Junior Sous Chef (Full-Time)
About The Position
The Junior Sous Chef assists the Sous Chef and shares many of the same responsibilities, including inventory management, kitchen staff management, and food preparation. The role helps oversee and direct kitchen operations and provides functional assistance. The Junior Sous Chef coordinates with other food and beverage department heads, particularly when the Sous Chef is absent. The position supports menu creation, food production, kitchen organization, staff training, food safety, and quality standards. It includes cooking and production work in back-of-house kitchen spaces, as well as cleaning work areas and equipment before, during, and after events. The role provides exceptional experiences for guests, partners, and team members while following on-site appearance and presentation guidelines.
Requirements
- At least 2–3 years of experience working in a professional kitchen, or, for applicants without formal training, one year of hands-on training under the direct supervision of a trained chef.
- Southern Nevada Food Handling Department of Health certification.
- 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.
Nice To Haves
- At least 60 credit hours of college-level coursework, representing two years, or similar self-development through certifications, trade school coursework, or related experience.
- 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 Chef’s absence and perform additional duties assigned by the Executive Chef or Sous Chef.
- Assist the Executive Chef and Sous Chef with menu creation.
- Ensure MSG Sphere 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.
- Assist with training new staff.
- Ensure dishes meet specifications and are served at the correct quality, portion size, and temperature.
- Keep work areas clean and organized before, during, and at the conclusion of 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, cooking equipment, and kitchen areas, including sweeping and mopping.
- Meet cooking and production needs for each specific location, including general cooking in back-of-house kitchen spaces.
- Provide exceptional experiences for guests, partners, and team members and follow on-site appearance and presentation guidelines.
- Coordinate activities and functions with other food and beverage department heads, especially when the Sous Chef is absent.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
