Junior Sous Chef

ore responsibilities

• Supervision and leadership:
• Supervise and coordinate the activities of cooks and kitchen staff.
• Lead shifts, delegate tasks, and provide ongoing training.
• Assist in performance management and conduct employee appraisals.
• Food preparation and quality:
• Prepare and cook a variety of food items to meet high-quality standards.
• Monitor food quality from preparation to presentation.
• Assist with creating specials and ensuring consistency.
• Kitchen and inventory management:
• Oversee daily kitchen operations and production, minimizing waste.
• Monitor and maintain kitchen equipment and ensure stations are clean and organized.
• Assist with inventory management, food ordering, and cost control.
• Compliance and administration:
• Ensure all health, safety, and sanitation regulations are followed.
• Manage staffing schedules to meet operational needs.
• Support the executive chef with other administrative and management duties as needed.

Job Type: Full-time