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The Junior Sous Chef Employee Dining Room (EDR) is responsible for delivering high quality food preparation and presentation in accordance with the company standards while strictly upholding all Public Health Standards while working towards a goal of achieving employee satisfaction. Focused on providing quality and diversity, this is a key leadership role in ensuring the culinary program for all Ladies and Gentlemen is thoughtfully developed, executed and sustained. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.