AM Junior Sous Chef

Auberge Collection•Johns Island, SC

7d•$22 - $25

About The Position

The Junior Sous Chef works across kitchen positions, including pantry and banquet roles, according to business needs, and works independently. The position supports other team members through mentorship, training, and guidance on daily preparation and technique. It assists the chef with specialty dinners and functions with minimal supervision, develops daily features and special menus with the chef’s guidance and approval, and assists with food requisitions and ordering under the chef’s guidance and approval. The Junior Sous Chef leads and manages service when the Sous Chef is absent. Pay is $22–$25, dependent on experience.

Requirements

Formal training or education in culinary arts.
One year of Cook I experience.
Strong focus on precision and detail to ensure consistent, high-quality food presentation.

Responsibilities

Work independently in kitchen positions, including pantry and banquet positions, as business demands require.
Mentor and train team members and provide guidance on daily preparation and techniques.
Assist the chef with specialty dinners and functions with minimal supervision.
Develop daily features and special menus with the chef’s guidance and approval, keeping the outlet’s cuisine theme in mind.
Assist with food requisitions and ordering needs with the chef’s guidance and approval for cost budgeting.
Lead and manage service in the Sous Chef’s absence.