Jr. Sous Chef Full Time

Position Summary:

As a Junior Sous Chef, you will supervise and coordinate kitchen operations, ensuring food quality, presentation, and service meet high standards. You will assist with the training and management of kitchen staff, monitor food production, maintain inventory, and uphold food safety and hygiene protocols.

Key Responsibilities:

• Food Preparation & Presentation:
  • Supervise cooks and kitchen staff, overseeing food preparation and presentation.
  • Ensure proper portioning, arrangement, and garnishing of dishes.
  • Prepare special meals or substitute items as needed.
  • Monitor food quality and quantity, ensuring adherence to standards.
  • Create and maintain decorative food displays.
• Team Leadership & Development:
  • Assist in hiring, training, scheduling, evaluating, and counseling kitchen employees.
  • Provide guidance and motivation to staff, ensuring high performance and team collaboration.
  • Support management in disciplining and coaching staff when necessary.
• Inventory & Kitchen Operations:
  • Monitor kitchen stock levels, ensuring supplies and ingredients are adequately maintained.
  • Keep kitchen logs for food safety programs and product inventory.
  • Notify management of any product or equipment issues.
• Guest Interaction & Communication:
  • Communicate menu specials and out-of-stock items to Food & Beverage service staff.
  • Address guest service needs, ensuring a high level of guest satisfaction.
  • Maintain a professional and courteous manner when interacting with staff and guests.
• Health & Safety:
  • Follow company safety and security policies and procedures.
  • Report any maintenance needs, accidents, or unsafe conditions to the manager.
  • Complete safety training and certifications as required.
• General Duties:
  • Ensure personal appearance and uniforms meet company standards.
  • Protect company assets and maintain confidentiality of proprietary information.
  • Assist in additional duties as requested by supervisors.

Physical Requirements:

• Stand, sit, or walk for extended periods of time.
• Reach overhead and below the knees, including bending, twisting, and stooping.
• Move, lift, carry, push, or pull objects weighing up to 25 pounds without assistance.

Preferred Qualifications:

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: 4 to 6 years of experience in a culinary role.
• Supervisory Experience: Minimum of 2 years in a supervisory role.
• License or Certification: None required.