Junior Sous Chef

Job Summary

• The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing the kitchen operations and ensuring the quality and consistency of food production. They are responsible for assisting in menu planning, recipe development, and food preparation while maintaining high standards of culinary excellence. Additionally, Junior Sous Chefs supervise kitchen staff, delegate tasks, and ensure adherence to food safety and sanitation standards. They may also assist in inventory management, ordering supplies, and controlling food costs to maximize profitability.

Job Responsibilities 1

• Lead in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Assist in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.
• Ensure the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Lead in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.
• Ensure that all culinary operations manuals are prepared and updated
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met