Junior Sous Chef

About the role

This entry‑level management position supports daily kitchen operations, ensuring food quality, sanitation, and guest satisfaction. The Junior Sous Chef works closely with senior staff to lead the culinary team while actively preparing dishes.

Key responsibilities

• Maintain food handling and sanitation standards throughout the kitchen.
• Oversee production and preparation of menu items, coordinating with restaurant and banquet departments.
• Lead shift operations, supervising cooks and ensuring supplies, equipment, and uniforms are available.
• Check raw and cooked food quality, create decorative displays, and assist with menu development.
• Participate in performance appraisals, training, and employee recognition programs.

Required profile

• High school diploma or GED with 4 years culinary experience, OR a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience.
• Strong understanding of food safety, loss‑prevention policies, and budget awareness.
• Ability to communicate clearly, supervise staff, and handle guest or employee concerns.

Required skills

• Food preparation and cooking
• Sanitation and food safety compliance
• Menu planning and decorative food presentation

What we offer

• Full‑time, onsite position in a dynamic hospitality environment
• Opportunities for professional growth and advancement within the culinary team