Jr Sous Chef

Overview:The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.Key Responsibilities:Food Preparation and Cooking:Assist in the preparation and cooking of dishes according to established recipes and standards.Ensure that all food is prepared to the highest standards of quality and presentation.Maintain consistency in taste, portion size, and presentation of all dishes.Kitchen Management:Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.Assist in training new kitchen staff and ongoing staff development.Quality Control:Monitor food quality and freshness, ensuring compliance with health and safety regulations.Conduct regular checks to ensure kitchen cleanliness and organization.Address any issues related to food quality or kitchen operations promptly.Menu Development:Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items.Provide input on seasonal and specialty menus, considering customer preferences and trends.Inventory and Cost Management:Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed.Ensure proper storage and rotation of ingredients to minimize waste.Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.Health and Safety Compliance:Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.Ensure that kitchen equipment is used safely and maintained properly.Conduct routine inspections and implement corrective actions as necessary.Customer Service:Respond to customer feedback and special requests, ensuring a positive dining experience.Maintain a customer-focused attitude and assist in resolving any issues promptly.Qualifications:Experience: Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.Skills:Strong culinary skills and knowledge of various cooking techniques.Excellent leadership and team management abilities.Effective communication and interpersonal skills.Attention to detail and a commitment to maintaining high standards.Ability to work in a fast-paced, high-pressure environment.Certifications: Food Handler's Certification or equivalent is preferred.Working Conditions:Ability to work flexible hours, including nights, weekends, and holidays.Physical stamina to stand for long periods and perform repetitive tasks.Ability to lift heavy objects and work in a hot, noisy environment.