Junior Sous Chef

The Junior Sous Chef supports the Head Chef in the daily execution of kitchen operations, ensuring consistent food quality, efficient service, proper food handling, and a clean, organized work environment.

This is a hands-on culinary position focused on food preparation, line execution, and coordination of kitchen activities during assigned shifts. The Junior Sous Chef serves as a working lead, providing day-to-day guidance while actively participating in cooking and service. Overall administrative, personnel, and financial authority remains with the Head Chef and designated management.

Kitchen Operations & Service Execution
 Actively participate in food preparation, cooking, plating, and service alongside kitchen employees.
 Coordinate kitchen activities during assigned shifts to support timely, consistent food execution.
 Review prep lists and mise en place (MEP) requirements; verify station readiness before service.
 Monitor food quality, temperature, portioning, presentation, and adherence to established recipes.
 Communicate specials, menu changes, allergies, and operational needs to kitchen and Front of House employees.
 Assist with opening and closing procedures, station checks, and shift reports; elevate issues to the Head Chef.

Team Support & Training
 Provide work direction and hands-on support to line cooks, prep cooks, and other kitchen employees during assigned shifts.
 Demonstrate cooking techniques, plating standards, safe equipment use, and proper preparation methods.
 Assist with onboarding and hands-on training of new kitchen employees.
 Communicate prep priorities and coordinate routine tasks as directed by the Head Chef.
 Promote teamwork, professionalism, clear communication, and consistent kitchen standards.
 Report attendance, performance, or conduct concerns to the Head Chef or management for follow-up.

Food Safety & Equipment
 Follow and reinforce required food storage, labeling, dating, rotation, and temperature procedures.
 Monitor sanitation practices, kitchen cleanliness, and completion of cleaning and closing checklists.
 Identify and promptly address immediate food safety risks within assigned responsibility; escalate material concerns.
 Communicate equipment malfunctions, maintenance needs, and workplace hazards to management.
 Support compliance with applicable NYC health regulations and Pebble Bar procedures.

Inventory, Product & Cost Awareness
 Assist with receiving and checking deliveries for product quality, quantities, and proper storage.
 Monitor ingredient levels and communicate shortages, spoilage, and product needs to the Head Chef.
 Assist with inventory counts, stock rotation, and established par levels.
 Prepare order lists or product requests for management review and approval.
 Follow portion-control and waste-reduction standards; report unusual product usage.

Menu & Recipe Execution
 Prepare menu items using approved recipes, yields, portions, and presentation specifications.
 Help kitchen employees follow consistent preparation and plating standards.
 Provide practical feedback on kitchen workflow, recipes, and menu execution.
 Assist with testing specials or new menu items as directed by the Head Chef.

Qualifications
 Previous experience as a Lead Line Cook, Senior Cook, Junior Sous Chef, or comparable culinary role in a busy restaurant.
 Strong working knowledge of cooking techniques, station operations, food safety, and kitchen organization.
 Ability to guide coworkers while remaining actively involved in preparation and service.
 Effective communication, organization, prioritization, and problem-solving skills.
 Ability to remain composed and productive during high-volume service.
 Familiarity with inventory, receiving, basic ordering procedures, and portion control.
 NYC Food Protection Certificate preferred and required when assigned duties make certification necessary.

Core Competencies
Culinary Execution · Food Safety · Teamwork · Shift Coordination · Quality Control · Communication · Organization · Adaptability · Accountability · Attention to Detail · Time Management

Scope of Responsibility
The Junior Sous Chef is a working culinary lead who may direct routine kitchen tasks, coordinate service, and assist in training during assigned shifts. The position does not independently approve hiring, termination, formal discipline, pay rates, employee schedules, overtime, budgets, vendor contracts, significant purchasing, or menu pricing. Those decisions remain with the Head Chef and/or designated management. The employee may offer observations and recommendations and must escalate matters requiring management approval.

This is an hourly, non-exempt position. All time worked must be accurately recorded, including required work before and after scheduled shifts. Overtime must be approved in advance under company policy, but all hours actually worked will be paid in accordance with applicable law.

Physical Requirements
 Ability to stand and walk for extended periods during kitchen operations.
 Ability to lift and carry kitchen products and supplies consistent with the role, with reasonable accommodation where applicable.
 Ability to bend, reach, stoop, and work around heat, cold, noise, wet surfaces, and kitchen equipment.
 Ability to work a flexible schedule, including evenings, weekends, and holidays.