Junior Sous Chef

Who are we hiring?

A junior sous chef operates as the assistant to a sous chef, which means they are responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. The Junior Sous Chef is responsible for assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance, coordinating activities and functions with other heads in the food and beverage department, especially in the absence of sous chef.

What will you do?

• Leads kitchen team in sous chefs’ absence
• Assist executive chef and sous chef with menu creation
• Ensure that required MSG standards/methods are adhered to in the production and preparation of food – in quality, quantity, presentation and safety
• To ensure that the kitchen is organized and run to the highest possible levels of safety and hygiene. Aid in the training of new staff.
• To constantly check quality and quantity of food going out of the kitchen.
• Ensure all dishes are prepared according to specification from the Executive and Sous and served at the correct quality, portion size, and temperature
• Keep work areas clean and organized before, during, and at the conclusion of an event.
• Ensure Department of Health guidelines are being met consistently.
• Complete opening and closing inventory check lists, ensure proper food rotation (FIFO) and minimize/track waste.
• Cleaning duties include but not limited to: scrubbing work surfaces and walls, sweeping, mopping and breaking down/cleaning all cooking equipment.
• Carry out other duties as specified by the Executive or Sous Chef

What do you need to succeed?

• Candidates who have completed a minimum of 60 credit hours of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Culinary School degree along with Sous Chef experience is preferred.
• 2-3 years minimum experience working in a professional kitchen or applicant without formal training would need one-year hands on training with direct supervision of a trained chef
• Must have a NYC Food Handling Department of Health certification. Understanding of DOH regulations
• Must have the ability to execute multiple tasks in a high-pressured environment along with the ability to oversee multiple projects and ensure the highest quality standards.
• Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
• Must have problem solving skills and the ability to make quick decisions
• Must have excellent guest service skills.
• Strong verbal communication skills and demonstrated ability to work well under pressure.
• Must be available to work nights, weekends and holidays.
• SUPERVISION: 10-15 Kitchen Staff

Special Requirements:

• General physical requirement such as lifting 25lbs., standing for long periods, walking long distances, working in inclement conditions, lead and assist in evacuation of guests and staff, ability to walk up and traverse downstairs, bending and constant motion is often required.
• Must be willing to travel to other company locations as needed.
• Ability to work a flexible schedule including nights, have split days off, work weekends and holidays in a 24 X 7 environment

#LI-Onsite