Junior Sous Chef Job Description Template
Our company is looking for a Junior Sous Chef to join our team.
Responsibilities:
- Supervise the preparation and execution of food items;
- Lead pre-shift meetings with FOH team and oversee culinary staff education;
- Calculate food cost and labor cost;
- Inspire excellence and build camaraderie and team morale;
- Expedite during service;
- Create and execute specials for service;
- Ensure the kitchen is prepared and “A” ready at all times for health inspections;
- Abide by and uphold company policies and standards, as well as state sanitations/health regulations;
- Attend financial meetings with management team and executive teams. Address any opportunities with a sense of urgency;
- Manage hourly kitchen staff through scheduling, payroll, hiring, training and coaching;
- Assist Executive Chef in other areas as needed;
- Conducts daily walk through to ensure all stations prepared for opening and meal service;
- Documents all incidents and accidents; follows appropriate procedures;
- Attends all scheduled and appropriate meetings;
- In conjunction with the F&B management team, assists in maintaining a high level of service in accordance with established standards.
Requirements:
- Excellent culinary skills;
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations;
- Able to work in a standing position for long periods of time;
- A culinary degree; or at least 2 years of progressive experience in a hotel or a related field.