Jr Sous Chef

Job Summary

The Jr. Sous Chef is a supervisory role responsible for coordinating and supervising kitchen staff, managing inventory, and ensuring high-quality food production. This position requires strong leadership, effective communication, and a commitment to maintaining rigorous food safety standards.

Responsibilities

• Financial Responsibility: Maximize product utilization and control waste through efficient tracking and storage methods.
• Assist Chefs: Manage inventory, perform physical counts, and assist with daily line checks and quality checks.
• Management: Execute FGR SOPs, supervise prep cooks, line cooks, and dish staff, oversee shift setup and breakdown, and manage cleaning projects.
• FOH and BOH Operations: Uphold food quality, handle food safely, monitor safety, and enforce kitchen cleanliness.
• Human Resources: Train hourly staff, assist with opening, closing, and cleaning duties, and lead by example.

Qualifications

• Knowledge of recipes and kitchen operations.
• Supervisory and communication skills.
• Physical stamina and manual dexterity.
• Ability to work flexible hours, including weekends and holidays.

Skills and Abilities

• Expediting and receiving.
• Teaching and demonstrating cooking techniques.
• Managing kitchen staff and guests.
• Using POS/Computer systems.

Physical Requirements

• Constant standing and walking.
• Frequent stooping, kneeling, and crawling.
• Sometimes ascending or descending ladders, stairs, and ramps.
• Lifting up to 15 lbs frequently.
• Pushing, pulling, lifting, or carrying up to 50 lbs occasionally.
• Listening and speaking for both guest and team member interaction.
• Constant use of POS/Computer systems.