Junior Sous Chef
About The Position
The Junior Sous Chef supervises culinary staff and assigned kitchen work under the direction of the Executive Chef and Executive Sous Chef. The role helps ensure that the kitchen, RSU Pantry, and households meet food service needs while maintaining food quality, nutrition, sanitation, safety, licensure, and regulatory standards. When other management is absent, the Junior Sous Chef oversees the culinary team’s work and supports day-to-day food operations. The position works with culinary supervisors on menu development and engineering, recipe review, food and labor costs, production planning, food utilization, and the preparation and presentation of meals. It also supports staff onboarding and training, coordinates assignments, monitors production and documentation, handles customer concerns, and participates in audits and staff meetings. The Junior Sous Chef is expected to uphold Hebrew SeniorLife’s mission and provide courteous, safe, and efficient service to patients, visitors, and colleagues.
Requirements
- ServSafe Certification.
- Basic computer skills to access email and other online resources.
- Professional, proactive, collaborative, conscientious, and results-oriented approach.
- Positive demeanor, excellent oral and written communication skills, good intuition, adaptability to changing priorities, and sound judgment.
- Strong organizational skills; ability to prioritize and streamline work while multitasking and managing changing priorities.
- Ability to innovate, think strategically and conceptually, manage multiple projects, and handle difficult situations.
Nice To Haves
- Seven years of food service experience, including at least two years in a supervisory capacity; preferred.
Responsibilities
- Supervise culinary staff and coordinate assignments to ensure economical, timely food production, providing hands-on support as needed.
- Oversee culinary operations in the absence of other management.
- Work with the Executive Chef and Executive Sous Chef on menu development and engineering, recipe review, and analysis of food, labor, and overhead costs.
- Monitor food surpluses and leftovers in light of expected guest counts and dish popularity.
- Familiarize and train newly hired Cooks, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns in kitchen practices.
- Resolve customer concerns and represent the company courteously and efficiently in interactions with customers and employees.
- Establish and enforce nutrition, sanitation, recipe compliance, safety, and merchandising standards.
- Ensure compliance with applicable local, state, and federal requirements, including sanitation, ServSafe, OSHA, and DPH requirements.
- Coordinate prep lists, production sheets, culinary assignments, and daily production according to prep lists and RSU tally guides.
- Monitor temperature taking and logs, recipe adherence, leftover storage and usage, and cooler organization.
- Oversee food orders for the kitchen, RSU Pantry, and households.
- Communicate daily adjustments with the Nutrition Lead and kitchen issues with the Executive Chef and Executive Sous Chef.
- Support onboarding and training of new employees and participate in developing and presenting material for weekly staff huddles.
- Participate in weekly internal DPH audits with operations supervisors and follow up on outstanding audit items.
- Communicate equipment work order, repair, and ordering needs to the Executive Chef and Executive Sous Chef.
- Coordinate with Nutritional Assistants, Culinary Associates, and Dietary interns on plate presentation and meal overviews.
- Supervise food production, preparation, and presentation as assigned, ensuring consistent quality and conformity with company standards.
- Maintain professional appearance and follow organizational policies, confidentiality requirements, and regulatory and licensure standards.
- Maintain documentation in accordance with professional standards and use computers to access email and other online resources.
- Communicate quality concerns, suggest improvements, and stay updated on performance improvement projects.
- Follow safety and infection-control procedures; identify and report safety issues, errors, potential errors, and malfunctioning equipment, and use equipment according to policy.
- Participate in industry-related meetings and organizations.
- Perform other duties and responsibilities as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
