Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $60,000.00 - $70,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Life insurance
Vision Insurance
Employee Discounts
Paid vacation
Paid sick time
Job Description
This opportunity is with a dynamic and esteemed restaurant known for its dedication to quality, innovation, and exceptional dining experiences. As a prominent player in the culinary industry, this company prides itself on offering a vibrant work environment that fosters creativity, teamwork, and growth for its staff members. The establishment has garnered a reputation for its high standards in food preparation, customer service, and kitchen management, making it a preferred place for culinary professionals seeking to advance their careers.
The Junior Sous Chef role is a crucial position within the kitchen brigade, positioned just below the Sous Chef and Ex... Show More
The Junior Sous Chef role is a crucial position within the kitchen brigade, positioned just below the Sous Chef and Ex... Show More
Job Requirements
- High school diploma or equivalent
- 1-3 years of experience in a high-volume kitchen, preferably in a lead line cook or supervisory role
- ability to work nights, weekends, and holidays
- knowledge of food safety and sanitation standards
- strong communication and teamwork skills
- capacity to multitask in a fast-paced environment
- leadership potential and willingness to learn
- basic computer literacy including MS Office and POS systems
Job Qualifications
- 1-3 years of professional, high-volume kitchen experience (lead line cook experience preferred)
- culinary school training a plus, but not required
- strong work ethic, attention to detail, and ability to multitask
- leadership mindset with a willingness to learn and grow
- ability to work nights, weekends, and holidays
- passion for food, technique, and team collaboration
- accuracy and speed in handling emergency situations and providing solutions
- working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- understanding of various cooking methods, ingredients, equipment and procedures
Job Duties
- Assist with daily kitchen operations and service execution
- support supervision and training of line cooks and prep staff
- ensure food quality, presentation, and consistency meet standards
- help with prep lists, ordering, inventory, and waste control
- maintain cleanliness and organization of kitchen and storage areas
- follow all food safety, sanitation, and health regulations
- step in to lead shifts as needed in the absence of senior chefs
- ensure that the kitchen operates in a timely way
- resourcefully solve any issues that arise and seize control of any problematic situation
- maintain a positive and professional approach with coworkers and customers
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink helps hospitality teams hire in one place.
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