Junior Sous Chef

Junior Sous Chef

The Junior Sous Chef assists the Sous Chef and Executive Chef in the daily operation of the kitchen, ensuring high-quality food preparation, efficient kitchen operations, and compliance with all food safety standards. This position plays a key leadership role in supervising cooks and kitchen staff, maintaining inventory levels, managing payroll accuracy, placing orders, and supporting culinary operations to deliver an exceptional guest experience.

Responsibilities include:

• Assist the Sous Chef in overseeing daily kitchen operations.
• Prepare, cook, and plate menu items according to established recipes and presentation standards.
• Ensure all food products meet quality, consistency, and food safety standards.
• Assist with menu preparation, production planning, and daily prep lists.
• Provide hands-on support on the line during peak business periods and staffing shortages.
• Monitor portion control and minimize food waste.
• Monitor inventory levels and maintain appropriate stock of food and supplies.
• Place vendor orders and ensure timely receipt of products.
• Verify deliveries for accuracy and quality.
• Maintain proper storage, rotation, and labeling of food products in accordance with health department requirements.
• Assist with monthly inventories and cost-control initiatives.
• Review employee timecards for accuracy, including missed punches, meal period compliance, and attendance records.
• Assist with payroll processing and labor management.
• Monitor labor costs and staffing levels to align with business needs.
• Respond to emails and administrative requests in a timely manner.
• Maintain production records, invoices, receiving logs, and purchasing documentation.
• Ensure compliance with all health, sanitation, and food safety regulations.
• Conduct routine inspections of kitchen areas to maintain cleanliness and organization.
• Assist with implementing corrective actions related to food safety and operational standards.
• Ensure all employees utilize proper equipment and safe work practices.

Qualifications include:

• Minimum 2 years of culinary leadership experience in a hotel, restaurant, or hospitality environment.
• ServSafe Food Handler and/or Manager Certification preferred.
• Strong knowledge of food preparation, inventory management, purchasing, and kitchen operations.
• Experience supervising and developing culinary team members.
• Basic understanding of payroll processes, labor management, and scheduling.
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• Strong organizational, communication, and leadership skills.

Physical requirements include:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Manual dexterity required for food preparation and operation of kitchen equipment.