Junior Sous Chef

SUMMARY DESCRIPTION: 

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef.  Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. 

The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over the line cooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities, serving as a key link between hourly staff and management. The Junior Sous Chef is expected to uphold high standards, reinforce kitchen discipline, and drive consistency and quality across all stations, including banquet and event execution. 

RESONSIBILITIES AND AUTHORITIES: 

PRE-SERVICE 

• Arrive early to inspect kitchen readiness and station setups. 

• Support the senior chefs with pre-shift line checks and temperature logs. 

• Ensure mise en place is complete and up to standard at all stations. 

• Verify par levels and communicate shortfalls to the senior chefs. 

• Review prep lists with cooks and ensure timely completion. 

• Assist in banquet prep, ensuring timelines and specs are met for upcoming events. 

DURING SERVICE 

• Actively work a line station as needed and lead by example in speed, accuracy, and cleanliness. 

• Maintain clear and respectful communication with the kitchen team and leadership. 

• Conduct real-time quality checks on dishes and garnishes. 

• Assist the senior chefs with problem-solving and station support as needed. 

• Support execution of banquet events, ensuring food is prepared and presented according to event specs and timelines. 

• Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes. 

POST-SERVICE 

• Ensure all stations are cleaned, organized, and properly broken down. 

• Review closing checklists and verify tasks are completed to standard. 

• Provide feedback to line cooks on performance and reinforce improvement areas. 

• Assist with prep for the following day based on business volume and banquet schedules. 

• Participate in post-event breakdown and ensure banquet areas are reset properly. 

LEADERSHIP & SUPERVISION 

• Supervise line cooks in the absence or direction of the senior chefs. 

• Train, coach, and onboard new cooks under the guidance of the senior chefs. 

• Monitor adherence to recipes, portioning, and plating standards. 

• Help maintain a respectful, professional kitchen culture rooted in accountability. 

• Support disciplinary processes when standards are not met, in collaboration with leadership. 

OPERATIONAL TASKS 

• Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO). 

• Assist with food safety compliance: temperature logs, labeling, and cleanliness. 

• Monitor station readiness during high-volume periods, banquets, and holidays. 

• Support inventory counts, ordering prep, and stock rotation as directed. 

• Review BEOs (Banquet Event Orders) to plan ahead for staffing, prep, and execution. 

BEHAVIORAL EXPECTATIONS 

• Maintain a solutions-first, proactive mindset. 

• Communicate effectively with both leadership and peers. 

• Stay calm and composed under pressure; model professionalism. 

• Uphold and enforce all safety and sanitation protocols. 

• Be punctual, prepared, and in full uniform daily. 

REQUIREMENTS: 

• 3+ years of line cook experience in a comparable high-volume kitchen. 

• Proficiency in every station and deep understanding of kitchen operations. 

• Food Handler’s Certificate (or equivalent ServSafe certification). 

• Strong knife skills, equipment knowledge, and organizational habits. 

• Ability to lift up to 50 lbs and remain on feet for extended periods. 

SALARY:

• $70,000 - $75,000