Job Description

The Junior Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Junior Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Junior Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Junior Sous Chef will have a passion for delicious, flavorful food executed and served with care and consistency and an understanding of how to lead day-to-day operations in a busy kitchen.

Administrative (30%)

Assist with the preparation and planning of meal designs.

Monitor and record inventory, perform orders, and maintain budget

Perform opening, closing and side work duties as instructed and according to proper guidelines. Completes prep lists and communicates prep work to AM managers.

Manage Waste Log and Tracking, including updating the tracker daily.

Performs weekly POC meetings

Completes employee quarterly reviews

Kitchen Execution (60%)

Perform daily shift line up to discuss menus, delegation of tasks, and communicate company information.

Ensure that kitchen activities operate in a timely manner.

Resolve client problems and concerns personally.

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.

Prepares food to specifications before and during operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures. Cooks all food to Proper specifications in a timely manner

Ensures proper food temperatures are maintained and food is stored correctly. Ensures freshness and quality of all menu items.

Ensure recipes are completed in a timely fashion and accurately.

Follows and upholds all health codes and sanitation regulations.

Training and Mentoring (10%)

Train new kitchen employees to meet restaurant and kitchen standards

Education:

Culinary School Degree or Equivalent work experience

Certificate and License:

Food Handler’s License

ServSafe certification

Experience:

A minimum of 2 year of progressive culinary management experience.

Prior experience and success in running a busy kitchen.

Knowledge, Skills, Abilities:

Effective written and oral communication

Excellent understanding of various cooking methods

Accuracy and speed in executing assigned tasks

Able to read and convert recipes to scale

Understanding of the 8 major food allergens

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