Overview:

The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.

Key Responsibilities:

1. Food Preparation and Cooking:

   • Assist in the preparation and cooking of dishes according to established recipes and standards.
   • Ensure that all food is prepared to the highest standards of quality and presentation.
   • Maintain consistency in taste, portion size, and presentation of all dishes.

2. Kitchen Management:

   • Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.
   • Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.
   • Assist in training new kitchen staff and ongoing staff development.

3. Quality Control:

   • Monitor food quality and freshness, ensuring compliance with health and safety regulations.
   • Conduct regular checks to ensure kitchen cleanliness and organization.
   • Address any issues related to food quality or kitchen operations promptly.

4. Menu Development:

   • Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items.
   • Provide input on seasonal and specialty menus, considering customer preferences and trends.

5. Inventory and Cost Management:

   • Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed.
   • Ensure proper storage and rotation of ingredients to minimize waste.
   • Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.

6. Health and Safety Compliance:

   • Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
   • Ensure that kitchen equipment is used safely and maintained properly.
   • Conduct routine inspections and implement corrective actions as necessary.

7. Customer Service:

   • Respond to customer feedback and special requests, ensuring a positive dining experience.
   • Maintain a customer-focused attitude and assist in resolving any issues promptly.

Qualifications:

• Experience: Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
• Skills:
  • Strong culinary skills and knowledge of various cooking techniques.
  • Excellent leadership and team management abilities.
  • Effective communication and interpersonal skills.
  • Attention to detail and a commitment to maintaining high standards.
  • Ability to work in a fast-paced, high-pressure environment.
• Certifications: Food Handler’s Certification or equivalent is preferred.

Working Conditions:

• Ability to work flexible hours, including nights, weekends, and holidays.
• Physical stamina to stand for long periods and perform repetitive tasks.
• Ability to lift heavy objects and work in a hot, noisy environment.

Overview:

The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.

Key Responsibilities:

1. Food Preparation and Cooking:

   • Assist in the preparation and cooking of dishes according to established recipes and standards.
   • Ensure that all food is prepared to the highest standards of quality and presentation.
   • Maintain consistency in taste, portion size, and presentation of all dishes.

2. Kitchen Management:

   • Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.
   • Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.
   • Assist in training new kitchen staff and ongoing staff development.

3. Quality Control:

   • Monitor food quality and freshness, ensuring compliance with health and safety regulations.
   • Conduct regular checks to ensure kitchen cleanliness and organization.
   • Address any issues related to food quality or kitchen operations promptly.

4. Menu Development:

   • Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items.
   • Provide input on seasonal and specialty menus, considering customer preferences and trends.

5. Inventory and Cost Management:

   • Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed.
   • Ensure proper storage and rotation of ingredients to minimize waste.
   • Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.

6. Health and Safety Compliance:

   • Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
   • Ensure that kitchen equipment is used safely and maintained properly.
   • Conduct routine inspections and implement corrective actions as necessary.

7. Customer Service:

   • Respond to customer feedback and special requests, ensuring a positive dining experience.
   • Maintain a customer-focused attitude and assist in resolving any issues promptly.

Qualifications:

• Experience: Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
• Skills:
  • Strong culinary skills and knowledge of various cooking techniques.
  • Excellent leadership and team management abilities.
  • Effective communication and interpersonal skills.
  • Attention to detail and a commitment to maintaining high standards.
  • Ability to work in a fast-paced, high-pressure environment.
• Certifications: Food Handler’s Certification or equivalent is preferred.

Working Conditions:

• Ability to work flexible hours, including nights, weekends, and holidays.
• Physical stamina to stand for long periods and perform repetitive tasks.
• Ability to lift heavy objects and work in a hot, noisy environment.