Position Summary
The Junior Sous Chef assists the Executive Chef and Sous Chef in overseeing daily kitchen operations, maintaining high culinary standards, and ensuring consistent food quality and presentation. This position plays a key role in leading the kitchen team, coordinating food preparation, maintaining food safety standards, and ensuring efficient, organized service.
The ideal candidate is a skilled cook and emerging kitchen leader who demonstrates strong culinary fundamentals, attention to detail, professionalism, and the ability to perform in a fast-paced environment.
Core Responsibilities
Assist with the daily opening, and overall operation of the kitchen.
Ensure all kitchen stations are properly stocked, organized, and prepared for service.
Oversee mise en place, prep lists, and daily production requirements.
Maintain consistent food quality, portion control, seasoning, and presentation.
Assist with menu execution, daily specials, and seasonal menu development.
Team Leadership and Development
Supervise and support line cooks, prep cooks, and other kitchen staff as assigned.
Delegate daily prep and service responsibilities.
Train team members on recipes, cooking techniques, plating standards, and kitchen procedures.
Promote teamwork, accountability, professionalism, and clear communication.
Provide constructive feedback and communicate staffing or performance concerns to management.
Help maintain a positive, organized, and respectful kitchen culture.
Inventory and Cost Control
Assist with inventory counts, ordering, receiving, and proper storage of ingredients.
Monitor product quality, freshness, rotation, and labeling.
Follow FIFO (First In, First Out) inventory procedures.
Help control food costs through accurate portioning, waste reduction, and efficient product utilization.
Communicate shortages, spoilage, and equipment or supply needs to the Sous Chef or Executive Chef.
Food Safety and Sanitation
Maintain compliance with applicable food safety, sanitation, and health regulations.
Ensure proper food handling, temperature monitoring, cooling, reheating, and storage procedures.
Maintain clean and organized workstations, equipment, and kitchen areas.
Follow allergen-awareness procedures and prevent cross-contamination.
Ensure team members follow established cleaning schedules and sanitation standards.
Communication and Administration
Communicate effectively with the culinary team, front-of-house staff, and management.
Assist with prep planning, production records, inventory documentation, and kitchen checklists.
Report operational challenges, product issues, and service concerns promptly.
Help implement standards and procedures established by the Executive Chef and Sous Chef.
Assume supervisory responsibilities when delegated by senior culinary management.
Qualifications
Previous professional kitchen experience, preferably in a leadership or senior line cook role.
Culinary training or equivalent hands-on experience preferred.
Strong knowledge of cooking techniques, kitchen equipment, food preparation, and plating.
Understanding of food safety, sanitation, and allergen management.
Experience coordinating prep work and supporting kitchen service.
Strong organizational, communication, and problem-solving skills.
Ability to lead a team while maintaining high standards and attention to detail.
Physical and Work Requirements
Ability to stand and work for extended periods.
Ability to lift and carry kitchen supplies and ingredients as required.
Ability to work in a hot, fast-paced kitchen environment.
Availability to work evenings, weekends, holidays, and varying shifts as business needs require.
Performance Expectations
The Junior Sous Chef is expected to:
Maintain consistent food quality and presentation.
Ensure stations are properly prepared before service.
Support efficient ticket times and smooth kitchen operations.
Uphold food safety, sanitation, and organizational standards.
Demonstrate leadership, reliability, and accountability.
Help develop team members and support continuous improvement.
Assist in controlling food costs and minimizing waste.
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