Jr. Sous Chef - Ajax Tavern

Jr. Sous Chef - Ajax Tavern

The Jr. Sous Chef supports the Chef de Cuisine in overseeing kitchen operations, ensuring food is prepared and presented according to restaurant standards. They assist with the preparation and cooking of dishes, manage kitchen staff during their shifts, and ensure adherence to food safety regulations. Additionally, they help with inventory control, ordering supplies, and maintaining a clean and organized kitchen environment. This position reports to the Chef de Cuisine.

The budgeted pay range for this position is $25.00 to $30.00 per hour; actual pay will be dependent on budget and experience.

Applications for this position will be accepted until September 27, 2026.

Assist the Chef with all kitchen needs

Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations

Cook and prepare food to order on daily basis

Properly stores all mise en place and submit production needs for following day by shift end

Works all stations as required

Develop and train line staff to standard performance level

Assure safe and clean work conditions for all personnel

Communicate with the Chef on duty to assure proper service according to his assigned shift

Expedites service from inside the line as needed

Supervises and coordinates the line crew to achieve assigned tasks according to Kitchen standards

Maintains with Chef, cleanliness guidelines for all kitchen production, walk-ins and storage areas

Assist in daily inventories as needed

Other duties as assigned

Culinary school graduate and/or 3 years of progressive experience in a professional kitchen preferred

ServSafe or similar food safety course certification is preferred

Prior work experience in a variety of commercial/professional kitchen required

Knowledge of purchasing food and beverage

In-depth knowledge of culinary techniques, food preparation, and kitchen equipment

Knowledge of high-volume production

Familiar with menu costing, inventory, and ordering

Familiar with Hotel fire, safety and health procedures and assist in emergency and security procedures as directed by management

Ability to read a P&L and understand the dynamics of labor and food cost management

Ability to assist culinary team in achieving labor and food budgets

Strong understanding of food safety regulations and sanitation standards

Strong time management skills, with the ability to work under pressure and multitask effectively

Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences

Ability to bring concerns guest or kitchen concerns to Chefs attention

Ability to maintain a high level of quality control and consistency in food preparation and presentation

Ability to understand written and spoken English, Spanish a plus

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Health, Dental and Vision Insurance Programs

Flexible Spending Account Programs

Life Insurance Programs

Paid Time Off Programs

Paid Leave Programs

401(k) Savings Plan

Employee Ski Pass and Dependent Ski Passes

Other company perks