Junior Sous Chef

Job Description

Job Description

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

• Employer Paid Health Insurance : Low-Deductible PPO Plans
• Dental, Life & Vision Insurance
• Generous Employee + Guest Discounts at all Restaurant Locations
• Paid Vacation / Sick Time

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