Junior Sous Chef

Entry-level management position focused on accomplishing daily kitchen objectives and supporting staff while performing kitchen work.

Contributes to guest and employee satisfaction while maintaining the operating budget.

Entry-level management position focused on accomplishing daily kitchen objectives and supporting staff while performing kitchen work.

Contributes to guest and employee satisfaction while maintaining the operating budget.

Culinary arts and food preparationKitchen shift supervisionFood safety and sanitationFood purchasing and inventoryFood presentation and quality controlMenu development+3 more

Full Job Posting

* Either a high school diploma or GED and four years of experience in culinary, food and beverage, or a related professional area; or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major and two years of related experience.

Culinary standards and service coordination

* Maintain food handling and sanitation standards and keep employee work areas clean and sanitary. * Oversee culinary production and preparation, and perform kitchen duties during high-demand periods. * Coordinate restaurant and banquet service and timing; follow loss-prevention policies and communicate areas needing attention. * Lead shifts, prepare and cook food, supervise food-preparation staff, check product quality, and assist with food presentation.

Team and kitchen operations

* Supervise daily shift operations and ensure employees have appropriate supplies, equipment, and uniforms. * Support staffing levels, completion of assigned duties, and achievement of guest-service and financial objectives. * Communicate performance expectations, handle employee questions and concerns, conduct training, and monitor employee progress. * Participate in employee appraisals and recognition activities.

Menus, guests, and supplies

* Support new menus, concepts, and promotions for restaurant outlets and banquets. * Set a positive example in guest relations, handle guest problems and complaints, and seek supervisor help as needed. * Purchase supplies and manage food and supply inventories according to budget; report equipment malfunctions. * Attend department and other pertinent meetings.