Job Description & Requirements

Roles & Responsibilities

The Jr. Sous Chef should be passionate about food, must display strong leadership skills, and have the ability to be creative and willing to try something new. S(he) may also have non-production responsibilities such as estimating daily purchases, inspecting and maintaining the kitchen equipment.

Jr. Sous Chef Responsibilities

• Leads kitchen team in chef's absence.

• Provides guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.

• Oversees and organizes kitchen stock and ingredients.

• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

• Keeps cooking stations stocked, especially before and during prime operation hours.

• Hires and trains new kitchen employees to restaurant and kitchen standards.

• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

• Supervises food preparation/presentation to ensure quality and restaurant standards.

• Works with Sous Chef and Head Chef to maintain kitchen organization, staff ability, and training.

• Verifies that food storage units all meet standards and are consistently well-managed.

• Assists Head Chef with menu creation.

• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.