Junior Sous Chef

Position: Junior Sous Chef  

Reports to: Chef de Cuisine  

Compensation: $30-$35 

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Employee Wellness Plan, Staff Meal Program  

The Junior Sous Chef is a key member of the culinary team at NEXUS Club New York, supporting the Chef de Cuisine in the day-to-day operation of the kitchen. This role is expected to be proficient in all stations, lead by example during service, and help maintain the highest standards of food quality, cleanliness, and organization. The Junior Sous Chef will assist with training and supervising hourly staff, managing inventory, minimizing waste, and ensuring recipes and procedures are executed consistently. Success in this role requires strong culinary skills, teamwork, and the ability to thrive in a fast-paced environment while fostering a positive kitchen culture.

Experience & Qualifications:  

• 2 years of experience in Lead Line cook position/ Tournant. 
• Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations.  
• Oversee storage and use of food inventory. Organizes and oversees scheduled audits of physical inventory.  
• Oversees and executes Staff Meal planning and production, ensuring that this provides a great benefit to the team.  
• Friendly and engaging personality. Hospitality should be part of their natural demeanor.  
• Ability to lead a diverse staff while maintaining a positive environment.  
• Understanding of a variety of service styles, techniques and cuisines; from casual bar to upscale dining.  
• Flexibility in the face of changing information.  
• Strong communication skills are a must.  
• Advanced and precise knife skills.  
• Proficient in various cooking styles and techniques.  
• Ability to read, follow, and teach recipes and standards effectively.  

Responsibilities & Duties:   

• Communicate professionally and confidently with employees, vendors, and leadership.  
• Adhere to company standards for labor management  
• Uphold defined standards for food quality and hold vendors accountable for all product received.  
• Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date.  
• Provide consistent coaching and support for all hourly employees and possess the ability to fill into any BOH hourly position.  
• Maintaining a clean, sanitized, and organized workstation during each shift, strictly adhering to Department of Health (DOH) guidelines.  
• Food Handler’s Permit is required.  

Requirements  

• Ability to reach, bend, stoop, stand for long periods of time, and lift up to 50 pounds.  
• A professional appearance which meets company grooming standards.  
• Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by Chef De Cuisine.  
• Must be able to fluently read and write recipes.  

Physical Plant  

• Ensure the highest levels of cleanliness and organization are maintained in the kitchen at all times. All sanitation and health department codes and company checklists/procedures must be followed at all times.  
• Oversee Daily and Episodic Kitchen Cleaning.  
• Ensure that the kitchen is properly equipped and in good repair. Communicate any required maintenance to CDC.