks, Culinary Interns, Pastry Supervisor, Pastry Cooks 

 

 

WORKING CONDITIONS

 

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Equipment to Be Used

• Standard office equipment, including telephone, computer, copier, calculator, fax; computer programs including Microsoft Word, Excel, PowerPoint, and email; kitchen equipment including kitchen utensils, choppers, mixers, can openers, carts, ovens, steam tables, freezers, slicers, other commercial kitchen cleaning and cooking equipment.

 

Physical & Mental Requirements

• Regularly required to stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms; frequently required to sit, climb or balance, stoop, kneel, and crouch. Requires manual dexterity sufficient to operate standard kitchen and cooking equipment. Requires full range of hearing, vision, taste, and smell.
• Must be able to lift, push, pull, and move equipment, supplies, etc., in excess of 75 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

 

 

Work Environment

• Interior of hotel—occasional exposure to direct sunlight, high humidity, extremes of heat and cold, noise, microwave appliances, grease, commercial cleaning products, bleach, spices, and numerous other conditions/elements associated with the hotel & kitchen environments.
• The work environment may involve varying conditions and circumstances with guests, staff, visitors, government agencies, etc.
• Interior of mobile kitchen.

 

 

 

Qualifications:

JOB REQUIREMENTS

 

Education & Experience

• Certification of culinary training or apprenticeship required. Culinary degree preferred.
• Food Handling and Sanitation certificates required.
• Minimum three years’ experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity preferred.
• Clean driving record and ability to successfully navigate large kitchen safely.

 

Skills

Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management, and employees to their understanding. Ability to work a ten-hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details. Ability to input and access information into property management system. Ability to work without direct supervision. Ability to motivate hotel staff and maintain a cohesive team. Ability to prioritize and organize work assignments, delegate work. Ability to remain calm, courteous and professional with demanding/difficult guests and/or situations. Knowledge of fire and building codes. Understanding of the luxury hotel/culinary environment. Preferred: ability to communicate in a second language, preferably Spanish; certification in CPR.

 

Compensation Range:The compensation for this position is $55,000.00/Yr. - $60,000.00/Yr. based on qualifications and experience.