Job Overview
The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership.
Key Responsibilities
Assist with daily kitchen operations and service execution
Support supervision and training of line cooks and prep staff
Ensure food quality, presentation, and consistency meet standards
Help with prep lists, ordering, inventory, and waste control
Maintain cleanliness and organization of kitchen and storage areas
Follow all food safety, sanitation, and health regulations
Step in to lead shifts as needed in the absence of senior chefs
Ensure that the kitchen operates in a timely way
Resourcefully solve any issues that arise and seize control of any problematic situation
Maintain a positive and professional approach with coworkers and customers
Qualifications
1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred)
Culinary school training a plus, but not required
Strong work ethic, attention to detail, and ability to multitask
Leadership mindset with a willingness to learn and grow
Ability to work nights, weekends, and holidays
Passion for food, technique, and team collaboration
Accuracy and speed in handling emergency situations and providing solutions
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Understanding of various cooking methods, ingredients, equipment and procedures
Benefits Offered
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