Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $27.00 - $32.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
The Junior Sous Chef role is a crucial position within a professional restaurant kitchen environment. The establishment hiring for this role emphasizes maintaining high culinary and operational standards while fostering a well-organized and supportive back-of-house team. This company is dedicated to delivering consistent quality to more than 100 guests daily, demonstrating a strong commitment to both customer satisfaction and employee development. Located in a fine dining or high-volume kitchen setting, the company values professionalism, kitchen safety, cleanliness, and efficiency. With the hospitality industry often requiring fast-paced adaptability and team collaboration, this kitchen looks for motivated individuals who can thrive under... Show More
Job Requirements
- High school diploma or equivalent
- 1-3 years of kitchen supervisory experience
- Ability to work in a fast-paced kitchen environment
- Strong leadership and communication skills
- Knowledge of food safety and sanitation regulations
- Ability to manage inventory and prep planning
- Punctuality and reliability
- Physical ability to stand for long periods and perform kitchen duties
Job Qualifications
- Ability to interact positively with supervisors, management, and co-workers to promote a team effort and maintain a positive and professional approach
- 1-3 years of experience supervising a kitchen
- Ability to manage and lead services of 100+ guests daily
- Ability to produce a high volume of accurate, complete, and high-quality work in a timely manner
- Able to train and motivate team members
- Showcase effective time management and organizational skills
- Attention to detail in maintaining high standards of security, safety, cleanliness, and sanitation
Job Duties
- Properly close restaurant kitchen/venue using checklist
- Manage cleanliness of station including ovens, fryer, burners, fridges, hood vents
- Manage daily family meals for staff in timely manner
- Place orders agreed upon with head chef
- Ensure consistent and successful services for 100+ guests daily
- Successfully manage prep pars for station to avoid running out/low on product
- Follow department of health guidelines when working
- Be prompt and on time for work
- Manage distribution of prep guides and waste logs
- Manage team and dishwashers when senior chef is not present
- Properly manage food and inventory
- Lead with a professional and polished approach in a busy atmosphere
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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