Junior Sous Chef

				Overview:

The junior sous chef is responsible for overseeing the kitchen's daily operations, ensuring food quality, safety, and efficiency. This role involves supervising kitchen staff, managing inventory, and maintaining high standards of cleanliness and organization. The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience.

Responsibilities:

Leadership and Supervision 

* Oversee and manage kitchen staff, including line cooks, prep cooks, and dishwashers.
* Train employees on kitchen procedures, safety protocols, and hygiene standards.
* Ensure smooth kitchen operations by coordinating food preparation and cooking activities.
* Monitor food quality and presentation to maintain high standards.
* Oversee kitchen equipment maintenance and report any issues to management.
* Coordinate kitchen activities, ensuring staff adherence to recipes and standards.
* Conduct regular performance evaluations and provide constructive feedback.
* Promote a positive, collaborative, and professional kitchen environment.

Quality Control:

* Enforce food safety and sanitation standards following health regulations.
* Conduct regular quality checks of food products and dishes.
* Conduct regular inspections of the kitchen to ensure cleanliness and compliance.
* Implement and monitor safety procedures to prevent accidents and injuries.
* Collaborate with front of house to ensure smooth service and guest satisfaction
* Address and resolve any customer complaints or concerns regarding food quality

Administrative Duties:

* Manage inventory, order supplies, and maintain proper stock levels.
* Monitor and maintain kitchen equipment, addressing maintenance needs promptly.
* Assist in managing kitchen budgets, controlling costs, and minimizing waste.
* Manage inventory levels, order supplies, and ensure proper storage of ingredients.

Qualifications:

Requirements:

* Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a leadership or supervisory role.
* Previous experience in high-volume, fine dining, or hotel kitchens is a plus.
* Familiarity with kitchen safety and sanitation guidelines (ServSafe Certification).
* Experience with inventory management, ordering, and cost control.
* Ability to handle various cooking stations (grill, sauté, garde manger, etc.).
* Ability to stand for extended periods, lift up to 50 lbs, and work in hot/cold kitchen environments.
* Flexible availability, including nights, weekends, and holidays.

Hourly Rate: $21.23
			

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