Junior Sous Chef
About the role
The Junior Sous Chef is a highly skilled and creative individual who reports directly to the Executive Chef and Executive Sous Chef. Primary responsibilities include collaborating with the Executive Chef and Executive Sous Chef in menu planning, development, and execution; assisting with overseeing daily kitchen operations, ensuring quality and consistency in food preparation; ordering goods with an understanding of par levels and competitive pricing; training and mentoring kitchen staff, fostering a collaborative, positive work environment centered around collaboration; maintaining high standards of food safety, sanitation, and cleanliness; adhering to organizational standards and consistency; and contributing to the creation of innovative and seasonal dishes, reflecting the essence of Nantucket's culinary landscape and holding fast to our Mediterranean brand.
Qualifications
- Prior experience as a lead cook or Sous Chef in a high-end restaurant.
- Culinary degree or equivalent experience of at least one year in a culinary leadership position.
- Proficient communication skills.
- Strong leadership and organizational skills.
- Passion for creating exceptional guest experiences.
- Servsafe Manager Certification or ability to complete the course.
- Knowledge of local, seasonal, and Mediterranean ingredients.
- Computer literacy including Google Drive, Inventory Software, and POS Software.