Junior Sous Chef
US-CA-Los Angeles
Hourly
Req #: 72934
Type: Full-Time
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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 : * Check and respond to emails in timely manner. * Check Dayforce daily to ensure hourly staff are correctly clock in and out; look for PTO request, MPB, missing punches. * Daily receiving PO's on Birchstreet and clear understanding of usage and placement of orders through Birchstreet. * Able to provide prep list, production list and organization of invoices. * Create and update Employee schedule. Day to Day Kitchen Task: * Create and prioritize production list for day-to-day production * Cover hourly staff breaks * Capable to fully assist hourly staff in café on stations * Have knowledge and capability of executing entire menu production for restaurant * Be able to follow as well as create recipes * Keep and maintain inventory of all items for Café Fig and the employee cafeteria day to day and in advance * Have full grasp and understanding of employee menu * Capable of assisting the cafeteria attendants with executing menu items and maintaining cafeteria daily * Have full knowledge of inventory in walk in, dry storage, and freezer * Maintain cleanliness and organization for Café Fig kitchen and for production kitchen 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.
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