Junior Sous Chef

Job description

Junior Sous Chefs will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant. Will also be responsible for ensuring food quality and the cleanliness and organization of the kitchen work area, staying aware of food costs and implementing waste management practices during food preparation, and maintaining safety, sanitation, and security of workstations. Will take full charge of the kitchen in the Executive Chef or Executive Sous Chef’s absence. Will assist with interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems. Able to lift 25lbs or more and work under variable temperatures. May supervise up to ten (10) Cooks I, II, III, and Stewards.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00am to 3:00pm or 3:00pm to 11:00pm. Shift hours may vary.

See attached job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least six (6) months of culinary experience in a fine-dining or high-volume environment at a high-end restaurant, resort, hotel, or private club.

Applicant must complete pre-employment background check and drug screening at employers expense.