Junior Sous Chef (Full-Time)
About The Position
A Junior Sous Chef assists the Sous Chef and performs many of the same duties, including inventory management, kitchen staff management, and food preparation. The role assists with overseeing and directing kitchen operations and provides functional support. The Junior Sous Chef coordinates activities with other food and beverage department heads, particularly when the Sous Chef is absent. The position leads the kitchen team in the Sous Chefs’ absence, assists with menu creation, and helps ensure food is prepared and presented according to company standards and specifications. It also supports staff training, food safety and hygiene, inventory and food rotation, waste tracking, and kitchen cleaning. The Junior Sous Chef cooks and produces food for the needs of each assigned location and contributes to exceptional experiences for guests, partners, and team members while following appearance and presentation guidelines.
Requirements
- At least 2–3 years of experience working in a professional kitchen; applicants without formal training need one year of hands-on training under the direct supervision of a trained chef.
- Southern Nevada Food Handling Department of Health certification and understanding of Southern Nevada Department of Health regulations.
- Ability to walk and stand for the duration of the shift.
- Availability to work a flexible schedule, including early mornings, evenings, holidays, and weekends.
- Ability to carry up to 50 pounds.
- Ability to kneel, push, pull, and lift occasionally.
- Food Handler Safety Training Card.
Nice To Haves
- At least 60 college-level credit hours (representing two years), or similar self-development through certifications, trade school coursework, or other coursework.
- Culinary school degree and Sous Chef experience.
- Ability to execute multiple tasks in a high-pressure environment, oversee multiple projects, and ensure high quality standards.
Responsibilities
- Lead the kitchen team in the Sous Chefs’ absence and carry out additional duties assigned by the Executive Chef or Sous Chef.
- Assist the Executive Chef and Sous Chef with menu creation.
- Ensure company standards and methods are followed in food production and preparation, including quality, quantity, presentation, and safety.
- Maintain kitchen organization and high standards of safety and hygiene.
- Aid in training new staff.
- Ensure dishes are prepared to specifications and served at the correct quality, portion size, and temperature.
- Keep work areas clean and organized before, during, and after events.
- Ensure Department of Health guidelines are consistently met.
- Complete opening and closing inventory checklists, rotate food using FIFO, and minimize and track waste.
- Clean work surfaces, walls, floors, and cooking equipment, including scrubbing, sweeping, mopping, and breaking down equipment for cleaning.
- Meet cooking and production needs for each location, including general cooking and food preparation in back-of-house kitchen spaces.
- Provide exceptional experiences for guests, partners, and team members while adhering to appearance and presentation guidelines.
Benefits
- Professional development and upskilling resources to help employees develop skills and advance their careers.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
