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 requiredStrong work ethic, attention to detail, and ability to multitaskLeadership mindset with a willingness to learn and growAbility to work nights, weekends, and holidaysPassion for food, technique, and team collaborationAccuracy and speed in handling emergency situations and providing solutionsWorking knowledge of various computer software programs (MS Office, restaurant management software, POS)Understanding of various cooking methods, ingredients, equipment and proceduresBenefits Offered
Employer Paid Health Insurance : Low-Deductible PPO PlansDental, Life & Vision InsuranceGenerous Employee + Guest Discounts at all Restaurant LocationsPaid Vacation / Sick Time