JUNIOR SOUS CHEF'S RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO:

• Oversee prep and cooking on all stations, assisting line cooks, as needed
• Ensure that all procedures and recipes are properly executed
• Assist with managing inventory & costs
• Manage line cooks and prep teams, including training, coaching, and disciplining
• Assist in ordering all products based on par systems and inventory management and oversee all ordering and inventory to ensure low food costs
• Assist the management including recruiting, hiring, scheduling, reviewing and terminating
• Manage staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.
• Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise. Participate in Manager meetings to address these issues. 
• Oversee quality control of all food production and execution  
• Develop unique and visually appealing plating designs for new dishes
• Create new menu items upon guest requests and seasonally and record the recipes of these menu items for consistent replication
• Ensure all health and safety standards are upheld by enforcing high sanitation standards 
• Address all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintain inventories with purchaser
• Possess knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
• Continually work through R&D process with Chef de Cuisine to further dishes on the menu  
• Report directly to the Chef de Cuisine 

QUALIFICATIONS:

• Genuinely hospitable and caring of each and every guest's experience
• 1-3 years' experience in a comparable role
• Must have Day / Night / Weekend availability

PHYSICAL REQUIREMENTS:

• Ability to lift 10- 20lbs, if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for the entirety of an eight-hour shift, including moving safely through all areas of the restaurant

BENEFITS & PERKS: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, commuter benefits, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!