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Don't guess if your resume is good enough.
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About the Role
The Junior Sous Chef oversees daily back-of-house operations to ensure food preparation, service, and cleanliness meet company standards. This role is ideal for someone flexible and experienced in leading kitchen teams during busy shifts, events, or when full-time supervisors are unavailable.
Responsibilities
- Supervise and support kitchen staff during shifts to ensure efficient workflow.
- Oversee food preparation, portioning, and presentation according to established recipes and quality standards.
- Maintain food safety, sanitation, and hygiene standards in compliance with health regulations.
- Assist with daily prep lists, stock rotation, and inventory control.
- Monitor equipment and report maintenance or safety issues promptly.
- Coordinate with front-of-house and management to ensure timely and smooth service.
- Train, motivate, and mentor kitchen staff when needed.
- Step in to perform cooking or prep duties during peak hours.
- Assist with closing duties including cleaning, waste management, and kitchen organization.
Requirements
- Minimum 2-3 years of experience in a commercial kitchen or supervisory culinary role.
- Strong understanding of food safety and kitchen operations.
- Excellent leadership and communication skills.
- Ability to multitask and stay calm under pressure.
- Flexibility to work evenings, weekends, and special events as required.
- Demonstrates knowledge of major food allergens and understands the risks associated with allergic reactions and cross-contamination.
- Valid Food Handler's Certificate required.
- Prolonged standing and lifting up to 50 lbs.
- May include early morning, late evening, or weekend shifts.
Skills
- Leadership
- Communication
- Multitasking
- Calm under pressure
- Food safety
- Kitchen operations
- Food allergen knowledge
Work Type
- Full-Time
Experience Level
- 2-3 years
Education Level
- Culinary certification or equivalent experience preferred