Club Junior Sous Chef

The Moore•Miami, OK

About The Position

The Club Junior Sous Chef at The Moore supports the direction of the CDC and Executive Sous Chef in planning, organizing, and managing the Kitchen Department in accordance with company policies and state standards. The role helps oversee back-of-house operations, including staffing and food production, and ensures special requests, dietary restrictions, and allergy procedures are handled appropriately. The Junior Sous Chef also contributes to menu development, maintains health and safety standards, and helps train and develop the kitchen team.

Requirements

Minimum 2–3 years of experience as a Junior Sous Chef, Chef de Partie (CDP), or equivalent in a high-end, fast-paced restaurant or similar establishment.
Culinary training.
Genuine passion for continuous growth and development as a chef.
Strong communication and organizational skills.
In-depth knowledge of various cuisines, line stations, cooking styles, ingredients, equipment, and processes.

Responsibilities

Lead by example alongside the Executive Sous Chef and oversee back-of-house operations, staffing, food production, special requests, dietary restrictions, and allergy procedures.
Collaborate with the Executive Sous Chef and culinary team to develop menus that align with the culinary vision.
Maintain government health and safety standards.
Establish professional relationships, provide educational opportunities, and develop team skills.
Support education and training on safe work habits and procedures.
Drive effective and efficient kitchen processes while ensuring high food quality and controls.
Help manage staff schedules, payroll, setup and breakdown, production, and uniform adherence.
Foster teamwork and synergy between front-of-house and back-of-house staff through effective communication.
Recruit and train new employees.
Work with the Executive Chef on developing new menu options.