Job Description

The Junior Sous Chef plays a pivotal role in supporting the culinary leadership team to ensure the smooth and efficient operation of the kitchen. This position involves overseeing food preparation, maintaining high culinary standards, managing kitchen staff, and ensuring compliance with health and safety regulations. The Junior Sous Chef is expected to step in for the Sous Chef in their absence and contribute to the development and execution of the menu.

• Assist in the preparation and cooking of menu items, ensuring consistency and quality.

• Oversee the preparation of mise en place and ensure all dishes are prepared according to recipes and presentation standards.

• Monitor the quality and quantity of food prepared to meet guest expectations.

• Supervise and coordinate the activities of kitchen staff, including line cooks and commis chefs.

• Delegate tasks effectively, ensuring efficient workflow during service periods.

• Provide training and mentorship to junior kitchen staff, fostering skill development and adherence to kitchen protocols.

• Collaborate with the Executive Chef and Sous Chef in menu planning and recipe development.

• Assist in the creation of new dishes, incorporating seasonal ingredients and current culinary trends.

• Ensure that menu items are cost-effective and adhere to budgetary constraints.

Skill set

• Ability to multitask
• Ability to work in a fast-paced
• high-stress environment for long hours
• Ability to work independently
• Cooking
• Kitchen Management
• Kitchen Organization